Beef Roast With Melted Tomatoes And Onions Food

SLOW COOKER BEEF ROAST WITH TOMATOES AND GRAVY RECIPE

Steps:

• Place the onion, green pepper and celery in a 5 quart slow cooker. Add the roast. In a large bowl, combine tomatoes, broth, ketchup, brown sugar, Worcestershire sauce, mustard, garlic, soy sauce and pepper. Pour over meat. Cover and cook on low for 5-6 hours or until meat is tender.Remove meat and vegetables, keep warm. Skim off fat from cooking juices if necessary, transfer to a small saucepan. In a small bowl, combine cornstarch and cold water until smooth; stir into cooking juices. Bring to a boil; cook for 2 minutes or until thickened. Serve with roast.

BEEF IN RED WINE WITH MELTING ONIONS

Steps:

• Heat oven to 150C/130C fan/gas 2. In a large, heavy-based flameproof casserole dish with a lid, melt the butter over a medium heat. Add the onions and garlic, cook for 10 mins until starting to brown, then transfer to a small plate.
• Put the flour in a large plastic food bag with plenty of black pepper. Add half the beef, shake to coat, then remove, leaving some flour in the bag. Add the rest of the beef and shake to coat in the remaining flour.
• Heat the oil in the same casserole dish you cooked the onions in (there's no need to clean it first). Add the beef and bay leaves, and fry until the meat is browned all over. Pour in the wine and return the onions to the dish. Add the tomato purée and stock, stir and return to a simmer. Cover with the lid and put in the oven to stew for 1 hr.
• After 1 hr, add the mushrooms and return to the oven for another hour. Taste the meat - if it's tender, remove from the oven. If it's still a little firm, cook for 30 mins more and test again. Serve scattered with parsley, if you like.

ROAST BEEF SWISS MELT

Steps:

• Thinly slice your roast beef and toss in the thickened braising liquid. I just warmed the sliced roast beef in the original Dutch oven over medium heat; stirring frequently.
• Line a baking sheet with aluminum foil and preheat your broiler.
• Toast two pieces of bread and spread a thin layer of horseradish on one side. Place the toasted bread horseradish side up on your baking sheet.
• Layer sliced roast beef onto horseradish to your desired height.
• Place a slice of Swiss cheese on top of each open-faced sandwich and place under the broiler until the cheese is melted.
• While the sandwich is broiling, toast two more slices of bread and spread a thin layer of coarse grained mustard on one side of each.
• Remove sandwiches from the oven and top with second slice of bread, cut in half, and serve immediately.

BRAISED BEEF & ONIONS

Steps:

• Heat oven to 325°F Melt butter in 6-quart ovenproof covered saucepan or Dutch oven until sizzling; add beef. Cook over medium-high heat, stirring occasionally, until browned (5 to 8 minutes). Add onions, wine and hoisin sauce. Cover; bake 45 minutes.
• Stir flour into tomato sauce in small bowl. Add carrots and tomato sauce mixture to beef mixture. Continue baking, covered, for 45 minutes or until meat and vegetables are tender. Serve over hot cooked spaetzle or noodles of choice.
• Recipe Tip
• Hoisin sauce is a thick, reddish-brown sauce made from soybeans, garlic, chile peppers and spices. It lends a sweet, spicy and salty flavor to food. Look for it bottled in the Oriental food section of the supermarket.

