September 2023 – Beef Roast
Gloria Dougherty, Akron
- 1½ lb. lean beef roast
- 1 large onion, sliced
- 4 oz. can chopped green chilies
- 2 low-sodium beef bouillon cubes
- 1½ teaspoons dry mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt & pepper
- 1 cup low-sodium salsa
Combine all ingredients except salsa in slow cooker. Add enough water to cover.
Cover cooker and cook on low for 10 to 12 hours or until beef is tender.
Drain and reserve liquid. Shred beef using two forks to pull apart. Combine beef, salsa and enough of reserved liquid to make desired consistency.
Use as filling for burritos, quesadillas, tacos, etc.
Good Beef Roast
Pat Roth, Ephrata
“This is the one and only way I make my beef roast for years. Delicious!”
- 3 to 3½ lb. chuck roast
- olive oil
- 1 packet Lipton onion soup mix
Preheat oven to 300°F.
Place the roast on a large sheet of aluminum foil that has been set on a baking sheet with sides. Rub a thin layer of olive oil over both sides of the roast. Sprinkle half of the packet of soup on the top of the roast and half on the bottom. This will act as a dry rub. Bring both sides of the foil up and fold them over to seal, then fold over the ends a few times to seal them as well. You will have a packet now that will hold the juice that will cook out of the roast.
Bake the roast for 3½ hours or until the meat is fall-apart tender. (Cook for 4 hours for a 4 lb. roast.) When opening foil, be careful of hot steam. Pour the juice over the roast when serving.
Slow Cooked Coffee Pot Roast
Pat Roth, Ephrata
“For those who like to use the Crockpot, this is different and good, too.”
- 2 medium onions, thinly slices
- 2 garlic cloves, minced
- 3½ to 4 lb. boneless beef chuck roast, quartered
- 1 cup brewed coffee
- ¼ cup soy sauce
- ¼ cup cornstarch
- 6 tablespoons cold water
Place half the onions in a 5-quart slow cooker. Top with garlic and half of the beef. Top with the remaining onions and beef.
Combine the coffee and soy sauce; pour over the beef.
Cover and cook on low for 9 to 10 hours, or until the meat is tender.
Combine the cornstarch and water until smooth. Stir into the cooking juices. Cover and cook on high for 30 minutes or until the gravy is thickened.
Mary Ann Dell, East Earl
- 4 cloves garlic, minced
- ¼ cup dry sherry or reduced sodium chicken broth
- ¼ cup red wine vinegar
- 1 tablespoon honey
- 1 tablespoon reduced sodium soy sauce
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- 3 lb. bottom round roast, trimmed
- 1 tablespoon Dijon-style mustard
- chopped fresh herbs for garnish
In a large bowl, combine garlic, sherry or broth, vinegar, honey, soy sauce, rosemary and thyme. Mix well. Set aside 1/4 cup of marinade.
Add roast to bowl and turn to coat. Cover the bowl with plastic wrap and refrigerate for at least 6 hours or overnight, turning occasionally.
Preheat oven to 450°F.
Remove roast from the marinade. Discard marinade in bowl. Brush the roast with mustard and place on a roasting rack in a large roasting pan.
Roast 10 minutes. Reduce oven temperature to 325°F. Continue roasting until meat thermometer inserted in thickest part registers 150°F for medium, about 1 hour.
Place roast on serving platter; let stand for 10 minutes.
Skim fat from pan juices. Place roasting pan over medium heat. Add the reserved marinade and bring to a boil, scraping up brown bits. Garnish roast with fresh herbs. Slice roast thinly across grain. Serve with pan juices.
Yankee Pot Roast
Mary Ann Dell, East Earl
- 4½ lb. bottom round roast, trimmed
- 16 small yellow onions (1¾ lbs.), peeled, divided
- 1 teaspoon dried marjoram
- 13¼ oz. can reduced sodium beef broth
- 12 small red-skinned potatoes (1½ lbs.)
- 8 carrots, cut into 2½” pieces
- ¼ cup all-purpose flour
- 1/3 cup cold water
- fresh herb sprigs for garnish
Preheat oven to 350°F.
Spray a nonstick Dutch over with vegetable cooking spray; heat over medium-high heat. Add roast; brown on all sides. Place roast on a plate.
Reduce heat to medium. Slice 4 onions crosswise and add to pot. Sauté until just brown. Add the marjoram and broth. Bring to a boil. Return beef to pot. Cover and roast for 2½ hours.
Transfer roast to a carving board; cover to keep warm.
Bring pan juices to a boil over high heat. Add remaining onions, potatoes and carrots. Reduce heat to medium-low. Simmer, covered, until veggies are tender, 25 minutes.
Place veggies on serving platter; cover to keep warm.
In a small bowl, whisk together the flour and water. Skim off visible fat from pan juices. Bring to a boil. Whisk in flour mixture until smooth. Reduce heat to low. Simmer 2 minutes.
Slice roast and place on platter with veggies. Garnish with herb sprigs and serve with gravy.
Beverly Zimmerman, New Holland
- 3 to 4 lb. chuck roast
- 1 medium onion
- 1 can cream of mushroom soup
- ½ cup water
- ¼ cup brown sugar
- 1 teaspoon regular mustard
- 1 teaspoon Worcestershire sauce
Slice onion over roast in a baking dish. Combine remaining ingredients and pour over meat. Cover. Bake at 325°F for 4 hours.
Tera McFarland, Reinholds
- 3 to 4 lb. beef roast
- 1 can Coke
- 1 jar Heinz chili sauce
- 1 package dry onion soup mix
Put meat in crockpot and add ingredients in order listed. Cook for 6 to 8 hours or until the meat is tender.
Substitution notes: Ketchup and horseradish may be substituted for chili sauce. Beef bouillon and dried onions can be substituted for soup mix.