i was handed a 3.5 lb top round roast and since it's summer, i have no
clue what to do with it. i know i can always put it in the oven but i
would rather not heat up my house.

Any ideas? websites?

always a lurker and tia,
late apryl

"lateapryl" > wrote in message
oups.com...
>i was handed a 3.5 lb top round roast and since it's summer, i have no
> clue what to do with it. i know i can always put it in the oven but i
> would rather not heat up my house.
>
> Any ideas? websites?
>
> always a lurker and tia,
> late apryl

Make jerky

Dimitri

and this is why i usually lurk, rather than post.

"lateapryl" > wrote in message
ups.com...
> and this is why i usually lurk, rather than post.

I guess you didn't like the answer - FYI I make jerky all the time and use top
round. Unless you like your beef rare top round will usually turn into shoe
leather and needs to be tenderized or marinated. But if as you say you lurk
here you already know that.

Go pound sand.

Dimitri

lateapryl wrote:
> i was handed a 3.5 lb top round roast and since it's summer, i have no
> clue what to do with it. i know i can always put it in the oven but i
> would rather not heat up my house.
>
> Any ideas? websites?
>
> always a lurker and tia,
> late apryl

I think you could make a Swiss-steak type roast (or stew) using the
crockpot, which won't heat up your kitchen and should tenderize it a
little. I'd probably slice it up (raw), tenderize it with the meat
pounder, and then do Swiss steak. I LOVE Swiss steak in the crockpot -
think I'll get some for tomorrow. Here's my recipe:

Swiss Steak, Crockpot Style Nancy Dooley

2 pounds top round steak
1 1/2 C. flour
1 tsp. dry mustard
1/2 tsp. ground oregano
1 tsp. salt
1/2 tsp. black pepper
3 T. oil
1 28-oz. can diced tomatoes with juice, divided into thirds
1 14-oz. beef broth
1 large onion, sliced and separated into rings

Cut the meat into small portion sizes (meat pieces will expand during
tenderizing). Mix flour with seasonings, and using a heavy pointed
meat mallet, pound it into the meat pieces, making sure each piece is
throughly tenderized and evenly coated with flour on both sides. Heat
oil in large heavy skillet. Brown each piece of meat quickly, turning
once, and not crowding the skillet. When each piece is done, remove
from skillet and plate until all pieces are done. Pour beef broth
into the crockpot, and put one third of the onion rings on the bottom.
Put one third of the meat pieces in next, and then 1/3 of the tomatoes
with juice. Continue layering, ending with tomatoes.

Cook in crockpot on "low" setting, 6 to 8 hours. This will serve
4-6 persons.

N.

Thanks for the crockpot idea!

"lateapryl" > wrote in message
oups.com...
> Thanks for the crockpot idea!
>

I cook top round in the crockpot, too -- for sandwiches. I chop up an
onion really fine and put it into the bottom of the crock, salt and
pepper the roast, and add it to the crock. Cover and cook on low about
5 hours, til meat is rare-medium rare. Remove meat, let cool. Season
juices to taste (w/ salt, pepper, or a bit of beef soup base). Slice
the cold meat thinly, warm up the juices. Add slices of meat to juices
to warm through gently. Serve on your favorite sandwich roll -- if it's
a nice crusty roll, spoon some of the juices onto the roll.

I've also cooked the meat much longer, and while it wasn't pink inside,
it definitely wasn't shoe leather. My Grandma used to make it that way.

Chris

said:

> Swiss Steak, Crockpot Style Nancy Dooley

<snip recipe>

Crash will be needing directions to your house so he can come and give you
a big ol' smootch.

Carol, who'll probably make this next week sometime

--
Coming at you live, from beautiful Lake Woebegon

* Exported from MasterCook *

Italian Beef Sandwiches

Recipe By amsel in dis Dress
Serving Size : 12 Preparation Time :0:00
Categories : beef crockpot
sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
5 pounds round roast, trimmed
1 1/2 cups water
7 cloves garlic -- crushed
1 tablespoon salt
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons red pepper flakes
1/2 teaspoon garlic powder

Heat olive oil in skillet; brown the roast on all sides. Place roast in
large crockpot. Combine water and remaining ingredients; stir well. Pour
over roast; cook on HIGH for 5 hours or until tender.

Remove roast from crockpot, cover, and refrigerate. Strain broth into a
storage container and refrigerate until ready to use.

Slice chilled meat very thinly and place into crockpot or large saucepan.
Pour strained broth over meat, and cook gently until heated through.

Serve meat slices, piled high on crusty rolls, with heated broth for
dipping.

Optional: Provolone cheese; giardiniera or peperoncini.