EASY POT ROAST WITH TOMATOES AND GARLIC

Steps:

• Put tomatoes in bowl and crush by hand, set aside. Swish can with about a ⅓ cup water and set aside for deglazing.
• Dry pot roast with paper towels, and, if desired, tie with string to hold together while cooking. Set pressure cooker to sauté and heat a glug of olive oil. Season beef roast with kosher salt and brown on both sides. Remove roast to plate, and deglaze pot with the tomato juice and water. Turn off sauté setting.
• Put beef roast back into pot, pour tomatoes over roast. Lift up roast to make sure tomatoes and liquid are evenly distributed, season with salt and pepper. Scatter garlic cloves around roast. Seal and set at high pressure for 60 minutes.
• Let pressure cooker naturally release for 20 minutes, then manually release any remaining pressure. Remove pot roast to cutting board, slice or shred meat. Skim fat off tomato mixture and add beef back to pot. Serve beef and sauce over orzo, egg noodles or polenta with some garlic cloves, just press them right out of their papery skins.
• Heat a little olive oil in a heavy bottomed pan large enough to hold the beef roast. Generously salt the roast all over. When oil is shimmering, brown roast on all sides. Remove to a plate. Swirl a little water in the empty tomato can and deglaze the pan, scraping up any brown bits. Pour into the bottom of the slow cooker and place roast on top, along with any accumulated juices.
• Season the roast with some fresh, cracked black pepper. Crush the tomatoes by hand and pour the tomatoes over the roast, then scatter the garlic cloves around and on top of the roast. Cook on high for 6 to 8 hours until beef is tender. Mine took about 7 hours, depends on the size of your roast.
• Skim as much fat as you can from the surface. If you tied your beef, remove to a cutting board and slice or shred the beef and return to the slow cooker. Otherwise, use a fork and spoon to shred the meat into large pieces in the pot. Serve beef and sauce over pasta or polenta, with some garlic cloves, just press them right out of their papery skins.
• Preheat oven to 300º (If desired, brown the beef as directed above in the slow cooker instructions and after deglazing, return roast to pot and continue.)
• Put tomatoes in bowl with juices and crush by hand. Put roast in an ovenproof 4- to 5-quart heavy pot or Dutch oven with a lid. Pour tomatoes over roast and scatter garlic around it. Season with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours.
• Skim as much fat as you can from surface. Cut roast into slices or shred and serve with sauce and garlic, over pasta or polenta.

RAGU SAUCE PASTA BAKE FROM LEFTOVER BEEF ROAST

Steps:

• In a large sauce pot over medium heat, heat oil and saute onion until soft and starting to lightly brown.
• Add garlic and leftover beef roast and stir and break it up to warm through.
• Deglaze with wine, letting it cook and sizzle a minute, then add tomato cans. Rinse out your cans (and food processor if using) with ½ cup of water and add the water to the sauce.
• Season with salt, pepper and fresh herbs. Stir well to combine, reduce heat to low and simmer for 30 minutes or longer. It can sit on low heat until you are ready to assemble the pasta bake.
• Set oven to high broil.
• Cook pasta according to package instructions, drain and add to the simmered ragu sauce. Stir well to combine. Transfer to a casserole dish (or you can bake it in the pan it's in if it is oven safe) and top with shredded cheese.
• Broil 3 minutes or until the cheese is bubbly. Garnish with more fresh herbs. Serve with a side salad and crusty bread!

BEEF ROAST WITH MELTED TOMATOES AND ONIONS

Steps:

• Preheat oven to 450 degrees. Season roast with salt and pepper. In a large heavy pot or Dutch oven, heat oil to very hot. Sear roast on all sides until crusty dark brown, at least 3 to 4 minutes a side. Do not move roast around while searing, as this will prevent crust from forming.
• Add onions, garlic, tomatoes and thyme to pot. Stir and cook vegetables 3 to 4 minutes. Add water to come a third of the way up the roast. Place pot in oven, uncovered.
• Braise about 1 to 2 hours depending on size, until meat thermometer inserted into center registers about 135 degrees (medium rare). Do not overcook. Remove from oven, tent with aluminum foil, and let rest 10 minutes. Transfer to carving board or platter and serve with tomatoes, onions and pan juices.

BEEF ROAST WITH TOMATOES, ONIONS & PEPPERS

Steps:

• Heat oven to 350°F.
• Melt butter in oven proof 4-quart casserole dish or Dutch oven until sizzling; stir in garlic. Add beef roast. Cook over medium high heat, turning once, 7-9 minutes or until browned.
• Stir in all remaining ingredients. Cover; bake 1 1/2 -2 hours or until roast is fork tender.
• Slice meat. Serve with vegetable mixture.

