Whats your favourite ROAST meal?

Question

You know with roast spuds, veg and gravy pick out of;

chicken, beef, lamb, pork, turkey, duck or nutroast or whatever else you can do.

Answer 1

Beef roast, any kind, in a crock pot, with baby carrots, potatoes, cream of mushroom and french onion soups. Toss it in the crock pot in the morning, have a meal when you get home.

If you can, put the potatoes in about 2 or 3 hours before you want to eat, or else they get mushy.

Answer 2

Has to be Roast Leg of Lamb.
I grew up on Sunday night roasts with my English parents but since most family dinners are with in-laws & they don't care for it, I don't get it very often. It's not overly popular with native born Canadians (boy are they missing out) and it's a shame to cook for just 3 of us.

Mint Sauce, Garlic Mashed potatoes , steamed asparagus & homemade hollandaise sauce.
I also make akiler redwine gravy with roast lamb.

2nd fave Roast Prime rib (black angus ) roast spuds, Yorkshire pudding, gravy & Maple Glazed carrots.
Third Roast Turkey, Giblet gravy, Cranberry chutney
Oooh I think I gained 20lbs reading this thread.

Answer 3

Roast Beef

Answer 4

Not as if I have it every night or anything but if you were to offer me a roasted piece of venison I would slide off my chair. Love roast lamb and I am first in the dinner queue and waiting with my mint sauce too when it is on the menu.

Answer 5

Beef

Answer 6

APPLE STUFFED PORK ROAST

1 small apple, chopped
1/2 cup soft bread crumbs
1/4 cup chopped celery
2 tablespoons raisins
2 tablespoons chopped walnuts
2 tablespoons sliced green onions
Dash ground nutmeg
2 tablespoons apple juice or apple cider
3/4 pound pork tenderloin, trimmed of separable fat
1/2 cup apple juice or apple cider
1 1/2 teaspoons cornstarch
1/8 teaspoon ground cinnamon

For stuffing, stir together the chopped apple, bread crumbs, celery, raisins, walnuts, green onions, and nutmeg. Stir in 1 tablespoon of the apple juice or 1 tablespoon apple cider. Butterfly the pork tenderloin. Cover meat with clear plastic wrap. Pound with a meat mallet to ½-inch thickness. Spread stuffing over meat. Roll up from one of the short sides. Tie with string to secure. Brush with some of the remaining 1 tablespoon apple juice. Place meat on a rack in a shallow roasting pan. Roast, uncovered, in a 350' oven for 1 to 1¼ hours or till meat is no longer pink, brushing with the remainder of the 1 tablespoon apple juice after 30 minutes. Meanwhile, in a small saucepan stir together the ½ cup apple juice or ½ cup apple cider, cornstarch, and cinnamon. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve with roast. Makes 4 servings.

Answer 7

Mine is a nut-roast! I'm healthier and will live longer the day I gave up meat - nearly two years ago. I recommend everyone try it and leave animals alone! I dare anyone to eat meat after seriously researching on the net. Look into bowel cancer, animal cruelty and abattoirs.

Answer 8

My favorite is GROUND HOG ROAST with the usual potato's, carrots, celery, bell peppers, and salt/pepper. Seer it on all sides in a skillet, put it in a cast iron dutch oven with lid, a cup of water, vegetables, spices, and cook it in a pot belly stove with black jack oak. Yesssuh! It'll make a city boy moved to the country.

Answer 9

Got to be roast leg of lamb with roast and new potatoes, minted peas, broc/cauli mix and carrots. Tasty gravy and nothing else is more scrummy.

Answer 10

Lamb! but it has to be prepared in authentic pub such as the Cobb & Co in New Zealand or the The White Horse anywhere in Britain!