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Showing: All American Roast Beef - Bohemian Pork Roast

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All American Roast Beef

Submitted by: RCP80

This is your basic everyday eye round roast beef. Simply cooked to perfection. Serve it to family or company. The secret is in the time cooked. 20 minutes per pound at 375 degrees.

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Apple and Onion Beef Pot Roast

Submitted by: Rachel Koistinen

Rely on your slow cooker to help prepare this moist pot roast. I thicken the juices to make a pleasing apple gravy that's wonderful over the beef slices and onions. --Rachel Koistinen of Hayti, South Dakota

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Apple and Spice Pork Roast

Submitted by: National Pork Board

A dish that invokes Sunday dinner in late fall, this roast uses applesauce as part of the glaze and sauce. Serve with buttered Brussels sprouts, mashed potatoes and Fall Apple Slaw (side dish category).

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Apple Flavored Pot Roast

Submitted by: Christine G.

This is a great recipe for a slightly sweet, tender pot roast made with apple cider and onion soup mix.

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Apple Walnut Stuffed Pork Roast

Submitted by: Chris Hatin

A lightly sweet, irresistible stuffing is cooked inside a delicious rolled pork roast. Easy and impressive!

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Apricot Glazed Pork Roast

Provided by: Campbell's Kitchen

Pork roast slow-cooks to tenderness under a tangy glaze of apricot preserves, mustard, onion and Campbell's® Condensed Chicken Broth.

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Apricot Marinated Eye of Round Roast

Submitted by: Marylynn Roe

Old-fashioned pot roast with a sweet and sour tang. Start this a day in advance and let it marinate overnight to develop maximum flavor and to tenderize the meat.

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Autumn Pot Roast

Submitted by: Shirley Kidd

Fork-tender and hearty, this pot roast is an old-fashioned stick-to-your-ribs main dish, assures field editor Shirley Kidd of New London, Minnesota.

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Autumn Pot Roast II

Submitted by: thisgurlluvs2cook

This tender roast is perfect for a weekend night dinner. After a few minutes of preparation, the roast is set on the back of the stove to simmer, filling the house with the scents of allspice and peppercorns.

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Awesome Red Wine Pot Roast

Submitted by: KarenCooks

Basil, marjoram, thyme, and red wine flavor this tender pot roast.

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Awesome Roast Beef

Submitted by: ELLICAY

This rump roast in mushroom soup and beef broth is tender and very moist. It's made in the slow cooker, and is very easy to make. Raw vegetables, such as carrots and potatoes, may be added at the start of the cooking time, if desired. My whole family loves this recipe. The leftovers also make great roast beef sandwiches.

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Awesome Slow Cooker Pot Roast

Submitted by: Brenda Arnold

This simple pot roast makes its own gravy in the slow cooker.

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Bacon Mustard Pork Roast with Stuffed Mushroom Caps

Submitted by: winds_jenn

Enhance the flavor of roasted boneless pork sirloin with a savory mustard-bacon wrapped crust and mushroom caps stuffed with a tasty bacon-onion-chopped mushroom-mustard filling. Oven-roasting them together makes it easy.

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Bavarian Pot Roast

Submitted by: Patricia Gasmund

'I grew up eating pot roast but disliked it until I go this recipe at a church social and changed a few ingredients,' shares Patricia Gasmund of Rockford, Illinois. 'My 7-year-old especially enjoys the seasoned 'apple gravy'.'

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BBQ Chuck Roast

Submitted by: Sue

A barbecued chuck roast, marinated in a tangy sauce featuring beer, ginger, and teriyaki and barbeque sauces, and cooked on a spit.

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Beef Pot Roast

Submitted by: Teresa

This is the best and easiest recipe for pot roast I have ever tried. It is best to make it a day ahead. Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish.

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Beef Sirloin Tip Roast

Submitted by: Mrs. Burgess Marshbanks

This meaty main course, served with a mouth-watering mushroom gravy, is a snap to assemble and pop in the oven. 'It is my husband's favorite,' says Mrs. Burgess Marshbanks from her home in Buies Creek, North Carolina.

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Berry Barbecued Pork Roast

Submitted by: Doris Heath

Moist and tender, this elegant pork roast topped with a thick ruby-red cranberry barbecue sauce is sure to please dinner guests! Doris Heath of Franklin, North Carolina sent the recipe.

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