A Collection of Pot Roasts

[Kebamo]

Roasts

Roasts are great when you like a real sitdown dinner with the family. Roasts have been prepared for hundreds of years and is also know as a comfort food. Here are a few of them that I really like.



Pot Roast

1 lb mushroom buttons
6 stalks celery
2 T. vegetable oil
4-6 lb chuck roast
1 can cream of mushroom soup
1 packet onion soup mix
1 1/4 c. water
6 med. potatoes, quartered
6 carrots, cut into 1 inch pieces
2 T. flour

In 6 quart dutch oven cook roast until browned on all sides. Spoon off fat. Stir in soup, soup mix, 1 c.
water. Reduce heat to low. Cover and simmer 2 hours or until meat Is tender, turning occasionally. Add vegetables, cover and cook 40 mn. or until everything is tender. Put roast and vegetables on platter.
To make the gravy, cook sauce until slightly thickened. In cup stir flour and 1/4 c. water until smooth. Gradually stir into dutch oven. Cook until mixture boils and thickens, stirring constantly.

==================================

Western Pot Roast

3 pounds of beef brisket or chuck roast
1 cup of chopped onion
1 cup of ketchup
1/4 cup of *Lea&Perrins Worcestershire Sauce*
2 tablespoons of brown sugar
2 tablespoons of cider vinegar
2 teaspoons of salt

In a heavy pot brown the meat on all sides in a little bit of oil. Add the chopped onion and cook until golden. Combine the ketchup,*Lea&Perrins Worcestershire sauce*, brown sugar, cider vinegar and salt;pour over the meat and simmer covered until the meat is tender. About 3 hours.



Peppered Rib Roast with Brandy

4 LB boneless rib eye roast
1/4 cup whole green, pink, or black peppercorns (or combination)
2 Tbsp brandy or cognac
1/2 cup heavy creme
1 Tbsp Dijon-style mustard
1 Tbsp Worcestershire Sauce
Juice of 1/2 lemon
6 red potatoes
2 Tbsp macadamia nut or olive oil
2 tsp minced garlic
2 portabella mushrooms, thinly sliced


Preheat oven to 325 F. Crack peppercorns coarsely; sprinkle on roast and press into surface. Set meat in a shallow roasting pan and cook for about 1 1/2 hours or until meat thermometer inserted into center registers 140 to 150 F. Cut red potatoes lengthwise into 6 wedges each and toss with oil and galic. One hour before meat is done, place potatoes around meat in roasting pan. About 15 minutes before meat is done, add mushrooms to potatoes. When cooked, transfer roast and vegetables to a serving platter and keep warm. Add brandy to drippings in roasting pan and ignite mixture with match. After fire extinguishes, whisk in heavy cream, mustard and Worcestershire sauce and bring to a boil, reduce heat and cook for 3 minutes or until thickened. Remove from heat and add lemon juice. Carve roast and pour sauce over sliced meat. Serve with potatoes and mushrooms.

Makes 8 servings.

Serve with Oven Roasted Garlic Potatoes and Portabella Mushrooms

=================================

Roast Chuck Neapolitan

3 1/2 lbs boned chuck roast -- 2 inches thick
2 tablespoons shortening
1 Can CAMPBELL'S Condensed Tomato Soup
1/2 cup water
1 cup sliced onion
1 clove garlic -- minced
2 teaspoons dried oregano -- crushed
Dash black pepper

In large heavy pan, brown meat in shortening. Pour off fat. Stir in remaining ingredients. Cover; cook over low heat for 2 1/2 hours or until tender. Spoon off fat.


Roast Brisket

1 First-cut brisket (5 lb) -trimmed of all visible fat
Freshly ground black pepper
1/4 c Corn oil
8 Onion(s), thickly sliced -separated into rings
6 Carrots, peeled -cut in chunks
3 Garlic clove(s), minced
2 Bay leaves
4 tb Tomato paste
Salt to taste
16 oz Can tomatoes, with juice
1 c Dry red wine

Note: Make this a day ahead so you can skim off the fat. Preheat oven to 375xF. Cover both sides of brisket with lots of pepper. Over a medium flame, heat the oil in a heavy casserole or roasting dish and brown the brisket on all sides. Take the brisket out of the pan and set aside. Add the onions to the casserole and cook them over medium-high heat. As you stir them, scrape up the brown bits from the bottom of the casserole. cook the onions for about 15 minutes, or until they are thoroughly browned. Add the carrots, garlic, and bay leaves; stir for another 1-2 minutes. Take the casserole off the burner and carefully put the brisket back into its nest of vegetables. Coat the brisket on both sides with tomato paste.

