Time 7h15m Yield 6 servings. Number Of Ingredients 11 Steps:
Cut roast in half. Transfer to a 5-qt. slow cooker; add onion and 1-1/3 cups water. In a small bowl, combine the soup, brown sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over top. Cover and cook on low until meat is tender, 7-8 hours., Remove meat to a serving platter and keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with roast.
Time 25m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
In a bowl, cream together butter, half the tarragon and all the lemon rind; set aside. Wipe chicken inside and out and pat dry. Sprinkle cavity lightly with remaining tarragon and salt and pepper to taste. Working from the neck of the chicken, gently but firmly slide hand between skin and flesh to separate, careful not to tear the skin. Using hands, evenly spread creamed mixture in the space between the skin and the breast meat. Pull skin back in place. Truss legs and wings with string. Brush with melted buter. Place onion, carrot and celery in bottom of roasting pan. Set chicken on top and pour in stock. Cover loosly with foil and roast in 400F oven about 1 1/4 hours or until tender; baste with pan juices every 20 minutes. With each basting turn to another side, first breast down, then on one sider, then the other. Finish cooking with breast up and remove foil during last 10 minutes of cooking (chicken should be well browned). Remove from pan and let cool. Refrigerate before carving. Serve slightly chilled or at room temperature.
More about “buffet roast recipes”
Yield 8 servings Number Of Ingredients 10 Steps:
Lightly score fat cap of roast, spacing cuts about 3/4" apart, with a sharp knife, being careful not to slice into the flesh. Season roast generously on all sides with salt and pepper. Mix garlic, rosemary, and 3 Tbsp. oil in a small bowl and rub all over roast. Loosely cover with plastic wrap and chill at least 12 hours and up to 2 days. Preheat oven to 200°F. Place roast on a wire rack set inside a large rimmed baking sheet. Roast until an instant-read thermometer inserted into the thickest part of meat registers 118°F-120°F for medium-rare, about 2 1/2 hours. Let rest 1 hour (internal temperature will continue to climb to 125°F-130°F). Mix together yogurt, sour cream, horseradish, and lemon zest in a small bowl; season sauce with salt. Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook roast just until browned, about 2 minutes per side. Transfer to a cutting board and thinly slice. Serve with horseradish sauce, rolls, and cornichons. Do Ahead Beef can be roasted and browned 3 days ahead. Cover and chill. Let sit at room temperature 1-2 hours before serving.
