Roasts: Perfect Pressure Cooker Pot Roast

Sep 29, 2006 Two yums up! I didn't really taste the dressing mixes, just beef. And moist tender beef it was. I may use a can of French Onion soup next time instead of the broth because I had more liquid than needed and it might make the gravy a little thicker and add interesting flavor (hmmm, it might not be enough liquid for the pressure cooker). Details in case there are other folks hesitant to use a pressure cooker: I was nervous to use a pressure cooker, not because of the old stories of peril (or the previous reviewers need to repaint the ceiling, LOL), but because it was a method I'm not familiar with. My chuck was 2 1/2 lbs., too large to brown in my 4 qt. cooker so I dredged it in flour and browned it in a skillet first. Other than the addition of 6 medium whole red potatoes (all that would fit), I followed the ingredient list. Because it was so full, it took a long time for the cooker to reach pressure and I had to keep the knob higher than expected (8-9 on an electric pressure cooker) to maintain pressure. The potatoes were creamy and tender, though some might consider them overdone. Now I'm disappointed there aren't more pressure cooker recipes here!

—MAMABEAR2TWOCUBS 

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Roasts: Jenn's Stuffed Pork Roast and Veggies

Nov 02, 2010 I used a 2 lb. boneless pork roast and cut huge slits in it about 1 inch apart. I didn't have dried pineapple on hand, so I used raisins, which worked out well. I had a huge container of fresh spinach from Sam's Club, so I stuffed as much spinach as possible in each of the slits, along with the raisins from a snack size raisin box. Take note that the recipe contains no liquid. I added about 1/4 C of water to the roaster, but that wasn't enough. Two hours later I returned from running errands to find the smell of something burning. The vegetables were burned black and had to be discarded. However, the roast survived and tasted great. Be sure to add some sort of liquid, probably 1 cup would have done it, to the roaster of pork and vegetables in the oven- water/wine/broth/juice, etc. Perhaps sliced apples roasting with the pork roast would also be good. Great recipe, just needs some tweaking.

—Jan 

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Roasts: Coffee Roast

Sep 08, 2003 I have mixed emotions about this recipe. My husband pronounced the roast as good (not his highest praise), but neither of us particularly cared for the gravy. I cooked it in my slow cooker, which helped keep the roast moist and tender, and like another reviewer, I added a package of dry onion soup mix to it. I think it added some flavor, but the taste of the coffee was just too strong and overpowering. I have a number of ways to cook a roast AND enjoy the gravy, so I would not make this recipe again.

—Paula 

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Roasts: Italian Roast Beef I

Nov 10, 2003 My family & I really enjoyed this one! I started it in the crock pot at noon put it on high & went outside to enjoy the beautiful weather, came in around 3 p.m. turned it to low, added quartered red potatoes, & sliced carrots, YUM! I used "Italian Dressing Mix" (from this site) for the dry italian mix and because that has a significant amount of oregano & basil, I didn't add any extra. I used 1 can of reduced sodium beef broth instead of the water & 2 bouillon cubes and I will cut the oil amount in 1/2 next time because I thought it to be too much. The roast (I did use a rump) came out very tender & juicy, not much left over and I had a 5.5 lb. roast! Will make again! Thanks Michelle!!

—I'm nuts too... 

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Roasts: Kosher Salt Encrusted Prime Rib Roast

Jun 19, 2005 I am an avid researcher before I even start a recipe. I check the ingredients, steps, and of course, previous ratings. This met all the criteria and figured I'd give it a go, since it was relatively simple. The Prime came out AMAZING. Top quality stuff. You will be paying Big Bucks in a restaurant for this type of quality taste. I do have to recommend that you get really good quality meat, or if the meat is of poor quality, the whole taste is a waste. I would also highly recommend a meat thermometer. I followed the recipe to a tee. The salt doesn't stick on evenly on the sides as much as the top, but it did not seem to matter. The salt scraped off nicely after cooking the meat and setting it aside for 30 minutes.. If you are a meat fan, THIS IS A MUST. Do not skimp on the choice of meat, go for top quality. It will cost a little more, but it is still hundreds of dollars cheaper with the amount of meals/servings you can have with a multi-pound meat, which would cost a fortune in a restaurant. The meat was juicy and succulent and came out perfect thanks to the meat thermometer test at 4 hours, which registered about 145 degrees inside. Thanks HOLLY!!!

—JET555 

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Roasts: Slow Cooker Roast Beef

Nov 15, 2008 Since I had a sirloin tip roast that certainly wouldn't need 22 hours in the slow cooker, I only cooked it about 7-1/2 hours and it was done perfectly. I set the roast on a bed of cremini mushrooms, used beefy onion soup mix, since that's what I had in the pantry, only 2 T. of soy sauce to avoid this being too salty, a bay leaf, and just a mere cup of water. The house smelled wonderful and the roast was delicious and flavorful with a rich au jus. We're looking forward to having the leftovers as French Dip sandwiches!