Sprinkle more pepper, and a little salt, over the tomato paste. Pour the tomatoes and red wine into the bottom of the casserole. Cover the casserole tightly, first with a layer of foil and then with the lid. Let the pot roast cook on the middle rack of the oven for 3+ hours. check the liquid level in the casserole frequently; if it gets too low, add a little water or beef broth. When the meat is tender, take it out of the oven. Keep the meat covered while you cool it to room temperature. Then put it in the refrigerator overnight. The next day, spoon off all the solidified fat you can. Discard

the bay leaves. Bring the meat back to room temperature and reheat it DD along with its juices and the vegetables DD either on top of the stove or in the oven. When it's hot, slice it on the diagonal and serve with the pan juices and vegetables spooned over. Add salt at the table, if needed

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Tender Pot-Roasted Beef

2 lbs bottom round or rump roast -- trimmed
Juice of 1 lemon
1 oven cooking bag
2 onions -- thinly sliced
8 baby carrots
2 medium potatoes -- peeled and quartered
4 stalks celery -- sliced
1 green bell pepper -- chopped
1 clove garlic -- chopped
1 teaspoon dry mustard
1 teaspoon dried thyme
2 cups V-8 juice


1. Place beef in a shallow roasting pan. Sprinkle beef with lemon juice; pierce with a fork. Cover and refrigerate until ready to roast. Preheat oven to 350 degrees.
2. Prepare beef in oven cooking bag according to package directions. Return to roasting pan. Arrange onions, carrots, and potatoes around beef. Top with celery and green bell pepper.
3. Sprinkle beef with garlic, mustard, and thyme. Pour tomato juice around beef in cooking bag. Seal bag; cut slits. Roast for 1 hour or until very tender.
4. Remove beef from oven cooking bag. Let stand, covered, for about 5 minutes; cut into slices. Arrange vegetables around beef on a serving platter.

==================================

Pot Roast with Sour Cream Gravy

2 1/2 pounds boneless chuck roast
2 tablespoons vegetable oil
1/2 cup water
3 med potatoes -- peeled and quartered
3 medium carrots -- cut into 2" pieces
3 medium onions -- quartered
1 tablespoon all-purpose flour
1 8 oz. carton sour cream
1/4 teaspoon salt
1/8 teaspoon pepper

Brown roast on all sides in hot oil in a large Dutch oven; add water. Cover, reduce heat, and simmer 2 1/2 hours. Add vegetables; cover and simmer 30 minutes or until vegetables are tender, adding additional water if needed. Remove roast and vegetables to a serving dish. Drain off drippings, leaving 2 tablespoons drippings in pan; reserve remaining drippings. Stir flour into drippings in pan; cook over medium heat until browned, stirring constantly. Add enough water to reserved drippings to make 1 cup; stir into flour and cook, stirring constantly, until smooth and slightly thickened. Add sour cream, salt, and pepper; cook, stirring constantly, until thoroughly heated. Serve gravy with roast.


Herb-Rubbed Rib Roast

1 4 lb. beef rib roast
1 Clove garlic, cut in half
1/4 c Country-style Dijon mustard
3/4 c Chopped fresh parsley
1 1/2 tb Chopped fresh
2 Cloves garlic, finely -chopped
1 tb Olive or vegetable oil


Heat oven to 325F. Place beef, fat side up, on rack in shallow roasting pan. Rub garlic halves over beef. Spread mustard over top and sides of beef. Mix remaining ingredients except oil; stir in oil. Spread herb mixture over top and sides of beef. Insert meat thermometer so tip is in center of thickest part of beef and does not touch bone. Roast uncovered 1 1/2 to 2 hours for medium doneness (155 degrees).

