Crock
Pot London Broil
Prep:
15 minutes
Cook:
10 hours
Servings:
family
Ingredients:2.25
lb. London Broil; Salt and pepper; 1 clove garlic, sliced;
2 medium onions, sliced; 2 bay leaves; 1 whole clove (optional);
1 cup water; 2 tablespoons soy sauce
Rub
London Broil with salt and pepper. Make small slits in roast
and insert slices of garlic. Put 1 sliced onion in bottom
of crock-pot. Place roast on top of onion and add other
ingredients. Cover and cook on low for about 10 hours. To
make a thicker gravy remove roast from pot. Blend 2 tablespoons
cornstarch with 2 tablespoons of cold water to form a smooth
paste. Set on high and pour in paste. Stir well and let
come to a boil (about 15 minutes) until thickened.
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Blackened
London Broil with Red Onion Marmalade
Prep
& Cook:
Servings:
Ingredients:
3 large Red onions, peeled and sliced 1/8-inch thick; 1/2
cup suga;r 1/3 cup balsamic or red wine vinegar; 1/2 teaspoon
crushed red pepper flakes; Juice of 1 lemon; Salt and ground
black pepper, to taste; (1) 1 1/2-pound London broil; 2
teaspoons Cajun seasoning.
Saute
the sliced onions and sugar in a large skillet over high
heat, stirring occasionally, for about 10 minutes, until
the juices from the onions have evaporated. Reduce heat
to medium and cook, stirring constantly, until the onions
are golden brown. Add the vinegar, crushed red pepper flakes,
lemon juice and salt and pepper to taste and set aside until
ready to serve. Meanwhile, preheat your grill or broiler.
Rub the steak with the seasonings and grill over medium-high
heat for 5 to 7 minutes per side. Or, broil in the oven
6 inches from the heat about the same amount of time.
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Bottom
Round Crock Pot Roast
Prep:
15 minutes approx.
Cook:
approximately 10 hours
Servings:
family
Ingredients:
3 pound bottom round roast; Salt and pepper; 1 clove garlic,
sliced; 2 medium onions, sliced; 2 bay leaves; 1 whole clove
(optional); 1 cup water; 2 tablespoons soy sauce.
Rub
roast with salt and pepper. Make small slits in roast and
insert slices of garlic. Put 1 sliced onion in bottom of
crock-pot. Place roast on top of onion and add other ingredients.
Cover and cook on low for about 10 hours.To make a thicker
gravy remove roast from pot. Blend 2 tablespoons cornstarch
with 2 tablespoons of cold water to form a smooth paste.
Set on high and pour in paste. Stir well and let come to
a boil (about 15 minutes) until thickened.
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Bottom
Round Roast With Cranberries
Prep:
Cook:
Servings:
Ingredients:
1 tablespoon butter or extra virgin olive oil; 1/2 cup sugar;
3 pound piece of bottom round; Salt and freshly ground black
pepper; 1/2 cup sherry vinegar or good wine vinegar; 12
ounces fresh or frozen cranberries; 1 orange; Cayenne.
Put
the butter in a casserole or a skillet and turn the heat
to medium-high. Put the sugar on a plate and dredge the
meat in it until all the surfaces are coated. Reserve the
remaining sugar. When the butter foam subsides, brown the
meat on all sides--this will take about 15 minutes--seasoning
it with salt and pepper as it browns. When the meat is nicely
browned, add the vinegar and cook for a minute, stirring.
Add the cranberries and remaining sugar and stir. Strip
the zest from the orange (you can do it in broad strips,
with a small knife or vegetable peeler) and add it to the
skillet. Juice the orange and add the juice also, along
with a pinch of cayenne. Turn the heat to low and cover;
the mixture should bubble but not furiously. Cook, turning
the meat and stirring about every 30 minutes, for 2 hours
or longer, or until the meat is tender. When the meat is
done, taste and adjust the seasoning if necessary. Turn
off the heat and let the roast rest for a few minutes, then
carve and serve, with the sauce. With Minimal effort: Faster
Bottom Round Roast with Cranberries: Substitute a 2- to
3-pound piece of tenderloin (filet mignon) for the chuck
or brisket and reduce the cooking time to about 1 hour,
or until the internal temperature is 125 to 130 degrees
(medium-rare); you can cook it longer than that if you like.
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