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Roasts - meat

Beef, Chicken, Pork, all kinds of roasts
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4 Reviews |  By BecR

A great versatile beef recipe that is sure to please- - perfect for entertaining & potlucks!! Just put the roast in the crock pot in the early morning with your favorite seasonings (see variations below), and by afternoon you will have delicious melt-in-your-mouth beef, ready for a traditional sit-down roast beef dinner, or your favorite sandwich! Leftovers are fabulous!

Recipe #269126

As old as the swamps in Louisiana, this recipe predates the title pot roast! This is the most wonderful tasting pot roast you'll ever try. Worth every minute of the work! I have such fond memories of my grandmother creating this magic in her kitchen and her entire house filled with the heavenly aroma. For the Creole seasoning, I use Emeril's with half the salt and then watch the amount of salt and pepper you add depending on the amount already in your Creole seasoning.

Recipe #312189

Note: Beef Sirloin (or Round) Tip Center Roast is cut from the Beef Round Tip, Cap Off (IMPS/NAMP 167A) by following the natural seams to separate the tip side, tip center and tip bottom. The tip center is left whole and sold as a roast. Average weight is 2 to 2-1/2 pounds. RECIPE FROM "BEEFITSWHATSFORDINNER.COM" *** UPDATE 10/29/08 - Remember that this is a tough cut of meat if overcooked. Cooked to medium, it is very chewy and you'll have to cut it in 'wafer' thin slices, medium rare is the most you can get away with. I tried this on a cut of cross rib and the seasonings overpowered it so let me know if you have any luck using with different cut of meat. I have cooked it too long and although had great flavor was just to rough to eat for my taste, so I used for stew meat the next day..

Recipe #121984

Taken from "Something Extra" I have not tried this, but didn't want to lose it.

Recipe #204244

19 Reviews |  By ~Nimz~

This is spicy and wonderful. One of my family's favorites. The roast turns out so juicy.

Recipe #74794

8 Reviews |  By BrendaM

So simple yet so tasty..The gravy is delicious over mashed potatoes

Recipe #58685

A little bit spicy, a little bit sweet. Definitely moist. It's the best roast I've ever made.

Recipe #23605

A lovely Cooking Light recipe.

Recipe #174864

3 Reviews |  By Bergy

This recipe is one I found in "Good Housekeeping" magazine a good while ago. It gives a subtle flavor to the lamb and, to my way of thinking, is simply excellent.

Recipe #9858

3 Reviews |  By Bergy

Wonderful roasted leg of lamb. Either you drool over it or you despise it. You can also BBQ this recipe. Very tender results from this recipe

Recipe #20916

3 Reviews |  By Bergy

Fragrant roast of lamb. easy preparation and very tasty.

Recipe #21807

32 Reviews |  By Evie*

Rosemary and lamb together are delicious.

Recipe #12847

Succulant Lamb!!! from "Go Ahead, Make My Curry", by Sami Lalji

Recipe #19805

1 Reviews |  By Terese

This dish wonderfully delicious and surprisingly quick and easy to make.

Recipe #39082

1 Reviews |  By Derf

We have cooked both types of roast, both on the bbq grill and in the oven, either way they are delicious, lots of taste, if you prefer rare, remove earlier. The veggies are wonderful and it is great to have a whole meal in one carefree operation. Marinating time up to 24 hours.

Recipe #46443

This is a great way to roast a leg of lamb. You may also use a butterflied leg and rub the rosemary blend inside and out - you do not need to score the lamb if you rub the mixture inside. I found this recipe on the net. It is good.

Recipe #60809

11 Reviews |  By Derf

Very nice dinner party for 8, yummy with rice pilaf and a spinach salad.

Recipe #20116

10 Reviews |  By Bergy

The herbed potatoes keep the chicken very moist and lend it their flavor. Nice recipe

Recipe #23411

32 Reviews |  By Bunsby

A little experiment that I discovered my family really likes.

Recipe #24062

20 Reviews |  By Bergy

Sometimes simplicity produces the best flavor. The preparation time does not include the 1 hour marinade time. Marinade in the fridge.

Recipe #39622

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