Source: stickygooeycreamychewy

Ingredients:

• 3 tablespoons olive oil
• 1 3-4 pound beef chuck roast
• Salt and pepper for seasoning roast
• 1 can Coca Cola (classic Coke)
• 1 packet Lipton Onion Soup mix
• 1 bottle Heinz Chili Sauce
• 2 medium onions, peeled and quartered
• 4 carrots, scrubbed and roughly chopped into 1 to 2-inch chunks

Directions:

1. Preheat oven to 300 F.

2. Heat olive oil in a large Dutch oven over medium-high heat. Season roast with salt and pepper and sear the meat until browned on both sides, about a minute or two per side. Remove from heat.

3. Stir Coke and onion soup mix together in a bowl. Whisk in chili sauce.

4. Pour Coke mixture over the chuck roast, scraping up any brown bits on the bottom of the pot. Cover and bake for 1 hour.

5. Add the onions and carrots to the roast, cover and continue baking for another 2-3 hours, until meat and vegetables are fork tender.

6. Serve with mashed potatoes, hot buttered egg noodles or a big old loaf of crusty bread to sop up the sauce.

7. Enjoy!

Source: Melissa D’Arabian (from RecipeThing user kylerhea)

Ingredients:

• Kosher salt and freshly ground black pepper
• 1 (2 pound) boneless pork loin roast
• 4 slices deli ham
• 4 slices Swiss or gruyere cheese
• 3 tablespoons vegetable oil
• 2 carrots, chopped
• 1 onion, chopped
• 2 teaspoons all-purpose flour
• 1 cup white wine
• 1/4 cup chicken stock
• 2 teaspoons dried thyme
• 8 ounces small white mushrooms, halved
• 1/4 cup sour cream
• 1 tablespoon finely chopped fresh parsley

Directions:

1. Liberally salt and pepper the pork loin on all sides. On a sturdy work surface, slice the pork roast 4 times evenly, about 3/4 of the way down the roast. Wrap each ham slice around each cheese slice and place 1 into each of the 4 cuts. Tie the roast with kitchen string, or secure the roast closed with toothpicks. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Sear the pork loin quickly so that the roast gets color, but the cheese doesn’t melt. Remove the roast and set aside.

2. Add the carrots and onions to the pan and cook until the onions are translucent and the vegetables are softened. Add the flour and stir to mix. Deglaze with the wine, and add the roast back into the pan along with the chicken stock and thyme. Season with salt and pepper. Cover and simmer on low for 1 hour 30 minutes.

3. Remove the roast from the pan once it’s cooked and reduce the sauce for 5 minutes. Meanwhile, heat a large saute pan over high heat, add the remaining 1 tablespoon oil and then the mushrooms. Toss to coat in the oil and season with salt and pepper, to taste. Cook the mushrooms until they are golden, then add to the sauce. Whisk in the sour cream to the sauce. Slice the pork roast and serve with sauce poured on top. Garnish with parsley.

Source: Melissa D’Arabian

Ingredients:

• 1 (3 pound) boneless beef roast, such as bottom round or rump roast
• 1 1/2 tablespoons kosher salt
• Freshly ground black pepper
• 4 cloves garlic, cut into thick slivers
• 1 1/4 cups water
• 1 cup beef broth
• 3/4 cup Marsala cooking wine
• Sprig fresh rosemary
• 1 teaspoon all-purpose flour
• 1 tablespoon butter

Directions:

1. Place the roast in a shallow baking dish and rub with the salt and pepper. Place in the refrigerator uncovered 8 hours or overnight. Before cooking, let the roast sit at room temperature for about 1 hour. Using a thin sharp knife, poke slits all over the top and sides of the roast and stuff each slit with a garlic sliver.

2. Preheat the oven to 400 degrees F.

3. In a medium roasting pan fitted with a rack, place the beef on the rack and pour 1 cup water, 1/4 cup broth, and 1/2 cup wine into the bottom of the pan. Roast the beef for 15 minutes and turn down the heat to 325 degrees F. Cook for an additional 45 minutes to an hour, until the internal temperature of the beef is 120 degrees F, adding the remaining 1/4 cup water to the pan, if necessary.

4. move the roast from the oven, transfer the roast to a warmed platter and tent with foil to rest. Meanwhile, place the roasting pan over high heat and deglaze with the remaining wine. Add a large sprig of fresh rosemary to the sauce. Reduce by 1/3. Stir the flour into the remaining 3/4 cup broth and then whisk into the sauce. Simmer until thickened. Remove the rosemary sprig, stir in the butter and season with salt and pepper, to taste. Serve the sauce with the sliced roast beef.

Source: Melissa D’Arabian

Ingredients:

• Kosher salt and freshly ground black pepper
• 1 (2 pound) boneless pork loin roast
• 4 slices deli ham
• 4 slices Swiss or gruyere cheese
• 3 tablespoons vegetable oil
• 2 carrots, chopped
• 1 onion, chopped
• 2 teaspoons all-purpose flour
• 1 cup white wine
• 1/4 cup chicken stock
• 2 teaspoons dried thyme
• 8 ounces small white mushrooms, halved
• 1/4 cup sour cream
• 1 tablespoon finely chopped fresh parsley

Directions:

1. Liberally salt and pepper the pork loin on all sides. On a sturdy work surface, slice the pork roast 4 times evenly, about 3/4 of the way down the roast. Wrap each ham slice around each cheese slice and place 1 into each of the 4 cuts. Tie the roast with kitchen string, or secure the roast closed with toothpicks. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Sear the pork loin quickly so that the roast gets color, but the cheese doesn’t melt. Remove the roast and set aside.

2. Add the carrots and onions to the pan and cook until the onions are translucent and the vegetables are softened. Add the flour and stir to mix. Deglaze with the wine, and add the roast back into the pan along with the chicken stock and thyme. Season with salt and pepper. Cover and simmer on low for 1 hour 30 minutes.

3. Remove the roast from the pan once it’s cooked and reduce the sauce for 5 minutes. Meanwhile, heat a large saute pan over high heat, add the remaining 1 tablespoon oil and then the mushrooms. Toss to coat in the oil and season with salt and pepper, to taste. Cook the mushrooms until they are golden, then add to the sauce. Whisk in the sour cream to the sauce. Slice the pork roast and serve with sauce poured on top. Garnish with parsley.