LOUISIANA ROAST BEEF
Steps:
- In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasing pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast. Bake uncovered at 300F (150C / gas mark 2) until a meat thermometer reads about 160F for medium doneness, about 3 hours. For rarer roast, cook until thermometer reads 140F. Serve immediately topped with some of the pan drippings if you like. From Paul Prudhommes Louisiana Kitchen File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip
Nutrition Facts : Calories 825 calories, Fat 61.8748041666667 g, Carbohydrate 2.49645375 g, Cholesterol 203.188 mg, Fiber 0.951004179229339 g, Protein 62.1766745833333 g, SaturatedFat 30.1545853333333 g, ServingSize 1 1 Serving (348g), Sodium 165.01825 mg, Sugar 1.54544957077066 g, TransFat 6.68077374999999 g
LOUISIANA ROAST BEEF
This is one of the Zaar recipes that I adopted. I hope to prepare this one soon and will post any modifications that I make to the recipe.
Provided by Dreamgoddess
Categories Roast Beef
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well.
- Place roast in a large roasting pan, fat side up.
- With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through.
- Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast.
- Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours.
- For rarer roast, cook until thermometer reads 140F.
- Serve immediately topped with some of the pan drippings if you like.
Nutrition Facts : Calories 698.9, Fat 49.5, SaturatedFat 20.6, Cholesterol 212.8, Sodium 552.4, Carbohydrate 1.8, Fiber 0.5, Sugar 0.6, Protein 58.3
MISSISSIPPI ROAST - SLOW COOKER PEPPERONCINI POT ROAST
Slow cooker roast recipe, also called Pepperoncini Roast. Serve with egg noodles or mashed.
Provided by Pokerman11
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h10m
Yield 6
Number Of Ingredients 5
Steps:
- Place roast in a slow cooker. Form a pocket in the top of roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket.
- Cook on Low for 8 hours.
Nutrition Facts : Calories 536.7 calories, Carbohydrate 5.8 g, Cholesterol 151.2 mg, Fat 39.3 g, Fiber 0.2 g, Protein 36.5 g, SaturatedFat 17.3 g, Sodium 1479.1 mg
LOUISIANA BEEF STEW
Beef stew with tomatoes, carrots and raisins, flavored with molasses and served with steamed rice.
Provided by MaryLee
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h45m
Yield 8
Number Of Ingredients 16
Steps:
- Combine flour, salt, celery salt, garlic salt, black pepper, and ground ginger in a small bowl. Sprinkle the mixture evenly on to the beef.
- Heat a large heavy-bottomed pot on medium-high heat. Add the bacon drippings. Brown the beef in the pot, stirring as necessary. Drain excess fat.
- Add the diced tomatoes, onions, vinegar, molasses, and water to the pot and bring to a boil. Cover and simmer for 2 hours.
- Add the carrots and raisins and simmer for an additional 30 minutes, or until the carrots are tender. Serve with steamed rice.
Nutrition Facts : Calories 499.4 calories, Carbohydrate 57 g, Cholesterol 77.3 mg, Fat 19.2 g, Fiber 3.1 g, Protein 23.9 g, SaturatedFat 7.5 g, Sodium 611.2 mg, Sugar 22 g
LOUISIANA BEEF STEW
This is from my Eat Well Stay Well cookbook. I haven't tried it yet, but I'm typing it up for ZWT II. I bet this could be adapted to the crock pot. Serves 4.
Provided by dicentra
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Dredge the beef in flour. Heat the oil over med-high heat. Cook the beef for 3 minutes or until lightly browned. Remove to a plate and set aside.
- Reduce the heat to moderate, add the onion and garlic to the pan and sauté for 5 minutes. Add the carrots and cook for 3 more minutes.
- Add the potatoes, tomatoes, molasses, vinegar, ginger, salt and pepper. Bring to a boil. Reduce to a simmer, cover and cook for 30 minutes or until the potatoes are tender.
- Return the beef to the pan, cover and simmer for 5 minutes or until the meat is cooked through.
Nutrition Facts : Calories 458.6, Fat 19.2, SaturatedFat 6.5, Cholesterol 72.6, Sodium 103.5, Carbohydrate 44.7, Fiber 5.4, Sugar 14.9, Protein 27.4
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