Best Frozen Roast Beef 4 Pounds Nuwave Recipes

FROZEN ROAST BEEF (4 POUNDS) - NUWAVE RECIPE - (3.8/5)

FROZEN ROAST BEEF (4 pounds) - NuWave Recipe - (3.8/5) image

Provided by SweetyBakes

Number Of Ingredients 1

Ingredients

Beef Roast

Steps:

Buying a roast beef (or 2) on sale and freezing it for later saves time and money. Just take it out and, and under 2 hours, you can have a delightful surprise for the family. Rinse the beef in cold water so any dry seasonings may adhere. Place roast on 1" rack, top side down. Nu-Wave on HI for 50 minutes. Turn over, top side up, and continue another 50 minutes (RARE) or more depending on your taste. Let sit 15 minutes and enjoy! See Cooking Chart for more times and power settings.

BEEF AND NOODLES AU GRATIN (WEIGHT WATCHERS) RECIPE - (4/5)

Beef and Noodles au Gratin (Weight Watchers) Recipe - (4/5) image

Provided by á-5188

Number Of Ingredients 8

Ingredients

12 oz lean ground beef sirloin
1 large onion, chopped
2 garlice cloves, minced
1 1/2 cups canned crushed tomatoes
3 oz uncooked broad noodles, cooked according to package directions
1 tsp oregano leaves
1/4 tsp each of salt and pepper
1/2 cup shredded low-fat cheddar cheese

Steps:

preheat oven to 350 in a 3-quart saucepan, cook beef, onion and garlice over med heat, stirring with a wooden spoon to break up meat until cooked through, 8-10 minutes. Removed from heat. Stir in tomatoes, noodles, oregano, salt and pepper. Spoon into 1 1/2 quart casserole, sprinkle with cheese. Bake, covered until heated through and cheese is melted, 15-20 minutes.

WORKING UNDER PRESSURE: COOKING A FROZEN ROAST

Working Under Pressure: Cooking a Frozen Roast image

Okay, you want to cook a roast for dinner, and you forgot to defrost it. I hate it when that happens. But, you have a pressure cooker, and/or instant pot. Problem solved. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories Beef

Time 1h50m

Number Of Ingredients 13

Ingredients

PLAN/PURCHASE
2 - 3 lb top round roast, frozen
THE BRAISING LIQUID
4 c beef stock, freshly made, if possible
4 Tbsp prepared horseradish, not horseradish sauce
2 clove baked garlic, smashed
1 tsp dehydrated onions, ground to a powder
1 tsp salt, kosher variety, fine grind
1 tsp white pepper, freshly ground
1/2 tsp smoked paprika
OPTIONAL ITEMS
root veggies, potatoes, carrots, etc.
long-grain white rice

Steps:

1. PREP/PREPARE
2. The horseradish is not in the recipe for show... For one thing it helps to break down the beef, and make it fork tender, and the other thing is that it adds amazing flavor to the braising liquid.
3. Gather your Ingredients (mise en place).
4. Add all the braising liquid ingredients together, and whisk to combine.
5. Add the frozen roast to the bowl of your pressure cooker or instant pot, and pour the braising liquid over the top.
6. Allow to cook for 40 minutes per pound... a bit less, if you do not want it fork tender.
7. Chef's Note: I have not tried other cuts of beef; however, the cooking time would change based on the type of beef. For example, a chuck roast would take less time. This recipe is based on a frozen top round.
8. OPTIONAL ITEMS
9. If you are adding root veggies, fifteen minutes before the roast is finished cooking, turn off the pressure cooker, quick release the steam, add the veggies, and continue cooking for the final fifteen minutes.
10. If you are adding rice, about five minutes before the roast is finished cooking, turn off the pressure cooker, quick release the steam, add the rice, and continue cooking for the final five minutes.
11. In either case, once the cooking time is complete. Allow the pressure cooker/instant pot to rest ten minutes before releasing the steam.
12. Remove the roast and allow to rest ten minutes, before slicing.
13. PLATE/PRESENT
14. Serve with the root veggies or rice, and put some of the braising liquid on the side. Enjoy.
15. Keep the faith, and keep cooking.