Faveourite Meat for a Roast??

Question

Mine is Beef, IT CANT BE BEATEN

Answer 1

Mmm... I just made a DEE-licious pot roast last night with a three pound chuck roast and lots of roasted veggies: carrots, parnsips, turnips, potato and onion. The sauce was made of tomato paste, red wine, beef broth, rosemary, thyme and garlic.

Holy CRAP, was it tasty! My brother, who came to dinner, said that he wished he could have eaten the whole thing.

We're kind of glad he didn't, since the impact on his colon would not have been pretty...

Beef! It's what's for dinner!!!

Answer 2

Apple Stuffed Pork Roast




3-4 lbs boneless pork loin
2 apples, peeled and diced
1/2 cup raisins or craisins
prepared stuffing, homemade or store bought (4 servings)
1 cup apple juice
1/2 cup brown sugar


With a knife sharpener, poke a hole through the roast to make a tunnel.
Then take a knife and cut through until the hole is wide enough to stuff.
In a large bowl, mix together apple juice and brown sugar.
Place roast in bowl and turn a few times.
Let sit in fridge fat side up for about an hour.
In the meantime, peel and dice apples.
Start making stuffing, adding apples and raisins before adding the stuffing mix so they get soft.
Let apple stuffing cool while the pork in in the fridge.
Preheat oven to 350F degrees.
Line a roasting pan with heavy duty foil.
Remove pork from fridge and Pour some of the marinade into the foil lined pan.
Just enough to coat the bottom.
Disgard the rest.
Start stuffing the roast.
It's easiest to use your hands.
Make sure you stuff it way down so you don't forget the middle.
Bake about 20 minutes per pound.
170 degrees using a meat thermometer.
Remove from oven and let stand 10 minutes.
Carve 1 1/2 inches wide.

Answer 3

Pork roast are great to make in the crock pot. I work very long days a couple days of the week and I can put a frozen pork roast in the crock pot and it will be perfect when I come home. I add rosemary, garlic and whatever fresh herbs I grab, pepper and a little sauce. Put some white wine over all and simmer all day. The aroma that greets me - not to mention the taste - makes it all worth while! YUMMMMM!!!

By the way, tear the leftover roast apart with two forks, thicken the juices or add bar-b-que sauce and you have pulled pork sandwiches for later in the week.

Answer 4

Beef

Answer 5

I like beef but I think that roast lamb when the fat and skin goes really dark and crispy is my favourite. Nice and pink but not bloody. Lovely with mint sauce!!

Answer 6

Chicken

Answer 7

Chicken

Answer 8

Beef.

Answer 9

Roast pork with a nice crackly skin and loads of roast potatoes! Making me even more hungry!

Answer 10

Chicken basted in Hoi sin sauce and stuffed with rice. Served with honey roasted vegetables.yummy gonna go make one now- you've made me hungry!