This elegant dinner menu is centered around roasted beef tenderloin and includes an appetizer, three side dishes and homemade sugar plums for dessert.
Whether made in the over, slow-cooker, or pressure cooker, pot roast is an American classic that is low on cost, but high in flavor! We have a fantastic traditional pot roast recipe, or you can try our Italian or Port Wine and Mushroom pot roast recipes!
Slow cooked in tomato sauce and red wine, our braciole recipe is made with thin-sliced top round rolled around a filling of Genoa salami, fresh breadcrumbs, parsley, basil and cheese.
Making a pot roast in a pressure cooker not only shortens the cook time, it makes the meat tender, keeps it juicy and does a great job retaining all the natural flavors.
This beef tenderloin roast is coated with a simple blend of salt, pepper and garlic and served with a chunk sauce made with mushrooms and port wine.
Oven-roasted beef brisket, thin-sliced and combined with a zesty orange barbecue sauce, green peppers and scallions makes a tasty alternative to a classic steak sandwich.
A great alternative to roast beef, these sandwiches are made with thinly sliced roast lamb, spinach, tomato, sweet onion and a roasted-garlic mayo flavored with lemon and fresh thyme.
This is our favorite beef stew recipe – a simple combination of ingredients cooked to flavorful perfection in a pressure cooker.
Sautéed pancetta, balsamic vinegar, garlic, onion and tomatoes lend this tender, meaty pot roast an Italian flair.