What is the best roast dinner?

Question

I'm torn between roast beef, yorkshires, roast pots, carrots, broccoli, green beans and gravy. OR Roast chicken, stuffing, roast pots, roast carrots/parsnips, veg and gravy. Any reccommendations?

Answer 1

my roast beats all roast and I made the recipe up on my own here you go.......Don't knock it till you try it believe me it's great
Laura’s Chuck Roast


3 to 3.5 Pd chuck roast
¼ cup soy sauce
1 can Pepsi
1 package of Lipton onion soup mix
1 and ½ cup water
2 tablespoons minced garlic
3 Pd's or so of potatoes peeled
1 small bag of baby carrots

Pour in all sauces then turn over roast scoop up some of sauce and pour over roast then place minced garlic on roast and turn again making sure to leave some sauce on roast when cooking.

Cook on low for 10 hours then add carrots and potatoes and cook for 7 to 8 more hours

Baste roast every hour or so or when have time to do so.

Answer 2

You have to try this recipe, everyone I have given it to ABSOLUTELY loves it:
A roast, whatever cut you like
1 pkg of dry hidden valley ranch packet
1 pkg of good seasons dry italian dressing packet
1 pkg of brown gravy packet
red potatoes
baby carrots
onion
1/2 cup of water

Directions: Spray pam on the bottom of a big cake pan/glass pan, place roast in the middle, put the potatoes, baby carrots, and cut up onion all around the roast. Take the spice mixture and put it on the roast and then put a little bit on top of all the veggies. Bake at 375 degrees until completely done, usually 1-2 hours. IT IS SOOOO DELICIOUS!!

Answer 3

Has to be Roast Beef - but why limit yourself regarding the veg - I also like roast parsnips with roast beef so tend to roast meat, potatoes and parsnips in same roasting dish.

Answer 4

Stuffing can go with any roast...just change the mix - Personally I love roast lamb, mint sauce, chestnut stuffing, roast spuds, yorkie puds, brocolli, cauliflower and peas (with mint) and gravy....mmmmmmmmmm !!!! Follwed by a nice hot pudding - apple crumble and custard go down a treat - and then you are left with no option by to vegitate and relax all afternoon...what else were Sundays made for !

Answer 5

Roast beef
3-5 lbs standing ribs or rolled roast
2 tablespoons butter, at room temperature
2 tablespoons Dijon mustard
2-3 teaspoons horseradish
1 clove garlic, minced


Take roast out of refrigerator- allow time for it to reach room temperature.
Preheat oven to 325F.
If roast is very moist, pat dry with paper towels& place in a roasting pan.
In a small bowl, combine butter, mustard, horseradish& garlic.
Using your fingers or a small palette knife, cover outside of roast with the mixture.
Roast, uncovered, in the centre of oven.
Allow about 20 minutes per pound for medium rare to medium.
If you did not bring roast to room temperature, increase the time to 25 minutes per pound.
Remove to cutting board, tent with foil& allow to rest for 10 minutes before carving.


Side
carrots, broccoli, green beans stir fry under gravy or soy sause

Answer 6

rare sirloin beef for me, i agree with using cola as a glaze, works a treat, great in sweet & sour too. vege for a roast; roast potatoes,butternut squash,parsnips,carrot & swede mash,brocolli gratin and asgaragus all doused with plenty of homemade gravy using the liquid from the roast,vege stock and merlot. damn now i'm hungry

Answer 7

A pork roast in the crock pot is Delicious. Mashed potatoes and a veggie with apple sauce and rolls. Yummmm.

Answer 8

Its got to be Mum's Roast Lamb Dinner......... Sunday is not Sunday with out it and then you have Shepherds Pie on Monday. Look out Mum on the way Home.

Answer 9

roast beef with yorkshire puddings,peas,roast spuds,gravy,and boiled potatoes yummy

Answer 10

has to be roast beef.with carrots and turnips. make your gravy with the carrot water and beef stock its heaven