UNCLE BILL'S BEEF ROAST IN A SLOW COOKER
I made this recipe just 2 days ago using several of my original recipes. Made various modifications and additions to have this turn out so tasty.
Provided by William Uncle Bill
Categories Stew
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil on medium-high heat in a heavy bottom frying pan.
- Sear and brown roast on all sides.
- Let roast cook for a few minutes.
- Using a narrow sharp paring knife, punch holes in the roast at various intervals to about 1 1/2 inches in depth.
- Stuff each hole with one piece of bacon and one piece of garlic, push down into the cut.
- Place roast in a slow cooker set on low heat.
- Add water, bits and pieces mushrooms including liquid, and mushroom soup.
- Sprinkle onion soup mix over the roast.
- Now add salt, pepper.
- Remove the outer skin from the onions and add to the crock pot.
- Add baby carrots, whole potatoes, fresh mushrooms and red wine.
- Cover and cook on low heat for 5 hours, turning the roast at least 4 times during cooking.
- At the end of 5 hours, add celery, cover and continue to cook until the time reaches 6 hours.
- Cut or slice the beef and serve with veggies and the tasty gravy that is cooked.
- A nice piece of Italian bread or sour dough bread goes very nicely to dip into the gravy.
Nutrition Facts : Calories 767, Fat 27.7, SaturatedFat 9.2, Cholesterol 165.9, Sodium 1309.2, Carbohydrate 58.8, Fiber 7.6, Sugar 12.3, Protein 62.9
UNCLE BILL'S FRENCH DIP AND ROAST BEEF SANDWICH
Make and share this Uncle Bill's French Dip and Roast Beef Sandwich recipe from Food.com.
Provided by William Uncle Bill
Categories Lunch/Snacks
Time 7m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Process dry onion soup mix in a coffee grinder until fine.
- In a one quart microwave safe casserole dish or glass measure, add water, instant beef bouillon and dry onion soup mix.
- Microwave on HIGH (full power) for 4 to 5 minutes until mixture has fully dissolved, stirring at least once.
- Remove, cover and set aside to keep hot.
- If you are using your own cooked roast beef, use an adjustable mandoline set on very thin, slice the amount of meat as required. You may also use a very sharp knife to slice the meat very thin.
- If you desire the meat warm, place the thinly sliced meat on a micro-safe plate, cover with a paper towel and microwave on MEDIUM-HIGH for 1 to 2 minutes or until meat is just warm.
- Cut buns partialy through lengthwise, leaving a hinge.
- Butter each piece and spread some horseradish over each half.
- Layer warmed sliced beef into buns; about 1/4 pound for each bun.
- Salt and pepper to taste.
- Close sandwich bun and place on individual plates and cut sandwich in half.
- Pour beef broth mixture into individual small bowls.
- Dip sandwich into beef broth mixture and enjoy.
Nutrition Facts : Calories 376.3, Fat 12.2, SaturatedFat 5.3, Cholesterol 69.7, Sodium 2265, Carbohydrate 38.7, Fiber 2, Sugar 2, Protein 26.7
BARBECUED ROAST BEEF ON A BUN
I'm going to show you one of my favorite methods for barbecuing relatively inexpensive cuts of beef. If you're wondering "how can it be barbecued, and roast beef?" don't worry about it, because we are not barbecuing or roasting-we are actually grilling. By using this technique, we can transform those cheaper cuts of beef into something absolutely gorgeous. Serve on buns with mayonnaise, pickle slices, and a drizzle of barbecue sauce.
Provided by Chef John
Time 16h40m
Yield 6
Number Of Ingredients 11
Steps:
- Mix salt, sugar, pepper, and cayenne for dry rub together and coat beef well on both sides.
- Place on a rack set on a sheet pan and refrigerate, uncovered, for 12 to 24 hours, flipping over halfway through.
- Mix barbecue sauce, vinegar, mustard, turmeric, and garlic together for wet rub and reserve.
- Transfer beef to a dish and pour 1/2 of the wet rub over top. Use two forks to poke the surface all over for about 1 minute. Turn beef over and repeat with remaining wet rub. Spoon any excess on the bottom over the top.
- Cover and refrigerate for 4 to 12 hours.
- Preheat a charcoal grill until the briquettes turn white and ashy. Remove meat from the refrigerator, uncover, and scrape off excess wet rub.
- Grill over hot charcoal until blackened and an instant-read thermometer inserted into the center of the meat reads 120 to 125 degrees F (49 to 52 degrees C), 7 to 10 minutes per side, or to desired doneness. Remove to a foil-lined plate, and quickly wrap up tightly in foil.
