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Ingredients included in this recipe are pot roast (chuck or butt), yellow onions, (2 cut inch chunks; 1 sliced) (medium), whole baby carrots (small bag), potatoes (medium), sliced ...

This Top Round Beef Roast recipe will surely be a family favorite. Visit RecipeTips.com for free recipes from our beef recipe collections, such as ground beef recipes and corned beef recipes,

Visit our site for easy slow cooker beef roast recipes. These slow cooking meat recipes are perfect for families with busy schedules.

For those occasions when you want to prepare a special dinner, try this delicious Rib Eye Roast recipe. Visit RecipeTips.com for more beef recipes and ham recipes for those special occasions.

When rubbed with the tasty blend of seasonings and basted with the tangy sauce in this recipe, a tri-tip roast becomes a flavorful treat that will be be among your favorite grilled beef recipes.

This simple grilled beef roast recipe can be enjoyed as the main entree for your meal or use it to make an assortment of different sandwiches and wraps. It is perfect for a backyard barbecue on Memorial Day, Father's Day, or the 4th of July.

A fantastic way to prepare a pork roast for moist and awesome tasting meat. This pork roast is easy to prepare with just a few ingredients. The juices produced from slow cooking the roast also produce delicious gravy.

Ingredients included in this recipe are lean whole pork loin, trimmed, Frank Davis Pork Seasoning, kosher salt, black pepper, sweet paprika, margarine, softened, onions, halved, ...

Cook once and eat twice- serve half of this savory pork roast with steamed mixed baby vegetables and a wild rice pilaf.

This recipe is an excellent source of protein, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

Elegant rib roast to serve your guests that doesn't take much effort from you. Timing is everything on this though. Start this process 4 1/2 hours before serving time.

A marinated roast beef that is grilled to perfection. This is an easy way to prepare a roast for dinner any night of the week. The simple marinate allows the true flavor of the beef roast to come through.

Ingredients included in this recipe are standing rib roast, Salt, to taste, Pepper, to taste.

Ingredients included in this recipe are boneless chuck pot roast or arm roast 3 lbs), salt and pepper, olive oil, chopped mushrooms (shiitake preferable), onion, diced, carrot, ...

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

For a change of pace, try this grilled pork roast recipe in which the meat is soaked in a brining solution prior to grilling. The brining process produces ultra-tender and flavorful meat.

Ranch dressing mix and onion soup mix create a tasty gravy for this tender pot roast.

A simple slow cooker recipe that produces tender roast beef that is loaded with flavor. You will love the added bonus of the extra flavorful vegetables that are cooked along with the beef roast.

Ingredients included in this recipe are eye of round roast (4 1/2 lb ), Chinese sweet-hot mustard (4 ounce jar), olive oil, garlic, minced, lite soy sauce, Worcestershire sauce, ...

Under $2.50 per serving. Savory aromas entice you as this easy meal-in-one gently simmers in the slow cooker. Choose a boneless chuck roast for the richest taste or a rump roast if you prefer lower fat.

Construction | Handles | Blade Material | Cutting Edges | Knife VarietiesChoosing the Right Knife | Maintaining and Storing | Sharpening To choose a knife that is of good quality and best fits your needs, you need a basic knowledge of the various parts and construction of a knife.

Beef is the name given to meat obtained from the carcasses of cattle. Each primary beef cut is known as a primal cut, which are groups of muscles from the same area of the beef carcass. The beef primal cuts include the chuck, rib, short loin, round, brisket, plate, and flank.

Pot Roasts Cuts from the chuck are among the most popular cuts for pot-roasting (braising). They have plenty of connective tissues that melt when the meat is pot-roasted making it tender and flavorful.

Knife Blades | Knife Construction | Knife Handles | Types of Knives Maintaining and Storing Knives | Tools for Sharpening Knives There are hundreds of different types of knives.

The proper beef roast cook times and the correct beef cooking oven temperatures are extremely important. The optimum flavor and tenderness of various beef roasts can be consistently achieved when care is taken to follow the recommended time and temperature guidelines for cooking beef roasts.

Pork Roasts Generally a larger cut that is used to serve several people. Roasts can range in size from as small as 2 lbs. up to 20 lbs. or more. They are available from almost all the primal cuts and vary in tenderness and leanness, depending on the cut they are taken from.

Types of Lamb | Shoulder | Breast and ForeshankRib | Loin/Flank | Leg | Variety Meats | Special-Order Cuts Lamb, the meat from the carcass of a young sheep, is a lean red meat with a mild, but distinctive flavor.

Oven Roasts A cut of lamb suitable for oven roasting is usually a minimum of 2 inches thick. If not overcooked, the dry heat of oven roasting enhances the flavor and tenderness of the lamb.

SteaksSteaks are among the most popular fresh beef cuts. The best steaks, in terms of tenderness, are from the loin and include the Filet mignon, Porterhouse, T-bone, and top loin strip.