- - - - - - - - - - - - - - - - - - -

Dimitri wrote:
> "lateapryl" > wrote in message
> ups.com...
> > and this is why i usually lurk, rather than post.
>
> I guess you didn't like the answer - FYI I make jerky all the time and use top
> round. Unless you like your beef rare top round will usually turn into shoe
> leather and needs to be tenderized or marinated. But if as you say you lurk
> here you already know that.
>
> Go pound sand.

Can always grind his meat.

Ground top round makes pretty good burgers... a 3 1/3lb roast yields 8
zoftig burgers, or one generous meat loaf, or 4 qts of chili, or a
couple dozen meatballs. In summer I'd definitely opt for grilling
burgers.

Sheldon

"Damsel" > wrote in message
...
> * Exported from MasterCook *
>
> Italian Beef Sandwiches
>
> Recipe By amsel in dis Dress
> Serving Size : 12 Preparation Time :0:00
> Categories : beef crockpot
> sandwiches
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 tablespoon olive oil
> 5 pounds round roast, trimmed
> 1 1/2 cups water
> 7 cloves garlic -- crushed
> 1 tablespoon salt
> 1 tablespoon dried oregano
> 1 tablespoon dried basil
> 2 teaspoons red pepper flakes
> 1/2 teaspoon garlic powder
>
> Heat olive oil in skillet; brown the roast on all sides. Place roast in
> large crockpot. Combine water and remaining ingredients; stir well.
> Pour
> over roast; cook on HIGH for 5 hours or until tender.
>
> Remove roast from crockpot, cover, and refrigerate. Strain broth into a
> storage container and refrigerate until ready to use.
>
> Slice chilled meat very thinly and place into crockpot or large saucepan.
> Pour strained broth over meat, and cook gently until heated through.
>
> Serve meat slices, piled high on crusty rolls, with heated broth for
> dipping.
>
> Optional: Provolone cheese; giardiniera or peperoncini.
>
>
>



You posted this awhile back and it is wonderful. I have made it twice. Thank
you! - - - - - - - - - - - - - - - - - - -

Chris wrote:
> "lateapryl" > wrote in message
> oups.com...
> > Thanks for the crockpot idea!
> >
>
> I cook top round in the crockpot, too -- for sandwiches. I chop up an
> onion really fine and put it into the bottom of the crock, salt and
> pepper the roast, and add it to the crock. Cover and cook on low about
> 5 hours, til meat is rare-medium rare. Remove meat, let cool. Season
> juices to taste (w/ salt, pepper, or a bit of beef soup base). Slice
> the cold meat thinly, warm up the juices. Add slices of meat to juices
> to warm through gently. Serve on your favorite sandwich roll -- if it's
> a nice crusty roll, spoon some of the juices onto the roll.
>
> I've also cooked the meat much longer, and while it wasn't pink inside,
> it definitely wasn't shoe leather. My Grandma used to make it that way.
>
> Chris

I usually buy deli roast beef for French Dip Sandwiches, but I'll give
this a try - I use "Johnny's French Dip [something]" for the base of
the "jus," tweaking it with a packet of French's Aus Jus powder and
some "Better than Beef" boullion paste.

N.

Damsel wrote:
> said:
>
> > Swiss Steak, Crockpot Style Nancy Dooley
>
> <snip recipe>
>
> Crash will be needing directions to your house so he can come and give you
> a big ol' smootch.
>
> Carol, who'll probably make this next week sometime
>
> --
> Coming at you live, from beautiful Lake Woebegon

Smooches always welcome ;-) - let me know how it works for you. I tell
ya, when I get done tenderizing with my trusty meat mallet, and this
comes out of the crockpot, it is super-moist and fork tender. I like
it with mashed potatoes which I top with sauce (tomatoes, onions and
all) from the crockpot. Yum.

N.

Or you can pour french onion soup over the beef after browning and placing
in crock.
Jackie
"Damsel" > wrote in message
...
> * Exported from MasterCook *
>
> Italian Beef Sandwiches
>
> Recipe By amsel in dis Dress
> Serving Size : 12 Preparation Time :0:00
> Categories : beef crockpot
> sandwiches
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 tablespoon olive oil
> 5 pounds round roast, trimmed
> 1 1/2 cups water
> 7 cloves garlic -- crushed
> 1 tablespoon salt
> 1 tablespoon dried oregano
> 1 tablespoon dried basil
> 2 teaspoons red pepper flakes
> 1/2 teaspoon garlic powder
>
> Heat olive oil in skillet; brown the roast on all sides. Place roast in
> large crockpot. Combine water and remaining ingredients; stir well.
Pour
> over roast; cook on HIGH for 5 hours or until tender.
>
> Remove roast from crockpot, cover, and refrigerate. Strain broth into a
> storage container and refrigerate until ready to use.
>
> Slice chilled meat very thinly and place into crockpot or large saucepan.
> Pour strained broth over meat, and cook gently until heated through.
>
> Serve meat slices, piled high on crusty rolls, with heated broth for
> dipping.
>
> Optional: Provolone cheese; giardiniera or peperoncini.
>
>
> - - - - - - - - - - - - - - - - - - -

