Meat is big at our home around the holidays. Whereas I am a huge proponent of twice weekly meatless meals, when Christmas and New Year’s roll around I give into temptation and pull out my favorite red meat recipes.
The following dishes are perfect for large groups. If you are planning to host a holiday party, you might consider adding these recipes to your menu. Not only are they simple to make, but they also hearty enough to satisfy the meat lovers at your table.
SPICY SLOW COOKER POT ROAST
Ingredients:
3 to 5 pounds boneless beef chuck roast
2 tablespoons Cajun seasoning
1 large onion, chopped
3 to 4 stalks celery, chopped
1 (28 ounce) can diced tomatoes, undrained
1 1/2 cups beef broth
1 tablespoon hot sauce
Directions:
Sprinkle Cajun seasoning over roast and rub well coating the entire roast.
Place roast in slow cooker and top with onion and celery. Add tomatoes, broth and hot sauce.
Cover and cook on low setting for 8 to 10 hours or on high for 4 to 6 hours until meat is tender.
Great with rice or mashed potatoes.
TENDERLOIN SANDWICHES WITH PISTACHIO HERB CHEESE SPREAD
Ingredients for Sandwich:
1 center-cut beef tenderloin roast (2 to 3 pounds)
1/3 cup sun-dried tomato spread
2 tablespoons finely chopped parsley
Assorted rolls
Ingredients for Pistachio Herb Cheese Spread:
1/2 cup salted shelled pistachios
1 container (6-1/2 ounces) garlic and herb cheese spread
Half-and-half
Directions:
Heat oven to 425 degrees.
Make horizontal cut through center of beef roast, parallel to surface of meat. Cut to, but not through, opposite side. Open meat so it lies flat.
Combine sun-dried tomato spread and parsley. Spread lengthwise on 1/2 of meat. Fold other half of meat over to form original shape of roast. Tie at 1-1/2 to 2-inch intervals with kitchen twine; trim off excess twine.
Place roast on rack in shallow roasting pan. Cook 35 to 40 minutes for medium rare.
Remove roast when meat thermometer registers 140 degrees.
Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes.
Refrigerate roast for several hours or until chilled.
In the meantime, to make Pistachio herb-cheese spread, heat oven to 350 degrees.
Spread nuts in single layer in baking pan. Bake for about 5 minutes or until lightly toasted. Coarsely chop. Combine cheese spread and nuts. Stir in enough half-and-half to thin to spreading consistency. Makes 1 cup.
When ready to serve, remove roast from refrigerator and carve into 1/4-inch thick slices.
Assemble sandwiches as desired with rolls and spread.
Makes 30 to 35 appetizer size sandwiches.
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