Hi Doug, I have done it both with frozen or fresh, just the cooking time can be less if thawed. I do it in the slow cooker, and use a fork to test for tenderness. I like my meat done through and through, and this way it always is, and has a spice to it. Lisa
__._,_.___ --- On Sat, 7/30/11, Doug Lawlor <[email protected]> wrote: From: Doug Lawlor <[email protected]> Subject: Re: [CnD] Roast To: "[email protected]" <[email protected]> Date: Saturday, July 30, 2011, 11:36 AM Is this done in the slow cooker? Did you thaugh it out or put it in frozen? Thanks, Doug Sent from my iPhone On 2011-07-30, at 2:51 PM, Lisa Watts <[email protected]> wrote: > A few years ago, I stumbled across a recipe that is now a family favorite. I > did not have broth, so I used v8 juice, covering the roast, and added an > instant onion soup mix, and cookede on low overnight, then added veggies for > a few more hours, then serve. It gives the meat a zestyflavor and is so > tender. > > > __._,_.___ > > --- On Sat, 7/30/11, Shannon Wells <[email protected]> wrote: > > > From: Shannon Wells <[email protected]> > Subject: Re: [CnD] Roast > To: [email protected] > Date: Saturday, July 30, 2011, 11:07 AM > > > When it comes to a beef roast, what I do is put a 1 to 2 pound one in my 4 > quart slow cooker, rub salt and pepper all over it, salt first, then add some > chopped onion, some raw baby carrots, about 3 to 4 medium potatoes that I've > pealed and cut in the shape of fries and 2 cans of beef broth. The cans are > about 14 ounces or so. Cover and cook on low until potatoes are done about 6 > hours, depending on how fast or slow your slow cooker cooks. lol > > If you want to do it in the oven, I preheat the oven to 500 degrees. I take > my thawed roast and rub it all over with salt while oven is coming up to > temperature. Then, rub oil on the roast, extra virgin olive oil or canola. > Your choice. Put roast in 9 by 13 baking dish and cover with aluminum foil. > Place in oven for 15 minutes. Turn oven temperature down to 350 and add one > can of broth. Cover and let cook for 2 hours, adding broth if necessary. Add > onions, carrots, potatoes or any other veggies you want, cover and let cook 2 > more hours. The real hot oven at first kind of gives it a seared taste on the > outside. > > I'm not good at roasting, unless it's dessert, but hope this helps. > Shannon Nicole Wells, author > http://www.wildheartbook.com > http://oldtimechristian.blogspot.com > http://www.twitter.com/authorshannon > http://www.facebook.com/profile.php?id=1826550903 > > On Jul 30, 2011, at 10:40 AM, Denise Millette wrote: > >> I could use some recipes and menu ideas for roast please. >> Thanks >> >> Denise Millette >> Discovery Toys Educational Consultant >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