Tying a Rib Roast | Tying a Tenderloin | Tying a Top Blade Chuck Roast   Tying various cuts of beef is a good way to hold the shape of a roast, to keep the cut of beef in a compact form, and to make sure that the meat will be cooked evenly.

Tips on Selecting Cuts | Terms | Description of Cuts | Inspection and GradingRead the Label | Look and Feel | Quantity to Buy | Purchasing in Quantity When shopping for pork there are several things that you need to consider so that you will be assured of purchasing the correct quantity, quality and type of pork to satisfy your needs.

Pork is the meat from the carcass of a pig. The carcass is generally split into two sides of pork, each consisting of four primal cuts. Each primal consists of subprimal cuts that are divided into several specific market ready cuts.

The proper beef cooking times and the correct beef cooking temperatures are extremely important. The optimum flavor and tenderness of various cuts of beef can be consistently achieved when care is taken to follow the recommended time and temperature guidelines for cooking beef.

Beef cuts should be selected according to the planned method of cooking. For example, if beef is to be cooked on a grill, a tougher cut from the round or plate should not be purchased, unless the intention is to tenderize the meat before cooking it.

Pork Steaks Steaks are individual cuts that are generally sliced from cuts that are used as roasts. They are most often sliced from roasts such as blade Boston roast, center loin roast, sirloin roast, and the fresh ham roast.

Braising is a process of slow cooking tougher cuts of meat in liquid in order to add flavor and to moisten and tenderize the meat. This technique is also known as pot-roasting.

Grilling is a cooking method that uses a dry heat that quickly cooks the surface and then slowly moves to the middle of the meat. When grilled properly, the meat will have a crisp flavorful outside coating with a moist center. Grilling infuses the pork with a smoky flavor from the meat juices that drip during the grilling process.

Use the charts below to help determine how much to buy of the foods listed below when preparing a meal or a recipe for a specific number of people. Pasta Buying Guide | Rice Buying Guide | Egg Buying Guide | Meat Buying Guides Pasta Buying Guide The quantities in the chart below are approximates only.

Pork cooking times and temperatures are extremely important when cooking pork. The optimum flavor and tenderness of various cuts of pork can be consistently achieved when care is taken to follow the recommended pork cooking time and temperature guidelines.

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A beef roast cut from above the shoulder blade in the chuck primal. This cut has good marbling and flavor, but can be tough if improperly cooked.

A beefsteak cut from the boneless top blade roast in the top blade section of the chuck primal. The top blade steak is basically a smaller cut from the top blade roast and is also known as the "Flatiron" steak.

A tender, flavorful, and expensive cut of beef taken from the rib section. A full rib roast (ribs 6 through 12) is quite large so it is often cut into two separate roasts known as the first cut rib roast and the second cut rib roast.

A beef roast, cut from the rib section, with the ribs left attached to the meat. The standing rib roast may be purchased as a full rib roast, which is ribs 6 through 12, but more often it is split and sold as two different roasts.

A crosscut beef roast from the shoulder blade portion of the chuck primal. It gets its name from the crosscut of bone within the roast that is shaped like a "7".

A reference that can apply to several different cuts of pork used for roasting, referred to as: the loin roast, shoulder roast, butt roast, blade loin roast, pork tenderloin, sirloin roast, crown roast or rolled ham roast.

Also called picnic roast, the pork arm roast is a fresh cut that comes from the shoulder primal. Containing more fat than the blade Boston roast, a well trimmed arm roast provides a very rich flavor when roasted.

A beef roast cut from the top loin muscle, which is the largest muscle of the short loin. The top loin roast is lean, very tender, and quite expensive.

A knife with an 8 to 15 inch blade used for carving large roasts, poultry, and filleting large fish....

The beef round tip roast is next to the sirloin tri-tip, so it is not quite as tough as other round roasts.

The mock tender is often sold as a roast and is a cone shaped muscle next to the top blade in the beef chuck primal.

The arm roast, which is cut from the beef chuck primal, is one of the most popular pot roasts. It is also known by the following names: arm pot roast, arm chuck roast, and round bone pot roast.

A cut of beef, also known as a Flat Iron roast or shoulder top blade steak, that is taken from the shoulder clod just above the shoulder blade.

The rib-eye roast refers to a beef rib roast that has had the 6th through the 12th rib bones removed leaving just the rib-eye muscle.

A beef roast that is basically the same cut as the standing rib roast only the meat is detached from the bones, rolled and tied.

A whole rib roast, or "rack of lamb" has seven or eight ribs. It is very tender and flavorful, but it is also one of the most expensive cuts of lamb.

A beef roast cut from the round primal, above the back end of the hipbone. A rump roast that contains the bone is known as a standing rump roast.

The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the remainder of the sirloin and the round and flank primals.

A beef roast cut from the top round muscle, which is the inside muscle of the upper portion of the rear leg.

The beef bottom round is the outside muscle of the upper leg. The bottom round roast can be used as an oven roast if it is of the best quality, but it can become very tough and chewy if it is roasted too long.