Roast Lion Beef Pork Roasted Together Food

ROASTING PORK SHOULDER AND BEEF CHUCK

Steps:

• Preheat oven to 350 degrees. In a small bowl, mix together the oil, salt, and pepper. Rub the oil mixture over the meats. Roast the pork shoulder about 1 hour. Roast the beef chuck about 1 1/2 hours, until a meat thermometer registers 170 degrees for each meat. Remove the meats from the oven and let cool for 20 minutes. Cover and refrigerate up to one day or until ready to use.

ROAST LION (BEEF & PORK ROASTED TOGETHER)

Steps:

• Preheat oven to 325 degrees F.
• Combine garlic, Thyme, Rubbed Sage, Salt & Pepper - Rub equal amounts on each roast.
• Slice onion about 1/8-1/4 in thick place on bottom of one roasting pan.
• Place both roasts side by side on top of onions. Cover the pan.
• Roast as for pork (35 minutes per pound) 45 minutes for rolled boned pork roast at 325 degrees until done.
• Beef will be well done, not dry. Make Gravy from pan juices. The Gravy is the most important part of Roast Lion.
• Serve with mashed potatoes or with noodles

SLOW COOKER PORK AND BEEF ROAST

Steps:

• 1. Melt butter in the olive oil in a frying pan over medium to medium-high heat. Cut your roasts in half so you have four chunks of meat. Salt and pepper each chunk as you wish. When the frying pan is hot, brown the meat on all sides. Set aside.
• 2. Put your prepared vegetables in your slow cooker. Lay the browned meat on top. You DO NOT need to add water, as the meat and the vegetables create their own wonderful juice. I used a 6-quart cooker, and it was quite full. If you have a smaller one, adjust your ingredients so it all fits. Cook on high for 4-6 hours. If you are going to be gone much longer, you may want to use a lower setting--use what works for your slow cooker.
• 3. When done to your liking, remove the meat and vegetables to a platter or bowl. Put the onion soup mix and brown gravy mix in a medium saucepan. Whisk in the juices from the slow cooker, and warm on medium heat, stirring occasionally, until it comes to a boil. Lower to a simmer and cook, stirring constantly, for at least one minute. Depending how soon you plan to eat, you may want to cook the juices a bit longer in order to hydrate the onions from the onion soup mix. If you aren't eating right away, they will hydrate when you put them back in the slow cooker. Return your meat and veggies to the slow cooker and pour the gravy over it.
• 4. You have a wonderful-smelling and wonderful-tasting meal ready for your enjoyment!

PORK LOIN ROAST WITH ROASTED ROOT VEGETABLES

Steps:

• Roast: Place roast on rack in a roasting pan.
• Rub crushed garlic over roast.
• Brush roast with olive oil, sprinkle with herbs.
• Cover and refrigerate for at least two hours.
• Sprinkle roast with salt and pepper.
• Bake at 500º for 15 minutes.
• Reduce heat to 325º and bake for an hour longer or until 160º on meat thermometer.
• Vegetables: Combine all ingredients in a ziplock bag, toss well.
• Place Vegetables around pork after you have reduced the heat to 325º.
• Bake until roast is done.
• Serve with the pan juices.

ROAST LION

Steps:

• 1. Use equal portions of beef and pork roast....any cut but same weight. Put both roasts in the one pan and cook together....covered at 325 till done. the beef will be done but not dry. Make gravy from any pan juices which is a very important part of this dinner as the gravy is unique and so tasty. Serve with mashed potatoes and veggies.
• 2. I make this with beef rump roast and a pork shoulder.

SIX-HOUR PORK ROAST

Steps:

• Preheat oven to 275°F.
• Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a thick paste forms. With motor running, add wine and oil and blend until combined well.
• If necessary, trim fat from top of pork, to leave a 1/8-inch-thick layer of fat. Make 3 small incisions, each about 1 inch long and 1 inch deep, in each side of pork with a small sharp knife, and fill each with about 1 teaspoon herb paste. Spread remaining herb paste over pork, concentrating on boned side, and tie roast with kitchen string at 2-inch intervals.
• Put pork, fat side up, in a roasting pan and roast in middle of oven 6 hours. Transfer roast to cutting board and let stand 15 minutes.
• Discard string and cut pork roast (with an electric knife if you have one) into thick slices.