Best Stuffed Garlic Beef Roast With Teriyaki Sauce Recipes

TERIYAKI BEEF ROAST

Steps:

• Place potatoes, carrots, green pepper and onion in a 5- or 6-qt. slow cooker. Rub flour over roast. In a large skillet, heat oil over medium heat; brown roast on all sides. Transfer roast and drippings to slow cooker; arrange mushrooms around roast and sprinkle roast with brown sugar., Combine teriyaki sauce, ginger, beef base, oregano and pepper in a small bowl. Drizzle sauce slowly over mushrooms and roast., Cook, covered, on low until roast is tender, 7-8 hours. Remove roast and vegetables to a serving platter; top with green onions. If desired, skim fat and thicken cooking juices for gravy; serve with roast.

ROASTED GARLIC STUFFED STEAK WITH GARLIC MASHERS AND BALSAMIC CREAM SAUCE

Steps:

• Marinate the steaks overnight in olive oil, sea salt and fresh cracked pepper. You can utilize any fresh herbs you have in your garden or local market such as rosemary. Take the steaks out and let them rest about an hour before you start to work with them. In the meantime, fire up the oven to 350 degrees F. Take your garlic bulbs and slice them in half diagonally. Season with olive oil and sea salt. Roast on a pan in the oven for about 15 minutes or until the garlic is nice and golden brown and your house smells heavenly. Take out and set aside.
• Heat your saute pan with some olive oil and throw in about 6 cloves of fresh chopped garlic when hot. Add spinach and saute until spinach is just wilted. Season with salt and pepper. Chop up the sun-dried tomatoes and toss with the spinach. When the spinach has cooled, throw in the brie and the roasted garlic. You can easily pull the roasted garlic from the 'husk' by using a toothpick to pull it out. Mix together very well!
• Season with salt and pepper. You can also throw in a teaspoon or so of fresh rosemary at this point. Set aside. Take your steaks and cut a slit into the side of them, just as you would with stuffing pork chops. Carefully stuff the steaks with your roasted garlic stuffing. Throw those guys on the BBQ for about 3-4 minutes per side pending your guests preference. I serve these steaks over garlic mashers which I usually just throw in an extra bulb of garlic to roast when making the stuffing and mash it all up with some fresh potatoes, butter and cream. A little parsley to garnish.
• For the sauce, take 4 tablespoons of butter and melt in a saucepan over low heat. Add about 6 cloves of fresh chopped garlic, 1/4 cup of cream and 4 tablespoons of good quality balsamic vinegar. Throw in a sprig of fresh rosemary and reduce the sauce by about 1/3. Take out the rosemary. To plate, place lean against a heap of the garlic mashers and drizzle the sauce around the plate and over the potatoes. Garnish with fresh rosemary. It is excellent to have a nice fresh loaf of bread to serve with this. I also BBQ up some fresh local corn on the grill to accompany this meal. It is a fairly easy and gourmet meal to prepare. You can even make the stuffing the night before. Enjoy! And long live garlic!!!

GARLIC-STUFFED ROAST BEEF FOR PO'BOYS

Steps:

• Preheat the oven to 350 degrees F.
• Stuff half of the garlic into the roast. Sprinkle the roast with the salt and pepper. Put the remaining garlic in the bottom of a roasting pan. Set roast fat-side up on top of garlic and add water to the bottom of the pan.
• Bake, uncovered, until the roast reaches an internal temperature of 155 degrees F. Refrigerate the roast and liquid overnight.
• The next day, skim off any fat from the top of the liquid. Heat the liquid on the stove until it reaches the desired consistency for a gravy. Thinly slice the roast and add to the gravy. Adjust salt and pepper to taste. If you like, serve the beef in French bread with mayonnaise, lettuce, dill pickle slices and tomato slices.

SLOW COOKER BEEF ROAST WITH PORTABELLA MUSHROOMS

Steps:

• Mash garlic to a paste and rub evenly over entire roast.
• Place roast in a slow cooker, fat side up.
• Pour the rest of above ingredients in a bowl and blend well.
• Pour above mixture over roast.
• Cover and cook on low 7-10 Hours.
• If meat is not too lean it will add moisture to soup mixture as it cooks. When roast is finished, remove from slow cooker and pour the juices into a seperate container or measuring cup. Let the fat rise to top. Drain off fat and pour juices into a saucepan. For thicker "Gravy", simply Pour juices into large saucepan, mix 2-3 tablespoons of flour(Depending on how much liquid you have to work with) with 2-3 tablespoons of cold water until it has no lumps. Pour flour mixture into meat juices in saucepan and bring to a boil, (whisking constantly) reduce heat and whisk continuously until mixture thickens. About 1 minute. Remove from heat and serve as a gravy or transfer meat to a serving platter, slice meat thin and pour over beef before serving.

STUFFED BEEF ROAST WITH RED WINE SAUCE

Steps:

• saute onion in oil over medium-high heat, for 5 to 10 minutes, stirring often.
• Add bacon. Cook for about 5 minutes until bacon is crisp. Do not drain.
• Combine bread crumbs, parsley, horseradish, and pepper. Add the bacon and onions and mix well.
• Cut a deep pocket into the long side of the roast, almost all the way through.
• Spoon stuffing into pocket. Tie with butcher string at 1 inch intervals.
• Place on rack in roasting pan. Pour water into bottom of pan.
• Roast uncovered, in 350 oven for about 1 3/4 hours until meat thermometer reads 155 for medium, or until desired doneness.
• Let stand, tented with foil, for 15 minutes before cutting into 1/2 inch slices.
• Red Wine Sauce:.
• Drain all but 2 Tbs drippings from roasting pan. Put in sauce pan and wisk in flour until smooth.
• Heat and stir for 1 minute.
• Add broth, wine, horseradish, salt and pepper. Cook for about 10 minutes until boiling and thickened. Strain.
• Serve over slices of beef.

STUFFED GARLIC BEEF ROAST WITH TERIYAKI SAUCE

Steps:

• Place frozen roast in water with salt in refrigerator for up to 2 days. This brine is optional.
• Peel the garlic cloves, keeping them whole.
• Take defrosted roast and gouge a steak knife into the side about 1 " deep every 2- 3 inches, then twist to make a hole large enough for a clove of garlic. Push garlic into the holes, flip roast and repeat. Brush sauce over both sides pushing into any openings not completely filled with a garlic clove.
• Place roast into roasting pan or glass oven dish.
• Broil on low for 5-7 minutes about 5 inches from the heat.
• Turn oven to 235 degrees and place covered roast into oven.
• Bake till thermometer inserted in center reads 150 degrees.
• Remove from oven and slice. Place meat back into pan with all juices and sauce and bake for another 10-15 minutes at 400 degrees or until it is cooked to your preference.
• Enjoy! Tastes great with recipe # 53987 by BeckyF.