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12 Holiday Roast Ideas

12 Roasts of Christmas

1. Beef Boneless Rum Roast

2. Boneless Sirloin Tip Roast

3. Boneless Chuck Roast

4. Eye of Round Roast

5. Boneless Chuck Shoulder Roast

6. Top Round Roast

7. Boneless Pork Roast

8. Tenderloin Roast

9. Boneless Rib Eye Roast

10. Bone In Rib Roast

11. New York Strip Roast

12. Boneless Top Sirloin Roast

Beef Rump Roast

Beef Rump Roast

• 1 5-lb roast

• 1 tsp minced garlic

• 1 tsp vegetable oil

• 1 tsp thyme

• 1 tsp pepper

Preheat oven to 325Æ. Place the vegetable oil in the bottom of the roasting pan. Mix seasonings together in a small bowl and rub on roast. Place roast in pan (do not add water). Bake uncovered approximately 3 hours.

Prime Rib Roast

Prime Rib Roast

• 4-6 lb. Boneless or Bone-In (Standing) Rib Roast

• Prime Beef Rub

• Extra Virgin Olive Oil

• Salt

• Black Pepper

Preheat oven to 450 degrees. Rub boneless or bone-in ribeye roast “prime rib” with oil and Meyers beef rub. Place roast on a roasting pan and cook for 15 minutes per pound of the roast. Example: 6lb. roast = 90 minutes cook time. Internal temperature of roast should be at 135 degrees for medium rare.

Pork Roast

Pork Roast

• 1 3-4 lb roast

• 1 envelope dry onion soup mix

• 1 16 oz bottle ketchup

• 1 can (12 oz) Coca-Cola

Mix together the dry onion soup mix, ketchup and Coca-Cola. Place roast in crock pot; cover with above mixture and cook on low setting for 6-8 hours.

Beef Chuck Roast

Beef Chuck Roast

 • 3-4 lb. chuck roast

• 2 small yellow onions (chopped or minced)

• 3 cloves of garlic (minced)

• Carrots (chopped)

• Celery (chopped)

• B-Size Red Potatoes (quartered)

• 4oz frozen peas

• 3 sprigs of fresh thyme

• Sprig of fresh rosemary

• 2 bay leafs

• Low Sodium Chicken Stock

• Black pepper

• Salt

• 3 Tbls Vegetable oil

• 2 Tbls flour

Preheat oven to 300Æ and adjust rack to the middle of the oven. Cut roast into 1 ó inch cubes and season with salt and pepper. Heat dutch oven to medium high heat on stovetop and add 2 tablespoons of vegetable oil. Sear cubes of chuck roast on all ends in the dutch oven and transfer to a plate. This can be done in batches in order to get a proper sear on the cuts of meat. Reduce the now empty dutch oven and add 1 tablespoon of vegetable oil under medium heat. Add chopped onion and sauté until onion is fragrant and translucent, about 4 minutes. Add minced garlic to the onion and stir until fragrant, about 2 minutes. Add flour to the onion-garlic mixture and stir until flour has fully coated the onion-garlic mixture. Increase the stovetop temp to medium high and add red wine. Be sure to scrape the bottom of the pot while the wine is reducing to get the scraps loose. Add the seared cubes of chuck roast to the pot along with the chicken stock. Add fresh thyme and rosemary to the pot along with the bay leafs. Cover and cook in the oven for 1 hour. Remove the dutch oven from the oven and include the chopped carrots, celery, red potatoes, and frozen peas. Place back in the oven for an additional 1 hour 30 minutes. Remove pot from oven andserve with toasted French baguette.