- Let rest for at least 15 minutes, during which time the meat will finish cooking, and end up close to medium-rare.
- Slice very thinly, toss in the meat drippings and juices left in the foil, and serve on buns.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 32.3 g, Cholesterol 57.1 mg, Fat 9 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 3.1 g, Sodium 1052.6 mg, Sugar 6 g
UNCLE BILL'S HAMBURGER PATTIES
I cooked these patties for a Fund Raiser and served over 260 persons, both young and mature. They were a tremendously big hit with all.
Provided by William Uncle Bill
Categories Lunch/Snacks
Time 27m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, mix together ground round, beaten eggs, onions, soda crackers, garlic powder, salt, pepper and barbecue sauce. Mix until well incorporated.
- Weigh out hamburger patties to 6 - 7 ounce each.
- Press together and flatten to about 3 1/2" in diameter or use a mold.
- The patties should be about 3/4" thick.
- Using a round wooden spoon handle (about 1/4" round), make a hole in the center of the hamburger pattie.
- In a frying pan over medium-high heat, heat olive oil.
- Place 3 patties into the hot oil and fry for about 2 to 3 minutes, the hole will begin to close.
- Turn patty over and continue to fry for about 2 to 3 minutes.
- The hole that was made in the pattie will fill in when the hamburger is cooked through properly.
- Check for doneness to make sure there is no pink showing.
- NOTE: If the burger mixture does not hold together when squeezed, add some milk and mix to blend.
- Serve in a nice large bun that is warmed and buttered with a spread of mayonnaise, Dijon mustard, a slice of sweet onion, a slice of a large tomato, and a leaf of lettuce.
- A slice of Swiss cheese layered on the burger patty is great.
- A pickle of your choice adds an additional touch.
- Fry some mushrooms and spread some over the top of the bun.
- Fried caramalized onions are a good added touch.
- This makes a fantastic hamburger.
BEEF ON A BUN
My mom gave me this "Focus on Africa" cookbook for my birthday this year, and this is from that.
Provided by Jaime in Winnipeg
Categories Roast Beef
Time 7h10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine celery, onion, ketchup, bbq sauce, water, vinegar, worcestershire sauce, brown sugar, chili powder, pepper, and garlic powder and mix well.
- Pour into slow cooker.
- Add roast, cover and cook high for 6 - 7 hours.
- Remove roast and shred meat. Return meat to sauce and serve over buns with a slotted spoon.
UNCLE BILL'S BEETS & STRING BEANS IN A CREAM SAUCE
This is a delightful and light side dish with any dinner meal. It took me 2 attempts to come up with this delightful dish. It is also very good served on a slice of Italian or French bread. With all the fresh veggies that are in the markets now, this is a good time to make this recipe. The 30 minutes time is for boiling the beets and beans.
Provided by William Uncle Bill
Categories Vegetable
Time 43m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium sized saucepan, add whole beets, (Do not cut the top or bottom of the beets.).
- Snip the ends off the string beans and discard, then add them to the saucepan with beets. Cover with hot water and bring to boil.
- Reduce heat to a strong simmer, place lid on saucepan and cook the beans for 10 minutes. Remove beans into a mixing bowl and cover with cold water; set aside.
- Continue to cook the beets for an additional 20 - 25 minutes or just until you can pierce the beets with a fork; do not overcook.
- Immediately drain the beets and cover with cold water, drain and cover again with cold water and let sit for 3 minutes.
- Cut the tips and bottom of the beets, peel the skins and discard.
- Cut the beets into quarters and then slice them to about 1/8 inch thick slices.
- In a large frying pan, melt butter on medium-high heat.
- Add the sliced beets and stir to coat with butter.
- Cut the beans in half and add to the frying pan stirring to coat with butter.
- Saute' the beets/beans for 8 minutes, mixing often.
- Add the sugar, salt, granulated garlic powder, dried dill weed and whipping cream, stirring to coat beets/beans.
- Continue to simmer uncovered for another 3 to 5 minutes or until a nice creamy sauce begins to form and thicken slightly.
- Serve as a side dish or over a slice of bread.
- NOTE: You can also use yellow string beans.
- It takes about 6 - 1 1/2" diameter beets for 12 ounces.
- It takes about 16 - 6" long beans for 6 ounces.
Nutrition Facts : Calories 317, Fat 28.2, SaturatedFat 17.6, Cholesterol 91.7, Sodium 749.2, Carbohydrate 15.4, Fiber 3.2, Sugar 9.7, Protein 3.4
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