Hometown Get-Togethers - Candace Floyd [40]
3. Reduce the heat to medium. Add the onions to the pan drippings and cook until translucent, about 4 minutes, stirring frequently. Add the garlic and cook for 30 seconds, stirring constantly.
4. Add the beef, any accumulated juices, and the ketchup mixture to the Dutch oven. Increase the heat to high and bring to a boil. Reduce the heat, cover tightly, and simmer until the beef is very tender, 2 to 2½ hours, stirring occasionally.
5. Combine the cornstarch and ¼ cup water in a small bowl; stir until completely dissolved. Add to the beef mixture and stir to blend. Bring to a simmer and cook for 5 minutes, stirring frequently. Serve over egg noodles or mashed potatoes.
Italian Subs au Jus
Jan Gorecki, Montague, Michigan
Serves 8 to 12
“I used to take this to potlucks at work and never had any leftovers. I made it for a friend’s son, and it became a staple in his fraternity house.”
3 to 4 pounds boneless beef roast
One 16-ounce jar pepperoncini (sweet Italian peppers) with juice
Two 14-ounce cans low-sodium beef broth
1½ tablespoons dried oregano
Mini submarine buns or Italian bread
1. The day before serving, place the roast, pepperoncini, beef broth, and oregano in a 3½-to 4-quart slow cooker. Cover tightly and cook on low for 10 hours, or until the roast is very tender.
2. Remove the roast and peppers to a cutting board, reserving the cooking liquid. Shred the beef with a fork and remove the stems from the peppers. Return the beef and peppers to the slow cooker and refrigerate overnight.
3. Remove the fat from the top of the beef mixture and reheat in the slow cooker on high. Serve with mini sub buns or warmed Italian bread. Serve the juice in individual small bowls for dipping.
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TIPS FROM OUR TEST KITCHEN: This recipe is just as good with venison.
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Sunday Roast
Donna Roberts, Shumway, Illinois
Serves 8 to 10
“I have served this roast many times when having friends and family for dinner. Everyone raves and wants the recipe. It is quick and easy. Anyone would be proud to serve it.”
One 3-to 4-pound eye-of-round or rump roast
One 5-ounce bottle prepared horseradish sauce
One 1-ounce envelope dry onion soup mix
1. Preheat the oven to 325°F.
2. Place the roast on a large sheet of heavy-duty foil. Coat the entire roast with the horseradish. Sprinkle the onion soup mix over the top. Tightly seal the foil and place the roast in a Dutch oven; cover tightly.
3. Bake for 1¾ to 2 hours, to the desired degree of doneness. Let stand for 10 minutes before slicing. The roast will continue to cook while resting. Slice thinly and serve with pan drippings.
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TIPS FROM OUR TEST KITCHEN: You cannot taste the horseradish after the roast is baked.
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Teriyaki Pot Roast
Donna Roberts, Shumway, Illinois
Serves 8 to 10
“I have had this recipe for many years, and it’s always a hit when I serve it to friends and family.”
2 tablespoons vegetable oil
3 pounds rump or eye-of-round roast
Salt and pepper
1 medium onion, chopped
1 tablespoon dark brown sugar
1 tablespoon cornstarch
1½ teaspoons beef bouillon granules
½ teaspoon ground ginger
¼ cup soy sauce
One 8-ounce can sliced water chestnuts, drained
1 pound whole carrots, cut into 3-inch pieces
4 cups hot cooked rice, optional
1. Preheat the oven to 350°F. Heat the oil in a Dutch oven over medium-high heat.
2. Season the roast with salt and pepper. Place in the Dutch oven with the onion and brown the roast on all sides, stirring the onion occasionally.
3. Combine the brown sugar, cornstarch, bouillon, ginger, soy sauce, and ¾ cup water in a small bowl. Whisk until the cornstarch is completely dissolved. Add the water chestnuts and pour the mixture over the roast. Bake, covered, for 1 hour.
4. Add the carrots and cook for 45 minutes, or until tender. Remove the roast from the oven and let stand for 10 minutes. Remove to a cutting board and slice the beef. Arrange on a serving platter with the carrots surrounding the roast. Pour the sauce