Cover beef loosely with aluminum foil tent and let stand about 15 minutes before carving. (Temperature will rise about F degrees.) Serve with Peppery Horseradish Sauce.



Peppery Horseradish Sauce:

1 cup reduced-fat or regular sour cream
1 tbsp. plus 1 tsp. horseradish sauce
1 tbsp. plus 1 tsp. country-style Dijon mustard
1/4 tsp. coarsely ground pepper

Mix all ingredients. Cover and refrigerate at least 1 hour to blend flavors. About 1 cup sauce.

===============================

Cider-Caraway Pot Roast

3 pounds beef chuck pot roast
2 tablespoons cooking oil
2 med onions sliced and separated - into rings
1 cup apple cider or apple juice
1 cup sliced carrot
1 teaspoon caraway seed
2 cloves garlic -- minced
1/2 cup sour cream
4 teaspoons cornstarch

Trim fat from roast. If desired, sprinkle with salt and pepper. In a Dutch oven, brown roast on all sides in hot oil. Drain fat. Add onions, apple cider, carrot, caraway seed, and garlic. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 to 2 hours or till tender. Remove meat and vegetables from pan. For gravy, skim fat from pan juices. Measure juices. If necessary, add water to equal 1 1/4 cups. Combine sour cream and cornstarch. Stir into juices; return to pan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Season to taste.


Pot Roast with Sour Cream Gravy

2 1/2 pounds boneless chuck roast
2 tablespoons vegetable oil
1/2 cup water
3 medium potatoes -- peeled and quartered
3 medium carrots -- cut into 2" pieces
3 medium onions -- quartered
1 tablespoon all-purpose flour
1 8 oz. carton sour cream
1/4 teaspoon salt
1/8 teaspoon pepper

Brown roast on all sides in hot oil in a large Dutch oven; add water. Cover, reduce heat, and simmer 2 1/2 hours. Add vegetables; cover and simmer 30 minutes or until vegetables are tender, adding additional water if needed.

Remove roast and vegetables to a serving dish. Drain off drippings, leaving 2 tablespoons drippings in pan; reserve remaining drippings. Stir flour into drippings in pan; cook over medium heat until browned, stirring constantly. Add enough water to reserved drippings to make 1 cup; stir into flour and cook, stirring constantly, until smooth and slightly thickened. Add sour cream, salt, and pepper; cook, stirring constantly, until thoroughly heated. Serve gravy with roast.

=================================

Pot Roast with Avocado-Chile Topping

3 1/2 pounds boneless lean beef pot roast
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon garlic salt
1 large onion -- sliced
1 ripe avocado
2 tablespoons minced fresh cilantro
1 teaspoon fresh lemon juice
1 4 oz. can chopped green chiles -- drained
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared horseradish

Sprinkle roast with salt, pepper, and garlic salt. Place in a slow cooker. Top with sliced onion. Cover and cook on LOW 8 or 9 hours or until roast is tender. While roast is cooking, peel, pit, and mash avocado. Combine avocado, cilantro, lemon juice, chiles, Worcestershire sauce, and horseradish in a medium bowl. Cover and refrigerate. Remove roast from slow cooker and slice. Arrange sliced roast on individual plates. Spoon onion and cooking juices over each serving and top with a dollop of avocado mixture.



Country-Style Pot Roast

3 1/2 lbs boneless beef pot roast
1 envelope Lipton® Recipe Secrets® Beefy Onion Soup Mix
2 1/2 cups water
4 potatoes -- cut into 1" pieces
4 carrots -- thinly sliced
3 tablespoons all-purpose flour

* In Dutch oven or 6-quart saucepot, brown roast over medium-high heat. Add beefy onion soup mix blended with 2 cups water. Bring to a boil over high heat. Reduce heat to low and simmer, covered, turning roast occasionally, 2 hours.

Add vegetables and cook an additional 30 minutes or until vegetables and roast are tender; remove roast and vegetables. Blend remaining 1/2 cup water with flour; stir into Dutch oven. Bring to a boil over high heat Reduce heat to low and simmer uncovered, stirring constantly, until thickened, about 5 minutes.

