Here’s a little secret, when I have company over I often try new dishes. I guess for some reason, when I have company coming, I seem to want to be creative lol. Besides, I figure I have a good test audience - ha! It does backfire sometimes, but that’s just how I operate. I tend to think ahead more when I have to cook for others. So, come over because my husband will love it!! Ha! And to the point….

Beef Roast, when well cooked, is a truly wonderful thing. But in the cooler months when I end up doing a lot of crockpot cooking, I am always looking for more ideas to spice up the everyday. Something a little bit different with what I already have on hand. So lately, I have been looking at recipes to make that roast even more special. The holidays are always a fun time to try out some new things anyway, and these recipes look pretty great!

Basics For Great Beef Roasts!

• Thaw it completely before cooking - usually in the fridge overnight or something.

• Marinate it when it is thawed.

• Sear it on all sides before slow cooking. This is key!! It holds in the juices and makes it much more moist. Searing means to heat your skillet, preferably a cast iron skillet, medium-hot with oil (I usually have mine pretty hot). Then sear the meat quickly on all sides. It is not cooking it, just creating a seal to hold in the juices. I usually brown it 1-2 minutes on all sides if my skillet is hot enough. If it isn’t hot enough, go long enough to get that crusty brown sear before you turn it. Hot and quick is the way to go.

• Sear it with the spice rub or herbs on it. Helps create that crust that is so good later when you slice your roast.

• Cook it low and slow. Crockpots are great for this if you can’t be inside all day. Ovens 250-300F tops. Then cook it 4-6 hours watching that you don’t burn it and keep moisture in the roasting pan.

• Cut the meat against the grain, or in other words don’t cut the meat along the long fibers, cut across the long fibers for maximum tenderness. Of course, if it’s cooked low and slow and seared this is seldom an issue.

Slow Cooked Roast in Horseradish Sauce

Ingredients

• 1 Everett Beef Rolled Roast (3 to 4 pounds)

• 2 tablespoons canola oil

• 4 medium carrots, halved lengthwise and cut into 2-inch pieces

• 3 medium potatoes, cut into chunks

• 2 small onions, sliced

• 1/2 cup water

• 6 to 8 tablespoons horseradish sauce

• 1/4 cup red wine vinegar

• 1/4 cup Worcestershire sauce

• 2 garlic cloves, minced

• 1-1/2 to 2 teaspoons celery salt

• 3 tablespoons cornstarch

• 1/3 cup cold water

 Directions

• In a large skillet, sear roast on all sides in oil over medium-high heat.

• Place carrots and potatoes in a 5-qt. slow cooker. Top with meat and onions. ( You can add your veggies about 4 hours in so that they are less mushy. But if you’re not going to be back all day this works too.)

• Combine the water, horseradish sauce, vinegar, Worcestershire sauce, garlic and celery salt; pour over meat.

• Cover and cook on low until meat and vegetables are tender, about 8 hours.

• Combine cornstarch and cold water until smooth; stir into slow cooker. Cover and cook on high until gravy is thickened, about 30 minutes.

 Java Roast Beef

 Ingreidents

• 1 Everett Beef Rolled Roast (3 to 4 pounds)

• 5 garlic cloves, minced

• 1-1/2 teaspoons salt

• 3/4 teaspoon pepper

• 1-1/2 cups strong brewed coffee

• 2 tablespoons cornstarch

• 1/4 cup cold water

Directions

• Mix garlic, salt and pepper; rub over beef. Sear in large skillet over medium- high heat in oil.

• Transfer to a 4-qt. slow cooker & pour coffee around meat.

• Cook, covered, on low until meat is tender, 8 hours.

• Remove roast to a serving plate; keep warm. Transfer cooking juices to a small saucepan; skim off fat. Bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.

Oven Herbed Roast Beef w/ Horseradish Sauce

Ingredients

• 1-2 Everett Beef Rolled Roasts (3 to 4 pounds each)

• 2 teaspoons fennel seed, crushed

• 2 teaspoons dried rosemary, crushed

• 2 teaspoons each dried basil, marjoram, savory and thyme

• 2 teaspoons rubbed sage

• 1-1/2 teaspoons salt

• 2 medium onions, sliced

• 6 fresh rosemary sprigs

  
  

  HORSERADISH SAUCE

• 1-1/2 cups sour cream

• 1/4 cup prepared horseradish

• 3 tablespoons lemon juice

• 2 tablespoons minced chives

Directions

• In a small bowl, combine the fennel seed, rosemary, basil, marjoram, savory, thyme, sage and salt; rub over roasts and sear on all sides in a hot skillet in oil. Place roasts on a rack in a roasting pan. Top with onions and rosemary sprigs.

• Bake, at 250 for 4-5 hours or until meat reaches desired doneness. I tend to cook it a bit longer at lower temps. You could even go 6 hours if you have two roasts.

• Discard onions and rosemary. Let roasts stand for 10-15 minutes before slicing. Meanwhile, in a small bowl, combine sauce ingredients. Serve with beef.

 Marinated Beef Roast

 Ingredients

• 1 Everett Beef Rolled Roast (3 to 4 pounds)

• 1/2 cup orange juice

• 3 tablespoons soy sauce

• 3 tablespoons brown sugar

• 1 teaspoon Worcestershire sauce

 Directions

• In a large resealable plastic bag, combine the orange juice, soy sauce, brown sugar and Worcestershire sauce; add the roast. Seal roast in the bag and turn to coat; refrigerate for 8 hours or overnight.

• Pour the marinade into a Dutch oven. Bring to a boil; boil for 2 minutes. Add roast to the pan. Cover and bake at 325° for 3 to 3-1/2 hours or until the meat is tender. Let stand for 10 minutes before slicing. Thicken juices for gravy if desired.