—naples34102 

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Roasts: Sauerkraut-Stuffed Slow-Cooked Pork Roast

Feb 10, 2007 I tried this with a pork roast I bought on sale, and wow!! In my opinion, this is the BEST and EASIEST way to prepare a pork roast. It was absolutely delicious. I served it with mashed potatoes and green beans. The meat was tender, the juices were so tasty. The sauerkraut didn't overwhelm the dish, in fact, most of my family were suprised there was kraut in it at all. They could see it, but it just didn't have that "in your face and up your nose" kick that they expected. I had to guard the leftovers! ;) This will be on my standard list of recipes. Thank you for sharing it!

—ka me ka thee 

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Roasts: Chinese Pot Roast

"A tender, well flavored change up from your usual pot roast. My Mother always made it for my birthday dinner, as it was my favorite! Serve the roast, and white or brown rice." — JDONNELLON 

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Roasts: Marinated Pork Roast

Jan 25, 2004 This is a great recipe!! I didn't have any mustard seed, so I used 1tsp of ground mustard instead. Because we love garlic, I used 4 cloves to kick up a notch, and it tasted great. Even the kids asked the seconds!!! Thanks!!!!

—ZONAK 

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Roasts: Roast Pork with Cranberry Glaze

Jan 03, 2007 I too did this a little differently. I read that someone else had soaked the roast in brine first so I did that too (1 quart water, 1/4 table salt, 1/4 brown sugar, and some rosemary for a 1.5 lb roast). Instead of cranberry sauce I used some cranberry/orange relish that was leftover from Christmas. I combined the relish with the juice, sugar, mustard, and cloves. I roasted the meat for about 2 hours and then served it right from the oven (I omitted the cornstarch and water at the end of the recipe). The result was the juciest roast I've ever made with a delicious cramberry crust on top that tasted sweet and delicious. The roast had a slight rosemary flavor and was nicely complimented by the cranberry. This was such a hit that even my picky little 4 year-old ate it! I'm sure the original recipe that is posted is yummy, but the way I made it was so good I'll have to do it again this way next time.

—*NurseHatchet* 

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Roasts: Schweinebraten Pork Roast

Apr 19, 2010 I made this roast for dinner today and I have to say it was very, very good. I made it as the recipe called for. I did however, double the spices and because I had a bag of Granny Smith apples, I peeled two apples and sliced them really thin and put them in the pan with the onions. The only beer I had available was Corona Light so I used that. The out come was beyond my exceptations. It was really, really good. The apples added a tartness, but didn't overwhelm the taste of the pork roast. I've tried the Autumn Pork roast from this site(that recipe is awesome as well) but this recipe had a completly different taste. Both are wonderful and I'll be making both recipes often. Because of this site my cooking abilities have really improved. I'm not always serving the same dishes over and over......I'm a huge All Recipe.com fan. And often refer the site to friends and family. Keep the good stuff coming....

—Greenbush Chef 

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Roasts: Broccoli in Roast Chicken Drippings

"Split breast chicken roasted with my favorite seasonings blend, taken out of the oven to rest. In its place, fresh broccoli spears and sliced garlic roasted until tender. Pure laziness, pure genius." — Kristin 

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Roasts: All American Roast Beef

Jan 02, 2007 I was making roast beef fot the first time looking for guidance, and this was helpful, but flawed in my opinion. I used the cut suggested, eye of round, which I had to special order from my butcher but it was worth it. It's a nice, fairly inexpensive cut for feeding a crowd, and the simple seasoning used here is perfect. However, the oven temp and cooking time didn't work for me. I started my room-temp 5.5 lb roast at 375 as directed, and because I used a probe thermometer and watched the temp, I found it was cooking faster than I'd anticipated. I quickly lowered the heat to 300, then 200, and still it was done much earlier than I expected, the entire cooking time was under 90 mins. I think 375 at 20 mins/lb would produce a very well done piece of meat, so if that's what you like, go for it. But if you like your meat closer to medium-rare, I agree with the reviewer who said USE A MEAT THERMOMETER. Throw out your timer, watch the temp instead. Take your roast out of the oven when it's 10 degrees cooler than your desired final temp. Let it rest for 20 minutes before cutting it, it will cook that last 10 degrees on the counter while it rests. I'd use a lower oven temp than this recipe calls for, 300 or even 200, cook it slow and low. But the cut and seasonings in this recipe are great. I don't think any liquid is needed, just use a roasting pan with a rack so the meat is raised over the pan.