==============================

Sirloin Tip Roast

3 pounds sirloin tip roast
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1/2 cup beef broth or dry red wine

1. Preheat oven to 350 degrees. Trim excess fat from beef. Mix salt, mustard, garlic powder, and pepper on waxed paper. Pat evenly over beef.
2. Preheat a heavy skillet over high heat. Spray bottom of skillet with cooking spray; immediately add beef. Sear approximately 2 minutes per side.
Place beef in a roasting pan.
3. Blend ketchup, Worcestershire sauce, and broth together; pour over beef. Place in oven. Roast for 1 hour or until very tender.
4. Remove beef from oven. Loosely cover with foil; let stand for about 5 minutes; cut into slices.

=============================

Peking Roast

roast...any size ot cut....

2 cloves of garlic (cut into slivers)
1 onion (cut into slivers)
2 cups of water
2 cups of coffee
your favorite seasonings

cut small holes all over roast and fill with garlic and onion slivers. (if you want you can marinate it in a little vinegar over night, but it's not neccesary)sear roast in a dutch oven on all sides. add water, coffee, and seasonings. bring to boil and cover. let simmer in pot for about 2 hrs or until meat is easily shredded. of course water will eveaporate, so add equal parts of water and coffee.
After the roast is done, transfer to a heated plate and cover with foil. bring coffee mixture to another boil . follow directions on box of bisquick for dumplings. add to coffee mixture.
When they are done surround roast with them. use the coffee mixture as gravy....no thickening required after making the dumplings.

================================
Family-Style Beef Brisket Dinner

1 envelope Lipton Recipe Secrets® Onion Soup Mix
3/4 cup water
3 pounds beef brisket
1 pound potatoes -- cut into chunks
8 ounces carrots -- peeled and cut into -- chunks


1. Heat the oven to 325 degrees.

2. In a 3-quart baking or roasting pan, add the onion soup mix blended with the water. Add the brisket, turning to coat with the soup mixture on all sides. Loosely cover with foil and roast 1 hour.

3. Add the potatoes and carrots. Toss to coat with soup mixture.

4. Cover with foil and continue roasting 2 hours or until the brisket and vegetables are tender. If desired, thicken the gravy.

5. Slice and serve.

[Kebamo]

Roasts

Roasts are great when you like a real sitdown dinner with the family. Roasts have been prepared for hundreds of years and is also know as a comfort food. Here are a few of them that I really like.



Pot Roast

1 lb mushroom buttons
6 stalks celery
2 T. vegetable oil
4-6 lb chuck roast
1 can cream of mushroom soup
1 packet onion soup mix
1 1/4 c. water
6 med. potatoes, quartered
6 carrots, cut into 1 inch pieces
2 T. flour

In 6 quart dutch oven cook roast until browned on all sides. Spoon off fat. Stir in soup, soup mix, 1 c.
water. Reduce heat to low. Cover and simmer 2 hours or until meat Is tender, turning occasionally. Add vegetables, cover and cook 40 mn. or until everything is tender. Put roast and vegetables on platter.
To make the gravy, cook sauce until slightly thickened. In cup stir flour and 1/4 c. water until smooth. Gradually stir into dutch oven. Cook until mixture boils and thickens, stirring constantly.

==================================

Western Pot Roast

3 pounds of beef brisket or chuck roast
1 cup of chopped onion
1 cup of ketchup
1/4 cup of *Lea&Perrins Worcestershire Sauce*
2 tablespoons of brown sugar
2 tablespoons of cider vinegar
2 teaspoons of salt

In a heavy pot brown the meat on all sides in a little bit of oil. Add the chopped onion and cook until golden. Combine the ketchup,*Lea&Perrins Worcestershire sauce*, brown sugar, cider vinegar and salt;pour over the meat and simmer covered until the meat is tender. About 3 hours.



