This is definitely NOT an authentic Philly cheesesteak sandwich, but it’s good nonetheless. While it looks like there are a lot of steps, this is a really easy recipe.
1-3 lb. eye of round roast
1 small onion
1 green pepper
1/2 c Worcestershire sauce
1-2 t seasoned salt
4-8 slices provolone cheese
4 good quality buns, ciabatta, etc.
salt and pepper to taste
- If the roast has thawed, place it in the freezer for approximately 20 minutes. If it has not thawed, remove it from the freezer and let it thaw for approximately 30 minutes.
- Slice the onion and the pepper into strips.
- Very thinly slice about half of the roast. Having the roast partially frozen will make this process easier.
- Melt 2T butter in a heavy frying pan.
- Add the onions and cook until softened.
- Remove the onions, add more butter if needed and cook the peppers until just starting to soften.
- Transfer the peppers to the plate with onions.
- Melt 2T butter in the pan, and add the meat in a single layer.
- Let it cook for approximately 1 minute until it has started to brown.
- Flip it over and cook the other side until brown.
- Add the Worcestershire sauce.
- Sprinkle in hot sauce to taste (5-6 shakes for spicy, 2-3 for mild).
- Add another 2 T of butter to finish the sauce.
- Return the onions and peppers to the pan and stir to combine.
- Turn off the heat and layer the cheese over top of the meat and place a lid on it.
- While the cheese is melting, toast the buns.
- When the buns have toasted, ladle onto the buns being sure to spoon the sauce on top.
1 prime rib roast
2-3 cloves of garlic, cut in slivers
1 tbsp dried oregano
1 tbsp dried basil
1 1/2 tsp dried mint
1 tsp pepper
2 tbsp olive oil
- Cut slits in the top of the roast and put in slivers of garlic.
- Combine the rest of the ingredients and spread this over the top and sides of the roast.
- Roast in 325F oven till a meat thermometer reads 140F for rare or 150F for medium rare.
- Remove and tent with foil for 15 minutes.
This one is from my mother-in-law!
2-3 pound blade roast
salt and pepper
2-4 tbsp oil
2 diced onions
4 cloves garlic
28 oz. can of diced tomatoes
1/2 cup dry red wine
1 tsp basil
1/2 tsp. oregano
1/2 tsp. salt
1 tbsp. sugar
1 tbsp horseradish
- Generously sprinkle the roast with salt and pepper
- In a large pan, heat the oil and sear the beef on all sides. When it is brown, remove from pan.
- If needed, add more oil and cook the onions and garlic for about 5 minutes or until golden brown.
- Add the rest of the ingredients including the roast. Simmer for about 3 hrs. turning the roast every half hour.
- Serve with mashed potatoes
This is one of my favourite roasts!
1 sirloin tip roast (2-4lbs.)
10 cloves garlic, minced
2 tsp salt or kosher salt
2 tbsp vegetable oil
1 tsp pepper
- Preheat the oven to 500F.
- In a bowl, smash the garlic and salt with a fork until a thick paste is formed.
- Drizzle in the oil and add the pepper.
- Place the roast on a rack in a roasting pan and smear the mixture on all sides of the meat.
- Roast for 30 minutes.
- Reduce heat to 275F and roast until a meat thermometer reads 140F for medium-rare – approximately 30 minutes to 1 hour.
- Transfer to a cutting board and tent with foil. Let rest for approximately 15 minutes before carving.
Don’t be afraid of cooking a roast. They are actually very easy, and if you are having guests over, a roast means you don’t have a lot of last minute prep.
There are two kinds of roasts: oven-roasting and wet-roasting (or pot roasts). An oven roast can be done in an oven or on a grill. I love leftover slices as roast beef sandwiches. A meat thermometer is a MUST HAVE item for cooking roasts in an oven. Checking your roast’s internal temperature will keep you from eating dried-out meat. When in doubt, take it out! (You can always put it back in the oven if it’s underdone).
Cuts include prime rib, sirloin tip, or eye of round.
The wet roast or pot roast needs a liquid to help the meat cook properly. We recommend braising in the oven or on the stovetop. In a roasting pan (or slow cooker), pour some liquid (water, broth, wine or a gravy base) to cover 3/4 of the meat. Cover and cook in the oven at 325F (160C) remembering to uncover the pan for the final 45 minutes of cooking time. The recommended cooking time is 55 min/kg (25 min/lb.) and proper doneness is reached when the meat falls away easily when prodded with a fork. This cut actually needs to be well done because it can be tough if not cooked long enough. A slow cooker is a wonderful tool. Follow the directions above, except reduce the amount of liquid used to cover 1/4 of the meat and turn the slow cooker to low. Let the roast cook for 5-6 hours or until the meat easily falls apart when pulled with a fork.
Cuts include: blade, round, short rib, cross rib, rump
I’m always looking for ways to use up leftover pot roasts, so here are some ideas!
Day One: Pot Roast
- Serve the pot roast with mashed potatoes.
- Make leftover mashed potatoes.
Day Two: Enchiladas
- Shred some of the leftover meat.
- You can add any kind of additions to the filling that you like: black olives, cilantro, jalapenos, onions, peppers, etc.
- Place a spoonful of meat and additions in a tortilla and wrap it up.
- Place the enchiladas in a casserole dish so that they fit together snugly.
- Pour over enchilada sauce (Confession: I buy mine in a can). You can also use salsa.
- Sprinkle shredded cheese over the top.
- Heat in a 350 degree oven until heated through, approximately 20 minutes
Day Three: Shepherd’s Pie
- Chop or shred any leftover meat and place in a casserole dish.
- Pour over leftover gravy from pot roast.
- Add a layer of frozen vegetables or any other leftover vegetables.
- Top with leftover mashed potatoes. Add some shredded cheese if you like.
- Heat in a 350 degree oven until heated through, approximatley 45 minutes.