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EYE
ROUND ROAST AND VEGETABLES
Prep Time: 15 Minutes
Cook Time: 1 Hour and
15 Minutes
Ready In: 1 Hour and
30 Minutes
Makes 6 servings
Ingredients:
3 lb Eye of Round Roast
Roast Topping Ingredients:
1 tsp powdered thyme
1 tsp lemon juice
1 tsp cracked pepper
1 tsp seasoning salt
2 tsp balsamic vinegar
Vegetables Ingredients:
1 red onion
1 red pepper
1 zucchini cut in thick slices
2 stalks celery, cut in 1 inch slices
1 cup frozen corn or fresh corn
1 tbsp olive oil
1 tbsp lemon juice
1 spring fresh rosemary
2 balsamic vinegar
Directions:
1. Add water to roasting
pan to a depth of 1/2 inch. Place eye round roast, fat side up,
on a rack over water in pan.
IMPORTANT SAFETY NOTE: Do not use Pyrex or a glass pan.
2. Mix roast topping ingredients
together in a small bowl to make a paste. Spread on surface of
roast.
3. Insert meat thermometer into
center of roast, avoiding fat.
4. Place uncovered roast in reheated
500°F oven for 30 minutes. Do not open oven door.
5. Reduce heat to 275°F and
cook for another 1-1/4 – 1-3/4 hours for medium doneness
(i.e. internal temperature of 160°).
6. Meanwhile, prepare vegetables
and place in an oven-proof covered dish. Toss vegetables with
olive oil, lemon juice and leaves from rosemary.
7. Bake vegetables for 45 minutes
along with roast at 275°F. Add vinegar to hot vegetables.
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for this recipe page.
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HERBED
PORK ROAST
Prep Time: 5 Minutes
Cook Time: about 60 Minutes
Ready In: 70 Minutes
including standing time.
Makes 6 servings
Ingredients:
2 lb. boneless pork rib
roast or loin roast
1 teaspoon prepared horseradish
1/2 teaspoon dried marjoram, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
Directions:
1. Preheat oven to 350ºF.
2. Place pork roast in a shallow
baking pan. Rub horseradish over the surface of meat. Set aside.
3. In a small bowl, combine remaining
ingredients. Sprinkle over roast.
4. Place pork roast in a uncovered
oven-proof cooking dish.
5. Place in oven and cook for
about 1 hour, or until a meat thermometer registers 160ºF.
6. Let stand 5 minutes before
serving.
Click HERE
for this recipe page. |
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BOTTOM
ROUND ROAST AND VEGETABLES
(made in slow cooker)
Prep Time: 25 Minutes
Cook Time: 6 Hours
Ready
In: 6 Hour and 23 Minutes
Makes 6 servings
Ingredients:
3 pounds bottom round
roast
ground black pepper to taste
garlic powder to taste
1 tablespoon vegetable oil
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
5 carrots, chopped
6 small new potatoes, halved
Directions:
Season roast with ground
black pepper and garlic powder. In a large pot, heat the oil
over medium heat. Brown the roast on all sides for 20 minutes.
2. Mix together the mushroom
soup and the onion soup mix in the slow cooker. Place roast into
the slow cooker, and add carrots and potatoes. Turn roast and
vegetables over to coat with the soup.
3. Cover and let cook on low
for 6 to 8 hours. Stirring occasionally.
Click HERE
for this recipe page.
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GLAZED
COUNTRY STYLE PORK SPARERIBS
Prep Time: 5 Minutes
Cook Time: about 3 Hours
Ready In: about 3 Hours
Makes 4 servings
Ingredients:
2 lbs country style pork
spareribs
1/3 cup orange marmalade
1/2 cup teriyaki marinade
vegetable cooking spray
Directions:
1. Pre-heat oven to 300
degrees F.
2. In large bowl stir together
orange marmalade and teriyaki marinade.
3. Add country style pork spareribs
and toss to coat thoroughly.
4. Spray a large roasting pan
with vegetable cooking spray.
5. Pour the coated country style
pork spareribs into the large roasting pan.
6. Cover well with foil and bake
for 2 hours and 30 minutes, until spareribs are tender.
7. Raise the oven temperature
to 425 degrees F., uncover ribs and roast for 30 minutes to brown,
watching to make sure the spareribs are not browning too quickly.
Click HERE
for this recipe page. |
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