Recipes

Serrano Chile Salsa

Serrano Chile Salsa

To make a milder salsa, use 2 or 3 serrano chile peppers. This salsa is also great served as a dip with tortilla chips.
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Ingredients

Makes 2 cups

Prep: 15 min., Chill: 1 hr.

Instructions

  • Combine all ingredients; cover and chill 1 hour.
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Course; Sauce

Italian Pot Roast from Unknown Author

Italian Pot Roast from Unknown Author

Chuck roast is one of the most economical cuts of beef for pot roast, but it’s a high-fat choice. Substitute eye-of-round (which is more expensive) or English shoulder roast for a low-fat option. The slow cooker simmers any of these roasts to be nice and tender.
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Ingredients

Makes 6 servings

Prep: 15 min.; Cook: 6 hrs., 40 min.

  • 1 8-ounce package sliced fresh mushrooms
  • 1 large onion halved and sliced
  • 1 2½- to 3-pound boneless chuck roast, trimmed
  • 1 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 1-ounce envelope dry onion soup mix
  • 1 14-ounce can beef broth
  • 1 8-ounce can tomato sauce
  • 1 teaspoon dried Italian seasoning
  • 3 tablespoons tomato paste
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Hot cooked egg noodles

Instructions

  • Place mushrooms and onion in the bottom of a 5½-quart slow cooker.
  • Sprinkle roast evenly with pepper.
  • Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat.
  • Place roast on top of mushrooms and onion in slow cooker.
  • Sprinkle onion soup mix evenly over roast.
  • Pour beef broth and tomato sauce over roast.
  • Cover and cook on HIGH 5 to 6 hours or until meat shreds easily with a fork.
  • Remove roast from slow cooker, and cut into large chunks; keep warm.
  • Skim fat from juices in slow cooker; stir in dried Italian seasoning and tomato paste.
  • Stir together cornstarch and 2 tablespoons water in a small bowl until smooth; add to juices in slow cooker, stirring until blended.
  • Cover and cook on HIGH 20 to 30 more minutes or until mixture is thickened.
  • Add roast pieces back to slow cooker.
  • Cover and cook until thoroughly heated.
  • Serve over hot cooked egg noodles.
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Course; Beef
Cuisine; European / Italian

Eye-of-Round Roast With Garlic Potatoes

Eye-of-Round Roast With Garlic Potatoes

Dress up this succulent roast with garnishes for a fancy dinner. Or serve it at your next family feast.
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Ingredients

Makes 4 servings

Prep: 15 min., Chill: 8 hrs., Bake: 45 min., Stand: 15 min.

Garnishes:

Instructions

  • Place eye-of-round roast on an 18- x 11-inch piece of heavy-duty aluminum foil.
  • Stir together mustard and next 4 ingredients; spread over roast.
  • Fold foil over roast to seal.
  • Place in a shallow roasting pan, and chill for at least 8 hours.
  • Remove roast from foil; place in roasting pan.
  • Bake, covered, at 450° for 20 minutes.
  • Arrange uncooked Garlic Potatoes around roast, and bake, uncovered, 25 more minutes or until potatoes are tender and roast is done.
  • Remove from oven; cover and let stand 15 minutes before slicing.
  • Garnish with fresh rosemary and sage, if desired.
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Course; Beef / Main Course

Garlic Potatoes

Garlic Potatoes

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Ingredients

Makes 4 servings

Prep: 10 min.

Instructions

  • Toss together all ingredients.
  • Bake with roast as directed above.
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Course; Side Dish

Cowboy Pot Roast

Cowboy Pot Roast

Browning the meat before slow-cooking it enhances both the appearance and flavor.
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Ingredients

Makes 6 servings

Prep: 15 min.; Cook: 6 hrs., 30 min.

  • 1½ teaspoons salt divided
  • 1½ teaspoons black pepper divided
  • 1 14.5-ounce can petite-cut diced tomatoes, drained
  • 1 10-ounce can diced tomatoes and green chiles, undrained
  • 1 onion cut into 8 wedges
  • 1 tablespoon chili powder
  • 1 2½- to 3-pound eye-of-round roast, trimmed
  • 2 tablespoons vegetable oil
  • 2 16-ounce cans pinto beans, drained
  • 1 15-ounce can black beans, drained
  • Pickled jalapeño pepper slices optional

Instructions

  • Combine 1 teaspoon salt, 1 teaspoon pepper, and next 4 ingredients in a medium bowl.
  • Sprinkle roast evenly with remaining ½ teaspoon salt and ½ teaspoon pepper.
  • Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat.
  • Transfer roast to a 5½-quart slow cooker.
  • Pour tomato mixture over roast.
  • Cover and cook on HIGH 5 to 6 hours or until meat shreds easily with a fork.
  • Remove roast from slow cooker, and cut into large chunks; keep meat warm.
  • Skim fat from juices in slow cooker.
  • Mash 1½ cans (about 2¾ cups) pinto beans; add to slow cooker, and stir until combined.
  • Stir in black beans and remaining ½ can pinto beans.
  • Add meat back to slow cooker; cover and cook on HIGH an additional 20 to 25 minutes.

