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How To make Louisiana Roast Beef
1/4 c Onions, chopped very fine 3/4 ts Black pepper
1/4 c Celery, chopped very fine 3/4 ts Minced garlic
1/4 c Bell peppers, chopped fine 1/2 ts Dry mustard
2 tb Unsalted butter 1/2 ts Ground cayenne
1 ts Salt 4 lb Boneless sirloin roast
1 ts White pepper
In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasing pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast. Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours. For rarer roast, cook until thermometer reads 140F. Serve immediately topped with some of the pan drippings if you like. From Paul Prudhomme's Louisiana Kitchen -----
How To make Louisiana Roast Beef's Videos
Mom's Cajun style pot roast beef
My mom's recipe
The Best & Easiest Pot Roast Ever? 5-Ingredient Slow Cooker Mississippi Roast
5 Ingredients: chuck roast, au jus gravy mix, ranch seasoning, butter, and pepperoncini peppers. That's it. This recipe claims to make the tastiest pot roast -- just dump everything into a crock pot and set it and forget it. Hmm...let's seeif it's true! #mississippipotroast #emmymade
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This video is NOT sponsored. Just making a pot roast. ????
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Hidden Valley Ranch seasoning (Amazon affiliate link):
Au Jus Mix (Amazon affiliate link):
Mezzetta Pepperoncini (Amazon affiliate link):
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Some of the above links are Amazon affiliate links from which I receive a small commission on each sale at no extra cost to you. Thanks so much for the support. ????????
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New Orleans Roast Beef Debris Po-boy from Chef Kevin Belton
Chef Kevin Belton shows how to make a New Orleans roast beef debris po-boy. Debris is the roast sliced into itty-bitty pieces and soaked in gravy.
Here's the recipe:
Roast Beef Debris Po'boy
Ingredients:
3 Tbsp. vegetable oil
1 (3¾-pound) boneless chuck roast, trimmed
1½ tsp. kosher salt
1 Tbsp. Creole seasoning
Flour for dusting roast
4 cups beef broth
1 onion, chopped
1 / 4 cup tomato paste
1 Tbsp. Worcestershire sauce
1 tsp. hot sauce
4 cloves garlic
1/2 cup parsley, chopped
French bread
Mayonnaise, lettuce, tomatoes, pickles
Directions:
Preheat oven to 325 degrees.
In a medium cast-iron Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt, Creole seasoning and lightly dust with flour. Add beef to Dutch oven; cook until browned, about 3 minutes per side. Remove beef from pot and add broth, onion, tomato paste, Worcestershire sauce, hot sauce and garlic. Return beef to pot, spooning some of the liquid over beef.
Bake, covered, until very tender, about 2½ hours. Place beef on a cutting board. Let stand for 10 minutes. Shred beef and place 1 cup beef in cooking liquid in pot. Bring to a boil over medium-high heat; boil until slightly thickened, about 10 minutes. Remove from heat; stir in shredded beef and parsley.
Cut desired length of French bread. Slice open add roast beef debris and dressing of your choice.
Marinated Roast Beef
This is how to turn an economical roast beef cut into something really special that's infused with flavour, tender and unbelievably juicy!
Super EASY Melt In Your Mouth Pot Roast Recipe | How To Make Pot Roast
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Ingredients
3 lbs. beef chuck
4 cup beef broth
1 small onion chopped
2 tbsps. Worcestershire sauce
few baby carrots
6 small white potatoes
2 beef cubes
1/2 tbsp. minced garlic
2 tbsps. corn starch
To season the beef
1 tbsp. onion powder
1 tbsp. garlic powder
1 tsp. black pepper
1 tsp paprika
1 tsp. rosemary
1 tsp. thyme
3 thyme sprigs
1 tsp celery salt
To season the gravy
1/2 tbsp. onion powder
1/2 tbsp. onion powder
1/2 tbsp. thyme
1/2 tbsp. rosemary
1/2 tsp. pepper
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Cook with Me: Mississippi Pot Roast
This Mississippi pot roast was ????
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Chuck roast – Or other inexpensive cut of meat.
Ranch dressing mix
Au jus gravy mix
Butter – Unsalted is best because the dressing and au jus are salt-heavy.
Pepperoncinis
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#foodie #food #eat #dinner