Marinated Ranch Style Pot Roast Food

MARINATED RANCH STYLE POT ROAST

Steps:

• In a large resealable plastic bag, combine the dressing, pepper, vinegar, oregano and garlic. Mix well, add the roast, seal bag tightly and refrigerate overnight, turning roast several times.
• Preheat a charcoal grill and lightly oil grate. When hot, push coals to the sides of the grill, leaving room in the center for the roast.
• Place roast on grill and cook for about 25 minutes per pound or until internal temperature reaches 160 degrees F (70 degrees C). Note: This can also be done in a 350 degree F (175 degree C) oven.

BALSAMIC MARINATED ROAST BEEF, MASHED POTATOES, SAUTEED MUSHROOMS, BAKED CAMEMBERT WITH HERB OIL

Steps:

• For the balsamic marinated roast beef: Put the balsamic vinegar, chopped garlic and black pepper in a small saute pan over medium to high heat and reduce for 1 to 2 minutes. Remove the pan from the heat, stir in the chopped rosemary and olive oil, and allow the mixture to cool.
• Put the marinade in a baking pan, put the beef in the pan and coat with hands. Put in the refrigerator to marinate for a minimum of 30 minutes, maximum 24 hours.
• Preheat the oven to 350 degrees F and remove the marinated beef from the refrigerator. Put the beef in the oven and roast for approximately 45 minutes to 1 hour, until cooked to medium-rare and an instant thermometer inserted in the center of the roast has an internal temperature between 130 and 140 degrees F.
• Remove the beef from the oven and allow the beef to rest before slicing.
• For the mashed potatoes: Cook the potatoes in enough heavily salted water to cover, until tender. Drain the potatoes, reserving 3 tablespoons of the water. Put the potatoes back into the hot pot and using a potato ricer, rice the potatoes or mash.
• Put the butter, olive oil, and reserved potato water in the pot with the potatoes. Season the potatoes with salt. Gently fold the ingredients together until incorporated. Taste and adjust seasoning, if necessary.
• For the baked camembert and herb oil: Preheat the oven to 350 degrees F and line a baking dish or oven-proof saute pan with parchment paper.
• Put the thyme, marjoram, rosemary, black pepper, and olive oil in a bowl and mix to incorporate.
• Put the bottom half of the Camembert on parchment paper. Spoon 1 tablespoon herb oil in the center of Camembert, place the top half on top and pour 1 tablespoon herb oil over top. Place the Camembert in the oven until the cheese has melted, approximately 10 minutes.
• For the sauteed mushrooms: Put the remaining herb oil and butter in a saute pan over medium-high heat. Put the mushrooms in the hot pan and saute until slightly caramelized. Season with salt and pepper, and then remove from the heat.
• To assemble: To serve, place the roast beef and mashed potatoes on a warm plate and spoon the sauteed mushrooms and baked Camembert over the meat and potatoes.

MARINATED POT ROAST

Steps:

• In a gallon-size resealable plastic bag, combine the first eight ingredients. Cut roast in half; add to marinade. Seal bag and turn to coat; refrigerate overnight., Place roast and marinade in a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until meat is tender. Remove roast to a serving platter and keep warm. Pour cooking juices into a 2-cup measuring cup; discard whole cloves, In a saucepan, combine cornstarch and cold water until smooth; stir in 1-1/2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.

CROCK POT MARINATED POT ROAST

Steps:

• In a gallon size ziplock bag, combine the first eight ingredients.
• Cut the roast in half add it to the marinade and coat all sides.Refrigerate over night.
• Place roast and marinade in slow cooker,cover,and cook on low for 8 to 10 hours or until meat is tender.
• Remove roast to a serving platter or cutting board and cover to keep warm.
• In a sauce pan combine cornstarch and cold water and stir till smooth.
• Add 1 1/2 cups of the cooking juices discarding the whole cloves first.
• Bring to a boil and stir and cook for two minutes or until thickened.Serve with roast.

MARINATED ROAST BEEF

Steps:

• Pierce roast at 1 inch intervals with a meat fork, and place in a large zip lock bag.
• Combine vegetable oil and next 5 ingredients; pour over roast in zip lock bag.
• Seal and chill for 24-48 hours, turning roast occasionally.
• Bake at 325 degrees for 1 hour and 50 minutes or until a meat thermometer registers 145-160 degrees.
• Let stand for 5 minutes before slicing thinly across the grain.
• Roast beef will be rare.