—dre88 

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Roasts: Kathy's Roast and Vegetables

Feb 01, 2004 this was by far the easiest and most delicious recipie I've ever made. It took about a half an hour to throw together in the morning, kept it off until I was ready to walk out the door, fliped it to low, and 8 hours later we had a delicious pot roast. I made egg noodles and mashed potatoes to go with it, but the potatoes weren't necesary. between the veggies, noodles and meat, we were to stuffed for the potatoes. I added a few diced mushrooms to the gravy, added red wine to the gravy like someone had suggested, I didn't put potatoes in because I made mashed potatoes, but I added 2 red onions, parsnips and Carrots. This was DELICIOUS and I can't recommend this recipe enough!!!!

—laurabora 

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Roasts: Ukrainian Baba's Pork Roast

Ukrainian Baba's Pork Roast

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 956
Calories from Fat: 470

% Daily Value * Total Fat 52.2g 80 % Saturated Fat 19.3g 96 % Cholesterol 210mg 70 % Sodium 992mg 40 % Potassium 1897mg 53 % Total Carbohydrates 59.7g 19 % Dietary Fiber 7.2g 29 % Protein 63.9g 128 % Sugars 38.4g Vitamin A 39 % Vitamin C 14 % Calcium 20 % Iron 51 % ** Thiamin 282 % Niacin 218 % Vitamin B6 105 % Magnesium 42 % Folate 42 % * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Roasts: Herb Rubbed Sirloin Tip Roast

Feb 01, 2005 This is the First sirloin tip roast that I have made that turned out to excel in flavor and texture. I have tried many times before to make a tip roast with them all ending up to be tough and dry. Your recipe produced comments by all, that it tasted just like prime rib! It was tender and juicy and flavorful. It turned out excellent! The recipe is called herb, but it is more on the spicy side...not overwhelming though. I did follow the recipe to a T...however I put the spice rub on and let the meat come to room tempature before baking. After an hour of cooking, I checked the meat for internal tempature of 140 degrees (rare) and when it reached that temperature, I turned off the oven and allowed it to sit another 15 to 30 minutes in the oven to produce medium rare. Came out excellent!! Thank you very much for sharing this excellent recipe!

—TADUSIN 

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Roasts: Italian Style Pot Roast

Apr 14, 2009 I only had a few items in my pantry and went in search of something I could make with crushed tomatoes and a pot roast... well this recipe made it to the top of the list because it sounded so darned good. Well, not only did it satisfy the ingredient search, but the tummies of me, my fiance and his hard-to-please-teenager son. If a 15-year-old asks for you to make it again, you know it was a hit! So, thanks for this recipe. I altered this to a crock-pot version, and skipped the corn starch phase. By making it in the crock pot, it's now a quick and easy meal and it's ready when everyone is back from work. I also served it more like a pot roast and served it with a side dish of elbow macaroni and used the sauce from the crock pot as it's gravy and then had some hard italian bread and it was totally yummy!

—Gwenn 

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Roasts: Roast Beef and Yorkshire Pudding

Dec 29, 2003 An excellent idea to use garlic powder. Never come across until now. We use English mustard powder, ground rock salt and five-corn pepper to dust the fat surface before roasting. When roasting, it's a good idea to get rid of the metal rack, and replace it with various washed, peeled (or unpeeled), halved vegetables: potatoes, parsnips, carrots, turnips will do. Just enough to raise the meat from the bottom of the roasting pan. This adds flavour, and stops the meat drying out. These are not intended to be served at table, although uses can be found for them. Remember also to steam potatoes, until a knife begins to go in easily, then set them aside to cool awhile. Then roast them in pre-heated beef dripping.

—Peter McGrail 

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Roasts: Beef Pot Roast

Oct 05, 2005 I tried this recipe on my first attempt at pot roast, mostly because the technique seemed easy. But I put my own touches on it. I used the chuck roast and seasoned it w/ salt, pepper, garlic powder, and a little italian seasoning. Make sure you sear the meat well, but not burned. After searing, I put the onions in the pot with a diced bell pepper, a few cut up baby carrots, a can of sliced mushrooms, a dash of Worcestershire, and half a can of beef broth. I let it come to a boil, then put the roast back in the pot and put it in the oven. Last thing was to thicken the liquid with a little flour. This pot roast tasted so homemade, my husband and daughter cleaned up for me! Make sure that you add some type off liquid (broth, wine, water, or combination), otherwise yours will be very dry. Hope this helps, I now have a pot roast recipe!!!

—Jeanne 

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Roasts: Harvey's Moroccan Roast Chicken

"Paprika, fresh mint, and lemon make the best rub for this roast chicken. It roasts slowly under the foil and turns out so juicy and flavorful. I throw baby carrots and cut potatoes in the bottom of the pan and it makes a full meal! For a spicier version of this recipe use 'hot' paprika. It seems like a lot of work to get all the spices together--but it's SO worth it. My husband asks for it once a week." — MONKEYCAT 

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