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-> Recipe Collection
ChasdeiHashem1
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 Tue, Oct 01 2024, 3:24 am
Hi! Be”H I’m making a minute roast , I wanted a savory, not sweet recipe… I found 2 roast recipes, I was wondering if anyone can help me. One is from between carpools, calls for wine and duck sauce. I don’t have the right wine on hand and want to omit the duck sauce because the crowd im making for won’t appreciate the sweet taste. So I wanted to know if making it with the rest of the ingredients, which are chicken stock (I’d use the box type ) onion, garlic, onion soup mix salt and pepper would be enough?
The other recipe id use is pretty similar just calls for oil, not chicken soup stock . I don’t have amounts for either recipe based on the size of my roast which is about 2.5 lb.
Also, What temp and time would I cook on I order to not dry out? Thank you for your guidance !!! A k’sivah v’chasima tovah and gut g’benched yor
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ChasdeiHashem1
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Tue, Oct 01 2024, 3:46 am
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Can I cook at 225? And for how long? Also, if freezing, is it better to slice before or after?
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UQT
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Tue, Oct 01 2024, 4:02 am
Minute roast
2 onions
1 Cup ketchup
3/4 c brown sugar
8 tbsp onion soup mix
8 cloves garlic
Slice onion place in pan. Mix rest of ingredients , pour over. Cover. 350 for 3 hours
Leave in fridge overnight, slice then freeze in sauce.
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amother
Gladiolus
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Tue, Oct 01 2024, 4:38 am
| ChasdeiHashem1 wrote: | | Can I cook at 225? And for how long? Also, if freezing, is it better to slice before or after? |
Yes 8 hours. Chill it for another 8 hours. Then slice and freeze.
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ChasdeiHashem1
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Tue, Oct 01 2024, 5:06 am
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8 hrs for a little less than 2.5 lbs?
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amother
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Tue, Oct 01 2024, 5:16 am
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I just did basically that OP and it came out really good-I did add a bed of onions and garlic underneath and also whatever spices I had on hand, including some interesting ones like a drop of ginger and nutmeg.
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amother
Pink
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Tue, Oct 01 2024, 5:46 am
| amother Snowflake wrote: | | I just did basically that OP and it came out really good-I did add a bed of onions and garlic underneath and also whatever spices I had on hand, including some interesting ones like a drop of ginger and nutmeg. |
Which one?
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ChasdeiHashem1
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Tue, Oct 01 2024, 2:28 pm
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Still not sure of timing for about 2 lb roast on 225 . Don’t want to overdo it
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ra_mom
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Tue, Oct 01 2024, 3:17 pm
| ChasdeiHashem1 wrote: | | Still not sure of timing for about 2 lb roast on 225 . Don’t want to overdo it |
So check it after 5 1/2 hours. Worse comes to worse you'll put it back in to continue cooking. Good luck and enjoy your meat!
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amother
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Tue, Oct 01 2024, 4:10 pm
The one she said, without the duck sauce. Just a bed of onions and garlic, whatever spices I had, chicken stock and dry red wine.
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