FRESH BEEF BRISKET WITH BROWNED POTATOES

Steps:

• Preheat oven to 350 degrees F.
• Sprinkle beef brisket with salt and pepper; place in large skillet.
• Brown meat, on fat side only, over high heat.
• While meat is browning, prepare vegetables: Slice onions very thin.
• Pare carrots; cut carrots and celery in 1-inch pieces.
• Pour boiling water over tomato in bowl; let stand several minutes.
• Holding tomato on fork, peel skin with sharp knife.
• Cut tomato in chunks.
• When meat is well browned, remove it from skillet to a large Dutch oven.
• Add onion to skillet; sauté until golden.
• Spoon onion over meat; surround with carrot, celery, tomato.
• Add 1 cup water.
• Roast, covered, 2 1/2 to 3 hours, until meat is tender.
• Prepare potatoes during LAST hour: Place in saucepan; add boiling water to measure 2 inches and 1/2 teaspoon salt.
• Bring potatoes to boiling; boil gently, covered, 20 minutes.
• Drain; cool.
• Peel while warm, using a sharp knife.
• Set peeled potatoes on piece of paper towel, and salt them lightly; turn with fingers to salt all over.
• Melt butter in large skillet over moderate heat.
• Add potatoes; cook 5 minutes; then turn carefully with broad spatula to brown all over—several minutes.
• Remove brisket to warm serving platter; surround with browned potatoes; keep warm.
• Make gravy: Strain pan juices to remove vegetables.
• Press vegetables through strainer.
• Skim fat from pan juices.
• In small bowl, combine flour with 1/4 cup water; stir until smooth.
• Add to pan juices, along with pureed vegetables.
• Bring to boiling, stirring until thickened.
• Serve with brisket.
• Serves 10 to 12.
• McCall’s Cooking School.

SLOW COOKER POT ROAST WITH TOMATOES

Steps:

• Gather the ingredients.
• Rub the roast all over with the steak seasoning blend or salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides, about 2 to 3 minutes per side.
• Transfer the roast to the crockery insert of the slow cooker.
• In the same skillet, sauté the onion and mushrooms over medium heat until the onions are lightly browned.
• Add the soup, ketchup, Worcestershire sauce, and diced tomatoes and their liquid, and bring to a boil. Pour over the roast in the slow cooker.
• Cook on HIGH for 1 hour.
• Turn to LOW and continue cooking for 7 to 8 hours, or until tender.
• Remove from the slow cooker and serve with boiled or mashed potatoes, using the pan juices as an unthickened sauce. If you desire, you can transfer the pan juices to a saucepan and stir in 1 tablespoon cornstarch that has been mixed with 2 tablespoons water until smooth. Whisk until the pan juices have thickened to make a thicker gravy.

BRAISED BEEF WITH TOMATOES AND ONIONS

Steps:

• Season beef with salt and pepper. Heat oil in a large, heavy pot or Dutch oven over medium-high. Add beef and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a plate.
• Add onions, garlic, and herbs to pot. Cook, stirring often, until onions and garlic begin to brown, 4 to 6 minutes. Add tomatoes, crushing with your hands as you add them. Fill tomato can halfway with water, and add to pot, stirring to combine and scraping any browned bits from bottom of pot.
• Return meat to pot, nestling it in onion mixture and spooning some tomatoes on top; return to a simmer. Cover and cook until meat is very tender when pierced with a fork, 1 1/2 to 2 hours (check occasionally to ensure it's simmering steadily). Uncover pot, increase heat to medium-high, and simmer vigorously until sauce is thickened, 15 to 20 minutes.
• Remove meat from pot and slice or shred. (Alternatively, let meat cool in sauce.) Meat can be braised up to 4 days ahead of serving. Reheat in sauce.