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Beef recipes CHILI SALSA BEEF POT ROAST Total preparation and cooking time: 2-1/2 hours 1 boneless beef chuck shoulder pot roast (about 3 pounds) 2 teaspoons vegetable oil 2 teaspoons chili powder 1/2 teaspoon salt 1/4 teaspoon pepper 1-1/2 cups prepared thick and chunky salsa 3/4 cup water 2 tablespoons cornstarch dissolved in 3 tablespoons water Flour tortillas and dairy sour cream (optional) Set heat setting of large nonstick electric skillet at medium (350°F). Add oil; heat until hot. Press chili powder evenly onto all surfaces of beef pot roast. Place pot roast in skillet; brown evenly. Season pot roast with salt and pepper. Spoon off drippings. Combine salsa and water in medium bowl. Add to skillet; bring to a boil. Reduce heat setting to very low (Warm). Cover tightly and simmer gently 1-3/4 to 2 hours or until pot roast is fork-tender. Remove pot roast to carving board; tent with aluminum foil and keep warm. Skim fat from cooking liquid. Increase heat setting to medium (350°F). Stir in cornstarch mixture; bring to a boil. Cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with sauce, and tortillas and sour cream, if desired. Makes 6 to 8 servings. PORCINI-CRUSTED BEEF TENDERLOIN Total preparation and cooking time: 1-1/2 to 2 hours Ingredients: 1 center-cut well-trimmed beef tenderloin roast (2 to 3 pounds) 3/4 cup (about 3/4 ounce) dried porcini mushrooms 3 tablespoons olive oil 2 tablespoons grated Parmesan cheese 1 teaspoon coarse grind black pepper 1 teaspoon minced garlic 1. Place porcini mushrooms in food processor or mini chopper; process until finely ground. Combine ground mushrooms, oil, cheese, pepper and garlic in small bowl. Press mixture evenly onto all surfaces of beef roast. 2. Prepare grill for indirect cooking by igniting an equal number of charcoal briquets on each side of the fire grate, leaving open space in center. When coals are medium, ash-covered (about 25 to 30 minutes), add 3 to 4 new briquets to each side. Place aluminum foil drip pan in center of grate between coals. Position cooking grid with handles over coals so briquets may be added as needed. 3. Place roast on grid directly over one side of medium, ash-covered coals. Sear, uncovered, 5 minutes or until bottom of roast is browned. Turn roast over and place in center of grid directly over drip pan. Grill, covered, 35 to 45 minutes for medium rare, 45 to 60 minutes for medium doneness, turning occasionally. (Add 3 to 4 briquets per side every 30 minutes to maintain heat level.) 4. Remove roast when instant-read thermometer inserted into thickest part of beef, not resting in fat, registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Carve roast into slices.
Makes 6 to 8 servings. Nutrition information per serving (1/of recipe): 308 calories; 35 g protein; 2.2 g carbohydrate; 17 g fat; 96 mg sodium; 91 mg cholesterol; 9.7 mg niacin; 0.7 mg vitamin B6; 1.8 mcg vitamin B12; 3.0 mg iron; 6.2 mg zinc.
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