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Instructions. In a non-stick sauté pan, heat the butter over medium heat until melted. Whisk in the flour and cook for a couple of minutes until golden in color. Whisk in the beef broth and tomato juice until smooth. Cook, stirring often, until thickened. Stir in the beef and cook until warm.
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Directions. To prepare roast: Place on a roasting pan with fat side up. Cook uncovered for 20 minutes at 475 F. Reduce oven to 275 F and roast for an additional 30 minutes for medium rare or 50 minutes for medium well (ovens may vary). As a reference, your meat thermometer should read 130 F for medium rare, 140 F for medium and 150 F for medium.
MAD MEAT GENIUS MANHATTAN ROAST
The Manhattan Roast is cut from the same tender area as the New York strip. It weighs from 2.5-3 pounds. It is trimmed and tied with butcher twine to keep its 'artisan' cylinder shape. This also creates simple carving duties. Let me reel off some attributes of this roast given by SRF.
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Place the SRF Manhattan Roast on a sheet pan and pat dry with a paper towel. Season the roast with salt and pepper and allow to temper (sit and rest) for 1 hour at room temperature. (This will help the roast cook more evenly.) Preheat your grill or smoker to 250F. Cover the roast in a thin layer of dijon mustard, (to help the herbs stick).
MAD MEAT GENIUS MANHATTAN ROAST
Preheat the oven to 375°F. Heat a large cast iron skillet over medium heat. Add the grapeseed oil and place the roast, fat-side down in the skillet. Sear the roast on all sides, for 2-3 minutes per side until golden brown and caramelized. Remove the roast from the pan and place on a small rimmed baking sheet to cool slightly.
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Here's how to do it: Heat a large oven-safe skillet or Dutch oven over medium-high heat on the stovetop. Add a tablespoon of oil to the skillet and sear the roast on all sides until nicely browned. This will help to seal in the juices and create a beautiful crust. Once the roast is seared, transfer the skillet or Dutch oven to the preheated oven.
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1 cup of red wine; 1/4 cup of soy sauce; 2 tablespoons of Worcestershire sauce; 4 cloves of garlic, minced; 1 tablespoon of Dijon mustard; 1 tablespoon of dried rosemary
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Layout a slice of bread onto a plate. Load the bread with the roast beef. I like to cover the beef with a little gravy. Now top with another slice of bread. Cut either in half down the middle or diagonally, whichever you prefer. Spread apart and add mashed potatoes between the cut sandwich and then cover with gravy.
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Sprinkle the rub on all sides of the strip roast. Smoke the strip roast. Place the roast directly on the grill grates, close the lid, and smoke for approximately 5 hours, or until the internal temperature of the roast reaches 130 degrees F. Tent and rest.
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Instructions. Cut meat into large chunks, place the chuck roast pieces into a 4 quart slow cooker. Sprinkle the onion soup mix and brown gravy mix over the roast. Pour the red wine vinegar over the top. Cover and cook on low for 6 to 8 hours or on high for 4 hours until it is tender enough to shred with two forks.
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Directions. Heat oven to 475 F. Place roast fat side up (with netting intact) in heavy stainless steel or other thick metal pan at least 2 inches deep. Cook uncovered for exactly 20 minutes. Reduce oven temperature to 275 F and roast for an additional 30 minutes for medium rare or 60 minutes for medium well (ovens vary).
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Directions. Heat oven to 475 degrees. Place roast fat side up (with netting intact) in heavy stainless steel or other thick metal pan at least 2 inches deep. Cook uncovered for exactly 20 minutes. Reduce oven temperature to 275 F and roast for an additional 30 minutes for medium rare or 60 minutes for medium well (ovens vary).
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Step 3. Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into.
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Preheat your oven to 450 degrees. In a small bowl, combine the butter, thyme, rosemary, garlic, salt and pepper until smooth. Gently pat the roast dry with a paper towel and then set onto a baking sheet lined with a wire rack. Generously rub and evenly coat with the prepared garlic herb butter.
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Place them into a large pot and cover them with water. Cook at a rolling boil until a knife can insert into the potatoes easily. Remove from heat and drain the water. To mash the potatoes, add milk, butter, cream cheese, garlic powder, parsley, garlic salt, as well as salt, and pepper to taste.
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Heat oven to 400 degrees. Step 3. In a large pot of well-salted boiling water, cook potatoes until just done, about 15 minutes. Remove with a spider or slotted spoon and place in an earthenware baking dish. In the same water, simmer parsnips until just done, about 8 minutes.