Peppered Rib Roast with Brandy

4 LB boneless rib eye roast
1/4 cup whole green, pink, or black peppercorns (or combination)
2 Tbsp brandy or cognac
1/2 cup heavy creme
1 Tbsp Dijon-style mustard
1 Tbsp Worcestershire Sauce
Juice of 1/2 lemon
6 red potatoes
2 Tbsp macadamia nut or olive oil
2 tsp minced garlic
2 portabella mushrooms, thinly sliced


Preheat oven to 325 F. Crack peppercorns coarsely; sprinkle on roast and press into surface. Set meat in a shallow roasting pan and cook for about 1 1/2 hours or until meat thermometer inserted into center registers 140 to 150 F. Cut red potatoes lengthwise into 6 wedges each and toss with oil and galic. One hour before meat is done, place potatoes around meat in roasting pan. About 15 minutes before meat is done, add mushrooms to potatoes. When cooked, transfer roast and vegetables to a serving platter and keep warm. Add brandy to drippings in roasting pan and ignite mixture with match. After fire extinguishes, whisk in heavy cream, mustard and Worcestershire sauce and bring to a boil, reduce heat and cook for 3 minutes or until thickened. Remove from heat and add lemon juice. Carve roast and pour sauce over sliced meat. Serve with potatoes and mushrooms.

Makes 8 servings.

Serve with Oven Roasted Garlic Potatoes and Portabella Mushrooms

=================================

Roast Chuck Neapolitan

3 1/2 lbs boned chuck roast -- 2 inches thick
2 tablespoons shortening
1 Can CAMPBELL'S Condensed Tomato Soup
1/2 cup water
1 cup sliced onion
1 clove garlic -- minced
2 teaspoons dried oregano -- crushed
Dash black pepper

In large heavy pan, brown meat in shortening. Pour off fat. Stir in remaining ingredients. Cover; cook over low heat for 2 1/2 hours or until tender. Spoon off fat.


Roast Brisket

1 First-cut brisket (5 lb) -trimmed of all visible fat
Freshly ground black pepper
1/4 c Corn oil
8 Onion(s), thickly sliced -separated into rings
6 Carrots, peeled -cut in chunks
3 Garlic clove(s), minced
2 Bay leaves
4 tb Tomato paste
Salt to taste
16 oz Can tomatoes, with juice
1 c Dry red wine

Note: Make this a day ahead so you can skim off the fat. Preheat oven to 375xF. Cover both sides of brisket with lots of pepper. Over a medium flame, heat the oil in a heavy casserole or roasting dish and brown the brisket on all sides. Take the brisket out of the pan and set aside. Add the onions to the casserole and cook them over medium-high heat. As you stir them, scrape up the brown bits from the bottom of the casserole. cook the onions for about 15 minutes, or until they are thoroughly browned. Add the carrots, garlic, and bay leaves; stir for another 1-2 minutes. Take the casserole off the burner and carefully put the brisket back into its nest of vegetables. Coat the brisket on both sides with tomato paste.

Sprinkle more pepper, and a little salt, over the tomato paste. Pour the tomatoes and red wine into the bottom of the casserole. Cover the casserole tightly, first with a layer of foil and then with the lid. Let the pot roast cook on the middle rack of the oven for 3+ hours. check the liquid level in the casserole frequently; if it gets too low, add a little water or beef broth. When the meat is tender, take it out of the oven. Keep the meat covered while you cool it to room temperature. Then put it in the refrigerator overnight. The next day, spoon off all the solidified fat you can. Discard

the bay leaves. Bring the meat back to room temperature and reheat it DD along with its juices and the vegetables DD either on top of the stove or in the oven. When it's hot, slice it on the diagonal and serve with the pan juices and vegetables spooned over. Add salt at the table, if needed

===================================

Tender Pot-Roasted Beef

2 lbs bottom round or rump roast -- trimmed
Juice of 1 lemon
1 oven cooking bag
2 onions -- thinly sliced
8 baby carrots
2 medium potatoes -- peeled and quartered
4 stalks celery -- sliced
1 green bell pepper -- chopped
1 clove garlic -- chopped
1 teaspoon dry mustard
1 teaspoon dried thyme
2 cups V-8 juice


1. Place beef in a shallow roasting pan. Sprinkle beef with lemon juice; pierce with a fork. Cover and refrigerate until ready to roast. Preheat oven to 350 degrees.
2. Prepare beef in oven cooking bag according to package directions. Return to roasting pan. Arrange onions, carrots, and potatoes around beef. Top with celery and green bell pepper.
3. Sprinkle beef with garlic, mustard, and thyme. Pour tomato juice around beef in cooking bag. Seal bag; cut slits. Roast for 1 hour or until very tender.
4. Remove beef from oven cooking bag. Let stand, covered, for about 5 minutes; cut into slices. Arrange vegetables around beef on a serving platter.

