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Forum
-> Recipe Collection
-> Meat
ttbtbm
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 Thu, May 22 2014, 8:07 pm
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And gluten and processed products. Does anyone have any recipes to share?
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bigsis144
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Thu, May 22 2014, 8:22 pm
1 c. red wine
1/3 c. soy sauce (can be a problem with gluten, though?)
1/3 c. olive oil
1/4 c. balsamic vinegar
2 cloves garlic, minced
1 1/2 tsp. dried rosemary
1 tsp. dried thyme
1/2 tsp. whole black peppercorns
a 3-5 lb. roast
mix all ingredients and let marinate overnight.
I like to start with cooking roasts for 20-25 minutes per pound. I like my meat rather rare, so after that much time I just check every so often.
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bigsis144
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Thu, May 22 2014, 8:25 pm
1/3 c. soy sauce
1/3 c. olive oil
1/3 c. lemon juice
1/4 c. A1 Steak Sauce or Worcestershire sauce (if non-fishy)
1 1/2 Tbsp. garlic powder
3 Tbsp. dried basil
1 1/2 Tbsp. dried parsley
1 tsp. pepper
one onion, chopped
a 3-5 lb. roast
marinate overnight and roast, uncovered.
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Pineapple
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Thu, May 22 2014, 8:26 pm
| bigsis144 wrote: | 1 c. red wine
1/3 c. soy sauce (can be a problem with gluten, though?)
1/3 c. olive oil
1/4 c. balsamic vinegar
2 cloves garlic, minced
1 1/2 tsp. dried rosemary
1 tsp. dried thyme
1/2 tsp. whole black peppercorns
a 3-5 lb. roast
mix all ingredients and let marinate overnight.
I like to start with cooking roasts for 20-25 minutes per pound. I like my meat rather rare, so after that much time I just check every so often. |
Yes check ingredients
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mha3484
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Thu, May 22 2014, 8:47 pm
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GF soy sauce is not hard to find at all.
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flowerpower
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Fri, May 23 2014, 12:27 am
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My roasts are made with sauted onions, garlic, water, and salt. They're soft and tasty. I don't cook with junk.
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Shopmiami49
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Fri, May 23 2014, 1:49 am
Our all time favorite roast is one we make in the crockpot, although we have done it in the oven as well.
In a crockpot liner (or roasting pan for oven), make a nice layer of sliced potatoes.
Season with salt and pepper.
Place roast on top of it.
Season with more salt and preferably freshly course ground pepper.
Smother the roast with crushed garlic. (For a 5 lb. roast, we use 4 heads of garlic, peeled and crushed)
Knot the liner - don't add any liquid inside
Place in the crockpot with water surrounding the bag and cook on low overnight, about 10 hours.
It is heavenly!!
If you do it in the oven, cover the pan tightly and bake it on low, about 200 F, for at least 5 hours, and check on it after that to gauge how much more time it needs.
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Heyaaa
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Fri, May 23 2014, 3:58 am
I make a roast every Friday night and this is my favorite by far.
Take roasting bag
Smear olive oil all over the meat and sprinkle a little salt and pepper all over the meat and place in bag
Add to the bag:
Bunch of cloves of garlic
2-3 sprigs rosemary
4 sprigs thyme
Put in crockpot before you go to sleep And shut off in the morning. Let it sit at least half an hour so you don't burn your fingers then you can take it out of the crock pot.
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Barbara
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Fri, May 23 2014, 12:48 pm
http://www.culinate.com/books/.....isket
Or take a can of tomato sauce (or if that's too processed/sugary, some tomatoes), water, a chopped onion, salt, pepper, garlic, onion powder, and mix. Pour over roast and cook, covered, until done.
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greenfire
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Fri, May 23 2014, 12:52 pm
a good roast doesn't need to be sweet ...
I rub a little olive oil, garlic powder, black pepper & paprika ... then I cut up fresh onions & lots of garlic, diced carrots & celery
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Chickpea
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Sun, May 25 2014, 12:29 am
| Shopmiami49 wrote: | Our all time favorite roast is one we make in the crockpot, although we have done it in the oven as well.
In a crockpot liner (or roasting pan for oven), make a nice layer of sliced potatoes.
Season with salt and pepper.
Place roast on top of it.
Season with more salt and preferably freshly course ground pepper.
Smother the roast with crushed garlic. (For a 5 lb. roast, we use 4 heads of garlic, peeled and crushed)
Knot the liner - don't add any liquid inside
Place in the crockpot with water surrounding the bag and cook on low overnight, about 10 hours.
It is heavenly!!
If you do it in the oven, cover the pan tightly and bake it on low, about 200 F, for at least 5 hours, and check on it after that to gauge how much more time it needs. |
This sounds really really delish. What cut roast do you use? Would a French roast be good?
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Ruchel
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Sun, May 25 2014, 7:55 am
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Sugar? mmm. You may benefit from buying more old school cookbooks without sugar in roasts or salads like I read on Imamother.
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ttbtbm
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Sun, May 25 2014, 7:56 am
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Thanks for all the ideas!
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