"Phyllis Stone" > said:

> "Damsel" > wrote in message
> ...
> >
> > Italian Beef Sandwiches
>
> You posted this awhile back and it is wonderful. I have made it twice. Thank
> you!

Oh, you're so welcome! We love it, too. Not sure why I don't think to
make it more often. Especially since we found a very nice, antique meat
slicer at a thrift shop a year or so ago. It'll make very short work of
slicing the roast for sandwiches. Okay, now I'm hungry. LOL!

Carol

--
Coming at you live, from beautiful Lake Woebegon

> wrote in message
oups.com...
>
>
> Damsel wrote:
>> said:
>>
>> > Swiss Steak, Crockpot Style Nancy Dooley
>>
>> <snip recipe>
>>
>> Crash will be needing directions to your house so he can come and give
>> you
>> a big ol' smootch.
>>
>> Carol, who'll probably make this next week sometime
>>
>> --
>> Coming at you live, from beautiful Lake Woebegon
>
> Smooches always welcome ;-) - let me know how it works for you. I tell
> ya, when I get done tenderizing with my trusty meat mallet, and this
> comes out of the crockpot, it is super-moist and fork tender. I like
> it with mashed potatoes which I top with sauce (tomatoes, onions and
> all) from the crockpot. Yum.
>
> N.
>

Could you substitute cubed steak to eliminate the pounding with the pointed
mallet?

Just wondering...

Paul in NH

Paul O'Neill wrote:
> > wrote in message
> oups.com...
> >
> >
> > Damsel wrote:
> >> said:
> >>
> >> > Swiss Steak, Crockpot Style Nancy Dooley
> >>
> >> <snip recipe>
> >>
> >> Crash will be needing directions to your house so he can come and give
> >> you
> >> a big ol' smootch.
> >>
> >> Carol, who'll probably make this next week sometime
> >>
> >> --
> >> Coming at you live, from beautiful Lake Woebegon
> >
> > Smooches always welcome ;-) - let me know how it works for you. I tell
> > ya, when I get done tenderizing with my trusty meat mallet, and this
> > comes out of the crockpot, it is super-moist and fork tender. I like
> > it with mashed potatoes which I top with sauce (tomatoes, onions and
> > all) from the crockpot. Yum.
> >
> > N.
> >
>
> Could you substitute cubed steak to eliminate the pounding with the pointed
> mallet?
>
> Just wondering...
>
> Paul in NH

I suppose so - but I've never done it - I like pounding stuff. LOL.

N.

wrote:

> I suppose so - but I've never done it - I like pounding stuff. LOL.
>
> N.
>

Mountie Meat?
Goomba (feeling very, very naughty today, lol)

Goomba38 wrote:
> wrote:
>
> > I suppose so - but I've never done it - I like pounding stuff. LOL.
> >
> > N.
> >
>
> Mountie Meat?
> Goomba (feeling very, very naughty today, lol)

That, too - although I'm having to just imagine it since I've never had
a real Mountie nearby. ;-)

N.

Paul O'Neill wrote:
> > wrote in message
> oups.com...
> >
> >
> > Damsel wrote:
> >> said:
> >>
> >> > Swiss Steak, Crockpot Style Nancy Dooley
> >>
> >> <snip recipe>
> >>
> >> Crash will be needing directions to your house so he can come and give
> >> you
> >> a big ol' smootch.
> >>
> >> Carol, who'll probably make this next week sometime
> >>
> >> --
> >> Coming at you live, from beautiful Lake Woebegon
> >
> > Smooches always welcome ;-) - let me know how it works for you. I tell
> > ya, when I get done tenderizing with my trusty meat mallet, and this
> > comes out of the crockpot, it is super-moist and fork tender. I like
> > it with mashed potatoes which I top with sauce (tomatoes, onions and
> > all) from the crockpot. Yum.
> >
> > N.
> >
>
> Could you substitute cubed steak to eliminate the pounding with the pointed
> mallet?
>
> Just wondering...

I thought about this again when I was at the supermarket, and instead
of cube steak, I'd go for the already-tenderized round steak (both top
& bottom round in one slab) instead - I think the flavor would be
better.

N.