==================================

Pot Roast with Sour Cream Gravy

2 1/2 pounds boneless chuck roast
2 tablespoons vegetable oil
1/2 cup water
3 med potatoes -- peeled and quartered
3 medium carrots -- cut into 2" pieces
3 medium onions -- quartered
1 tablespoon all-purpose flour
1 8 oz. carton sour cream
1/4 teaspoon salt
1/8 teaspoon pepper

Brown roast on all sides in hot oil in a large Dutch oven; add water. Cover, reduce heat, and simmer 2 1/2 hours. Add vegetables; cover and simmer 30 minutes or until vegetables are tender, adding additional water if needed. Remove roast and vegetables to a serving dish. Drain off drippings, leaving 2 tablespoons drippings in pan; reserve remaining drippings. Stir flour into drippings in pan; cook over medium heat until browned, stirring constantly. Add enough water to reserved drippings to make 1 cup; stir into flour and cook, stirring constantly, until smooth and slightly thickened. Add sour cream, salt, and pepper; cook, stirring constantly, until thoroughly heated. Serve gravy with roast.


Herb-Rubbed Rib Roast

1 4 lb. beef rib roast
1 Clove garlic, cut in half
1/4 c Country-style Dijon mustard
3/4 c Chopped fresh parsley
1 1/2 tb Chopped fresh
2 Cloves garlic, finely -chopped
1 tb Olive or vegetable oil


Heat oven to 325F. Place beef, fat side up, on rack in shallow roasting pan. Rub garlic halves over beef. Spread mustard over top and sides of beef. Mix remaining ingredients except oil; stir in oil. Spread herb mixture over top and sides of beef. Insert meat thermometer so tip is in center of thickest part of beef and does not touch bone. Roast uncovered 1 1/2 to 2 hours for medium doneness (155 degrees).

Cover beef loosely with aluminum foil tent and let stand about 15 minutes before carving. (Temperature will rise about F degrees.) Serve with Peppery Horseradish Sauce.



Peppery Horseradish Sauce:

1 cup reduced-fat or regular sour cream
1 tbsp. plus 1 tsp. horseradish sauce
1 tbsp. plus 1 tsp. country-style Dijon mustard
1/4 tsp. coarsely ground pepper

Mix all ingredients. Cover and refrigerate at least 1 hour to blend flavors. About 1 cup sauce.

===============================

Cider-Caraway Pot Roast

3 pounds beef chuck pot roast
2 tablespoons cooking oil
2 med onions sliced and separated - into rings
1 cup apple cider or apple juice
1 cup sliced carrot
1 teaspoon caraway seed
2 cloves garlic -- minced
1/2 cup sour cream
4 teaspoons cornstarch

Trim fat from roast. If desired, sprinkle with salt and pepper. In a Dutch oven, brown roast on all sides in hot oil. Drain fat. Add onions, apple cider, carrot, caraway seed, and garlic. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 to 2 hours or till tender. Remove meat and vegetables from pan. For gravy, skim fat from pan juices. Measure juices. If necessary, add water to equal 1 1/4 cups. Combine sour cream and cornstarch. Stir into juices; return to pan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Season to taste.


Pot Roast with Sour Cream Gravy

2 1/2 pounds boneless chuck roast
2 tablespoons vegetable oil
1/2 cup water
3 medium potatoes -- peeled and quartered
3 medium carrots -- cut into 2" pieces
3 medium onions -- quartered
1 tablespoon all-purpose flour
1 8 oz. carton sour cream
1/4 teaspoon salt
1/8 teaspoon pepper

Brown roast on all sides in hot oil in a large Dutch oven; add water. Cover, reduce heat, and simmer 2 1/2 hours. Add vegetables; cover and simmer 30 minutes or until vegetables are tender, adding additional water if needed.