Notes & Wine Advice

Serve with jalapeño pepper slices, if desired.
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Course; Beef

Pot Roast With Mushroom Gravy

Pot Roast With Mushroom Gravy

Substitute less expensive chuck roast for rump roast, if desired.
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Ingredients

Makes 8 to 10 servings

Prep: 25 min., Cook: 4 hrs.

Instructions

  • Cut slits in roast, using a sharp knife; push a garlic slice into each slit.
  • Sprinkle roast with salts and pepper; lightly dredge in flour, patting off excess.
  • Brown roast on all sides in hot oil over medium-high heat in a large Dutch oven.
  • Stir together coffee, soup, and Worcestershire sauce; pour over roast.
  • Top with onion slices.
  • Reduce heat, cover, and simmer 3 hours and 40 minutes or until tender.
  • Transfer roast to a serving platter, reserving drippings in Dutch oven; keep roast warm.
  • Combine cornstarch and 3 tablespoons cold water; stir into drippings.
  • Bring mixture to a boil, and cook, stirring constantly, 1 minute or until thickened.
  • Pour gravy over roast.
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Course; Beef

Grilled Chile-Rubbed Steaks With Tex-Mex Sauce

Grilled Chile-Rubbed Steaks With Tex-Mex Sauce

This Southwestern combo is fancy enough for company and quick enough for a weeknight.
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Ingredients

Prep: 5 min., Grill: 10 min.

1 teaspoon chili powder

  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 1-inch-thick rib-eye steaks
  • Tex-Mex Sauce

Instructions

  • Combine first 4 ingredients; rub seasoning mixture on both sides of steaks.
  • Grill steaks, covered with grill lid, over high heat (400° to 500°) 5 minutes on each side or to desired degree of doneness.

Notes & Wine Advice

 
Serve steaks with Tex-Mex Sauce.
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Course; Beef

Stuffed Beef Tenderloin

Stuffed Beef Tenderloin

Succulent lobster tail meat nestles in the center of each tenderloin slice. A red wine and shallot sauce caps the steak and lobster duo nicely.
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Ingredients

Makes 6 to 8 servings

Prep: 30 min., Bake: 45 min., Chill: 2 hrs., Cook: 25 min.

Instructions

  • Bake berries in a shallow pan at 400° for 5 minutes.
  • Pulse berries, rosemary, and next 3 ingredients in a food processor 6 to 7 times.
  • Spread mixture over beef.
  • Cover and chill 1 to 2 hours.
  • Cut shell of lobster tail segments lengthwise on the top and underside.
  • Pry open tail segments, and remove meat.
  • Make a lengthwise cut down center of tenderloin, cutting to, but not through, bottom; press to flatten.
  • Arrange lobster tails down center of tenderloin.
  • Drizzle lobster with ¼ cup melted butter; sprinkle with lemon juice, 2 teaspoons thyme, and red pepper.
  • Fold beef over lobster; tie with string at 1-inch intervals.
  • Place in a roasting pan.
  • Bake at 425° for 30 minutes.
  • Arrange bacon slices over beef, and bake 10 more minutes or until a meat thermometer inserted into thickest portion of beef registers 145° (medium-rare).
  • Melt ½ cup butter in a skillet over medium heat; add chopped shallots, and sauté until tender.
  • Stir in wine; bring to a boil.
  • Reduce heat, and simmer 20 minutes or until reduced to ½ cup.
  • Slice beef; serve with wine sauce.

Notes & Wine Advice

Juniper berries can be found in the spice section of most supermarkets.
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Course; Beef

Beef Fillets With Stilton-Portobello Sauce

Beef Fillets With Stilton-Portobello Sauce

If you like blue cheese, you’ll love this simple entrée.
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Ingredients

Makes 6 servings

Prep: 10 min., Cook: 20 min.

Instructions

  • Rub fillets with tarragon and pepper.
  • Melt 2 tablespoons butter in a large skillet over medium-high heat.
  • Cook fillets 4 to 5 minutes on each side or to desired degree of doneness.
  • Remove fillets from skillet, and keep warm.
  • Melt remaining 3 tablespoons butter in skillet.
  • Add mushrooms, and sauté 3 to 4 minutes or until tender.
  • Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of skillet.
  • Stir in sour cream.
  • Sprinkle ¼ cup cheese into sauce, stirring until melted.
  • Arrange fillets on a serving platter, and drizzle with sauce.
  • Sprinkle with remaining cheese.

Notes & Wine Advice

*Beef broth may be substituted for dry red wine.
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Course; Beef

Spicy Beef Fillets

Spicy Beef Fillets

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Ingredients

Makes 6 servings

Prep: 10 min., Cook: 20 min.

Instructions

  • Sprinkle steaks with salt and pepper.
  • Melt butter in a large skillet over medium heat.
  • Add steaks; cook 5 to 7 minutes on each side or to desired degree of doneness.
  • Remove steaks from skillet, and keep warm.
  • Add garlic and flour to pan drippings; cook over medium heat, stirring constantly, 1 minute.
  • Gradually add beef broth, red wine, and bourbon, stirring to loosen particles from bottom; bring to a boil.
  • Stir in Dijon mustard and Worcestershire sauce; reduce heat, and simmer 5 minutes.
  • Top steaks with sauce.

Notes & Wine Advice

* 1¼ cups cranberry juice may be substituted for wine and bourbon.
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Course; Beef