Beef Roasts for Fall

Kevin C.Fall is here, and it is my favorite season of the year. I really enjoy the different colors and different aroma in the air when you walk outside in the morning. The changing colors of the trees and the farmers harvesting their fields means that winter is just around the corner. Continue reading “Beef Roasts for Fall”

Weekly Ad Recipe – Slow Cook Hot Beef Sandwiches

Weekly Ad Recipe - Slow Cook Beef Sandwich www.cobornsblog.com

This is one of the best recipes to come home to after a long, exhausting day of work. Simply throw the items together right before you leave in the morning, and when you walk into your home in the evening, you will be ready to eat immediately. Add a dab of horseradish sauce or some ground mustard to add even more flavor! Enjoy…I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Slow Cook Hot Beef Sandwiches
Serves: 16
 
Ingredients
  • 1-4 lb. Beef Rump Roast
  • 1 oz. pkg. Dry Onion Soup Mix
  • 1 tsp. Dried Oregano Leaves
  • 2-10.5 oz. Cans Condensed Beef Broth
  • 2 Garlic Cloves, minced
  • 16 Buns, split
Instructions
  1. Place beef roast in 4-quart slow cooker.
  2. In medium bowl, combine all ingredients except buns; mix well.
  3. Pour over roast.
  4. Cover; cook on low setting for 8 hours.
  5. Remove beef from slow cooker; place on cutting board or large plate.
  6. Slice beef with knife or shred with 2 forks; place in buns.
  7. If desired, skim fat from juices in slow cooker.
  8. Serve sandwiches with individual portions of juices for dipping.

 

Weekly Ad Recipe – Slow Cooker Garlic and Mushroom Beef Roast

Coborn's Weekly Ad Recipe - Slow Cooker Garlic and Mushroom Beef Roast www.cobornsblog.com

Slow Cooker Garlic and Mushroom Beef Roast
Serves: 6
 
Ingredients
  • 3-4 Lb. Beef Rump Roast, boneless
  • 1 tsp. Salt
  • 2 Cloves Garlic, finely chopped
  • 8 Oz. Small Whole Mushrooms, fresh
  • ½ Cup Sun-dried Tomatoes in Oil, drained and chopped
  • ½ Cup Italian Dressing
Instructions
  1. Spray electric skillet with cooking spray.
  2. Sprinkle beef with salt and garlic.
  3. Place beef in skillet; cook over medium-high heat for 5 to 6 minutes, turning occasionally, until brown on all sides.
  4. Spray slow cooker with cooking spray.
  5. Place mushrooms in cooker.
  6. Place beef on mushrooms and spread tomatoes over beef.
  7. Pour dressing over mixture in cooker.
  8. Cover; cook on low heat setting for 8 to 10 hours.
  9. Remove beef from cooker; place on cutting board and slice beef.
  10. Serve mushrooms and juices with beef.
Notes
Suggested Wine Pairing Trapiche Oak Cask Malbec

Want to impress your guests? Just place the sliced meat on a plater with the mushrooms surrounding the roast. Add any left-over sun-dried tomatoes on top of the roast for added color. This recipe is also awesome if you slice the meat thinly and use the beef for hot sandwiches. My favorite way to serve this roast is to make some roasted baby red potatoes and a Caesar salad on the side. Enjoy…I did!

Jayne
Coborn’s, Inc. Meat and Seafood Merchandiser

Weekly Ad Recipe – Bavarian Beef Roast

www.cobornsinc.com - Bavarian Beef Roast

This is one of my favorite roast recipes and it is great for when I know I’m working late all I have to do is prep ahead of time and when I get home from work it is ready.  If you don’t have stone-ground mustard you can also use spicy brown or Dijon mustard they all taste great and don’t forget to serve little red baby potatoes on the side.  They are awesome with the gravy.  Enjoy…I did!
– Jayne, Coborn’s Meat and Seafood Merchandiser

Bavarian Beef Roast
Author: 
Serves: 8
 
Ingredients
  • 3 Lb. Beef Rump Roast, boneless
  • 3 T. Stone Ground Mustard
  • 1 T. Creamy Horseradish Sauce
  • 1 Envelope Brown Gravy Mix
  • ½ Cup Apple Juice
  • ½ Cup Water
  • 3 T. Flour
  • 1 T. Chives, chopped (optional)
Instructions
  1. In slow cooker, place beef roast.
  2. In small bowl, mix mustard, horseradish sauce and gravy mix.
  3. Spread mixture over roast.
  4. Pour apple juice around edge of roast, not on top of roast.
  5. Cover; cook on low setting for 8 hours.
  6. Remove roast from slow cooker; place on serving platter and cover to keep warm.
  7. In 2-quart saucepan, blend water and flour until smooth.
  8. Pour cooking juices from slow cooker into saucepan.
  9. Heat to boiling over medium-high heat, stirring constantly.
  10. Stir in chives.
  11. Cut roast into slices; serve with gravy.
Notes
Suggested Wine Pairing: La Crema Sonoma County Pinot Noir