Remove roast and vegetables to a serving dish. Drain off drippings, leaving 2 tablespoons drippings in pan; reserve remaining drippings. Stir flour into drippings in pan; cook over medium heat until browned, stirring constantly. Add enough water to reserved drippings to make 1 cup; stir into flour and cook, stirring constantly, until smooth and slightly thickened. Add sour cream, salt, and pepper; cook, stirring constantly, until thoroughly heated. Serve gravy with roast.

=================================

Pot Roast with Avocado-Chile Topping

3 1/2 pounds boneless lean beef pot roast
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon garlic salt
1 large onion -- sliced
1 ripe avocado
2 tablespoons minced fresh cilantro
1 teaspoon fresh lemon juice
1 4 oz. can chopped green chiles -- drained
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared horseradish

Sprinkle roast with salt, pepper, and garlic salt. Place in a slow cooker. Top with sliced onion. Cover and cook on LOW 8 or 9 hours or until roast is tender. While roast is cooking, peel, pit, and mash avocado. Combine avocado, cilantro, lemon juice, chiles, Worcestershire sauce, and horseradish in a medium bowl. Cover and refrigerate. Remove roast from slow cooker and slice. Arrange sliced roast on individual plates. Spoon onion and cooking juices over each serving and top with a dollop of avocado mixture.



Country-Style Pot Roast

3 1/2 lbs boneless beef pot roast
1 envelope Lipton® Recipe Secrets® Beefy Onion Soup Mix
2 1/2 cups water
4 potatoes -- cut into 1" pieces
4 carrots -- thinly sliced
3 tablespoons all-purpose flour

* In Dutch oven or 6-quart saucepot, brown roast over medium-high heat. Add beefy onion soup mix blended with 2 cups water. Bring to a boil over high heat. Reduce heat to low and simmer, covered, turning roast occasionally, 2 hours.

Add vegetables and cook an additional 30 minutes or until vegetables and roast are tender; remove roast and vegetables. Blend remaining 1/2 cup water with flour; stir into Dutch oven. Bring to a boil over high heat Reduce heat to low and simmer uncovered, stirring constantly, until thickened, about 5 minutes.

==============================

Sirloin Tip Roast

3 pounds sirloin tip roast
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1/2 cup beef broth or dry red wine

1. Preheat oven to 350 degrees. Trim excess fat from beef. Mix salt, mustard, garlic powder, and pepper on waxed paper. Pat evenly over beef.
2. Preheat a heavy skillet over high heat. Spray bottom of skillet with cooking spray; immediately add beef. Sear approximately 2 minutes per side.
Place beef in a roasting pan.
3. Blend ketchup, Worcestershire sauce, and broth together; pour over beef. Place in oven. Roast for 1 hour or until very tender.
4. Remove beef from oven. Loosely cover with foil; let stand for about 5 minutes; cut into slices.

=============================

Peking Roast

roast...any size ot cut....

2 cloves of garlic (cut into slivers)
1 onion (cut into slivers)
2 cups of water
2 cups of coffee
your favorite seasonings

cut small holes all over roast and fill with garlic and onion slivers. (if you want you can marinate it in a little vinegar over night, but it's not neccesary)sear roast in a dutch oven on all sides. add water, coffee, and seasonings. bring to boil and cover. let simmer in pot for about 2 hrs or until meat is easily shredded. of course water will eveaporate, so add equal parts of water and coffee.
After the roast is done, transfer to a heated plate and cover with foil. bring coffee mixture to another boil . follow directions on box of bisquick for dumplings. add to coffee mixture.
When they are done surround roast with them. use the coffee mixture as gravy....no thickening required after making the dumplings.

================================
Family-Style Beef Brisket Dinner

1 envelope Lipton Recipe Secrets® Onion Soup Mix
3/4 cup water
3 pounds beef brisket
1 pound potatoes -- cut into chunks
8 ounces carrots -- peeled and cut into -- chunks


1. Heat the oven to 325 degrees.

2. In a 3-quart baking or roasting pan, add the onion soup mix blended with the water. Add the brisket, turning to coat with the soup mixture on all sides. Loosely cover with foil and roast 1 hour.

3. Add the potatoes and carrots. Toss to coat with soup mixture.

4. Cover with foil and continue roasting 2 hours or until the brisket and vegetables are tender. If desired, thicken the gravy.

5. Slice and serve.