Best Big Beef Roast Recipes

Big Thick Buttery Roast Beef 'n Cheddar Sammies / Sandwiches image

Provided by BecR2400

Time 15m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 6

4 tablespoons butter
4 teaspoons horseradish
1 lb sliced roast beef, warm (or Shredded Beef Versatile Roast Beef in the Crock Pot #269126)
4 slices aged cheddar cheese
8 slices whole wheat bread (or sourdough)
avocado, horseradish spread (California Avocado Horseradish Spread/Sauce # 284084 optional, for dipping)

Steps:

For each sandwich:.
Spread 1/2 teaspoon horseradish on each slice of bread.
Melt 1 tablespoon butter (or more) in a skillet on medium-low heat. Add a slice of bread to skillet and pile on 1/4 lb. warm roast beef. Top with second bread slice.
Cook for 4 or 5 minutes until bread is golden. Carefully flip sandwich over. Lift top bread slice and insert a thick slice of cheddar cheese. Cook another 5 minutes until cheese begins to melt and bread is golden.
Repeat with each sandwich. Makes 4 sandwiches.
Serve warm, with a pickle spear and chips, add a cup of soup or side salad for a more substantial meal. Avocado Horseradish Spread recipe #284084 makes a lovely sandwich dip.

Big Beef Roast image

Provided by Kimmiekins

Categories Roast Beef

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 7

1 (4 -5 lb) chuck roast
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14 ounce) can nonfat beef broth
1 large onion (for about 1 cup sliced)

Steps:

In a slow-cooker:.
Trim Excess fat from roast and place it in the bottom of a 4 1/2 quart or larger slow cooker.
Sprinkle roast with onion powder, garlic powder, salt and pepper and press into roast with your fingers.
Pour broth around the roast, taking care not to pour it over the spiced roast.
Peel and thinly slice onion.
Separate slices into rings and add to the pot.
Cover the slow cooker and cook on low 8 to 10 hours.
Working carefully, use 2 forks to shred the beef.
Stir the shredded beef well to mix it with the liquid in the pot.
In a conventional oven:.
{rejeat pvem tp 350 degrees.
Trim excess fat from roast and place it in a large (15-by-13-by-4) roasting pan.
Sprinkle roast with onion powder, garlic powder, salt and pepper and press into roast with your fingers.
Pour broth around the roast, taking care not to pour it over the spiced roast.
Peel and thinly slice the onion.
Separate the slices into rings and add them to the pot.
Cover roast with aluminum foil.
Cook 2 1/2 to 3 hours, or until the roast reaches 185 degrees on a meat thermometer.
You may baste the meat several times, if desired.
Remove the beef to a plate or shallow bowl.
Working carefully, use 2 forks to shred the beef.
Note: The shredded beef can be refrigerated up to 3 days or frozen 2 to 3 months. Refrigerate or freeze the beef and cooling liquid if using the slow-cooker method in 1 cup portions in airtight containers or freezer bags.