Best Petes Own Southwest Beef Roast Recipes

SOUTHWESTERN ROAST BEEF

Steps:

• Stir together the salt, chili powder, cumin, paprika, garlic powder, onion powder, and cayenne. Tie the roast with cooking twine. You can watch a quick how to video here. (Tying isn't required, but it will help ensure an evenly cooked roast.) Set the roast on a rack over a baking tray or inside a roasting pan. Use a pastry brush to coat the roast generously with the honey mustard. Place the roast fat side down and sprinkle the roast with about 1/3 of the spices. Turn the roast over, so the fat side is on top, and sprinkle the top and sides with the remaining spices. A good rule of thumb is to sprinkle the roast until the spices no longer stick to it. I used about 2/3 of the rub.
• Make sure the roast is still fat side up and cover lightly with plastic wrap and refrigerate 8 hours or overnight. Remove the roast from the refrigerator and set it on the counter about half an hour before cooking. (You can also cook it straight from the refrigerator, just expect to add a few minutes cooking time.)
• Preheat the oven to 475 degrees. Uncover the roast and place it in the center of the very hot oven. Roast for 15 minutes, then reduce the temperature to 300 degrees, continue cooking for 45 minutes, or just until the roast hits 130 degrees. Remove from the oven and let the meat rest for at least 15 minutes before slicing. Enjoy!

FALL-OFF-THE-BONE BEEF ROAST

Steps:

• Place roast in large roaster pan.
• Combine next 6 ingredients; sprinkle over roast.
• Place onions around roast.
• Pour water in pan.
• Bake tightly covered, at 350* for about 3-1/2 hours until roast is almost tender.
• Add more water if needed.
• Add carrots and potatoes; bake for 1-1/2 hour more, until vegetables are tender.
• Baste roast and vegetables with juices.
• Thicken with flour and water mix if desired.

SOUTHWESTERN TRI-TIP ROAST

Steps:

• For rub, combine the chipotle peppers, oregano, oil, cumin, salt, and garlic. Spread over surface of meat, rubbing in with glove-covered hands. Cover and chill for 6 to 24 hours.
• Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast in a 425°F oven. For medium rare, roast for 30 to 35 minutes or until meat thermometer registers 140°F Cover with foil and let stand 15 minutes. The temperature of the meat after standing should be 145°F (For medium, roast for 40 to 45 minutes or until meat thermometer registers 155°F Cover and let stand 15 minutes. The temperature of the meat after standing should be 160°F.).
• Makes 6 to 8 servings.

SOUTHWEST BEEF SANDWICH

Steps:

• Combine first 4 ingredients.
• Fill rolls with lettuce, meat, cheese and corn mixture.

SOUTHWESTERN POT ROAST

Steps:

• 1. Brown the roast to sear the meat.
• 2. Add all ingredients except the peppers and mushrooms.
• 3. Simmer in the slow cooker on low for 4 hours.
• 4. Put the mushrooms and peppers in the cooker and cook on low for another hour or until vegetables are tender.
• 5. Prior to slicing the roast, let it rest on a cutting board tented in foil for 15-20 mins. Place desired number of slices on a small platter with the vegetable mixture and gravy. Serve with rice.
• 6. Note: If you desire a thicker gravy, thicken when the meat and vegetables are removed.

SOUTHWESTERN ROAST BEEF SANDWICHES

Steps:

• Butter one side of each bread slice. On the unbuttered side of two slices, layer the beef, cheese and chilies; top with remaining bread, buttered side up. , In a large nonstick skillet or griddle coated with cooking spray, toast sandwiches for 4 minutes on each side or until golden brown.

SLOW-COOKER SOUTHWESTERN POT ROAST

Steps:

• Place potatoes in 3 1/2- to 4-quart slow cooker. Coat beef with flour; place on potatoes. Arrange carrots around beef. Pour salsa over all.
• Cover and cook on low heat setting 8 to 10 hours.
• Remove beef from cooker; place on cutting board. Pull beef into serving pieces, using 2 forks. To serve, spoon sauce over beef and vegetables.