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Product of the usa

USDA Select

Angus Beef

Italian Pot Roast

Ingredients

  • 1 Preferred Angus bottom round roast (3-to-5 pounds)
  • 3 tablespoons vegetable oil
  • 2 medium onions, cut into 1-to 2-inch pieces
  • 4 cloves garlic, minced
  • 2 red bell peppers, cut into 1-to 2-inch pieces
  • 1 package shredded carrots
  • 1 cup red wine
  • 3 cups beef broth
  • 1 (29-ounce) can diced tomatoes
  • 2 cups jarred pasta sauce
  • 1 tablespoon fresh thyme, minced
  • 1 tablespoon fresh oregano, minced
  • Salt and pepper as needed

Directions

  1. Preheat oven to 275°F.
  2. Salt and pepper the roast.
  3. Heat oil in a roasting pan over medium-high heat. Place the roast in the pan and sear on all sides until it is nice and brown. Remove the roast and set aside.
  4. Place onions, garlic, peppers and shredded carrots in the roasting pan and stir. Cook until onions begin to brown. Add wine to deglaze the pan.
  5. Add roast back into the pan, and add beef broth to cover at least half of the roast. Add diced tomatoes and pasta sauce.
  6. Add fresh herbs to the pan and cover with a lid.
  7. Place pan into the oven and cook until roast is fall-apart tender, approximately 3 hours for a 3 pound roast and 4 hours for a 4- to 5-pound roast.
  8. Once the roast is cooked, cut it into 2- to 3-inch chunks and place on a platter. Pull the vegetables out of the pan and add to the platter.
  9. For the sauce: Place pan on stove top and cook remaining liquid over medium-high heat. Reduce sauce by half and stir until thickened. Strain the sauce and salt/pepper to taste. Serve in a bowl.

More Recipes

Steakhouse Marinated Strip Steaks

Steakhouse Marinated Strip Steaks

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Steakhouse Marinated Strip Steaks

Steakhouse Marinated Strip Steaks

Ingredients

  • 4 Preferred Angus boneless strip steaks, about 10 ounces each
  • Kosher salt
  • Marinade:
  • ¼ cup Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1 teaspoon freshly ground pepper
  • ½ teaspoon ground cumin
  • 1 lemon peel, grated
  • 1 teaspoon cracked pepper

Directions

  1. Place steaks in a large, shallow, nonreactive dish. Combine all marinade in a small bowl. Whisk to combine. Pour marinade over steaks, cover with plastic wrap and set aside at room temperature 40 minutes, turning steaks once.
  2. Heat grill or grill pan. Remove steaks from marinade, letting excess drip off, and pat dry with paper towels. Season both sides generously with salt, as desired. Grill steaks approximately 6 minutes per side, turning once, or until an internal meat thermometer registers 145°F for medium-rare doneness. Transfer to a large serving platter, cover with foil and let rest 10 minutes.
Autumn Pot Roast With Root Vegetables

Autumn Pot Roast With Root Vegetables

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Autumn Pot Roast With Root Vegetables

Autumn Pot Roast With Root Vegetables

Ingredients

  • 1 Preferred Angus boneless chuck arm pot roast (3 to 3½ pounds)
  • 1 tablespoon vegetable oil
  • 8 small red-skinned potatoes, halved
  • 2 large carrots, cut into 2½ x ½-inch pieces
  • 2 large parsnips, cut into 2½ x ½-inch pieces
  • 1 small leek, cut into 1½-inch pieces
  • 1½ tablespoons cornstarch, dissolved in 3 tablespoons water

Directions

  1. Combine seasoning ingredients, and press on to pot roast. Heat oil in Dutch oven over medium heat until hot. Brown pot roast. Pour off drippings.
  2. Add ¾ cup water, and bring to a boil. Reduce heat, and cover tightly and simmer for 2 hours. Add vegetables and continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender. Remove pot roast and vegetables, and keep warm.
  3. Skim fat from cooking liquid. Measure and return 2 cups cooking liquid to Dutch oven. Stir in cornstarch mixture. Cook 1 minute or until thickened and bubbly, stirring constantly. Carve pot roast. Serve with vegetables and sauce.
Chipotle Salsa Steak

Chipotle Salsa Steak

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Chipotle Salsa Steak

Chipotle Salsa Steak

Ingredients

  • 1 Preferred Angus top round steak, cut ¾- to 1-inch thick (1 pound)
  • 3 tablespoons fresh cilantro, chopped
  • Flour tortillas, warmed (optional)
  • Fresh cilantro, chopped (optional)
  • Marinade:
  • 1½ cups prepared chipotle salsa
  • 2 medium limes, peel grated and juiced
  • ½ teaspoon ground cumin

Directions

  1. For marinade, combine salsa, lime peel and juice, and cumin in small bowl. Place steak and ¾ cup salsa in resealable plastic bag, and turn steak to coat. Close bag securely, and marinate in refrigerator 6 to 24 hours. Cover, and reserve remaining marinade in refrigerator for sauce.
  2. Remove steak from marinade, and discard marinade. Place steak on grill over medium, ash-covered coals. Grill ¾-inch-thick steak 8 to 9 minutes (1-inch-thick steak 16 to 18 minutes) for medium-rare doneness, turning once. Do not overcook.
  3. Meanwhile, stir 3 tablespoons cilantro into reserved marinade. Carve steak into thin slices. Serve with sauce and tortillas, if desired. Garnish with cilantro, if desired.