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Instructions. Score the picanha using a sharp knife. Place the picanha on a roasting pan on a rack. In a small bowl, combine the salt, garlic powder, and fresh ground black pepper. Rub the seasoning on the outside of the roast, and refrigerate overnight. Bring to room temperature for 1 hour. Preheat the oven to 200° F.


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Add kielbasa, orange juice, beef broth, tomatoes, vinegar and chili powder and stir to combine. Secure the lid on the pressure cooker. Set pressure cooker to "High" and let the pressure cooker do its thing for 21 minutes. Release the pressure as s-l-o-w-l-y as possible. Stir in black beans and corn starch slurry.


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Place on top of the onions in the roasting pan. Place into the oven to cook for 1 hour. At 20 minutes and 40 minutes, baste the pork with ¼ cup of the orange sauce. At 50 minutes, using a meat thermometer, check the internal temperature of the pork in the center to see if it has reached 145 F.


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Mix the tomato paste in, stir well, and return the meat to the pot; stir and cover with water or beef stock (p. 289). When the meat is almost tender, put in the potatoes and add more water. Cook for 5 minutes and add the carrots.


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2) In the same pan, reduce heat to medium, add 1 tablespoon of oil and then cook the onion for about 5-6 minutes or until softened. Add the garlic and cook for 1 minute or until fragrant, stirring occasionally. Add beef with juices back to the pan. 3) Stir in tomato paste, broth, carrots, and butternut squash.


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Step 2: Set your Instant Pot to cook on Sauté mode and add the oil. Step 3: Add the beef to the pot and sauté for about 12 minutes. Next, add the onions, garlic, tomato paste, paprika, and oregano. Sauté for 12 minutes before adding the water. Step 4: Close the lid, seal the pressure valve, and turn off Sauté mode.


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Instructions. Place your 3 lbs roast picanha on a baking sheet with the fat cap side facing upwards. Score the fat cap using a sharp knife in a criss-cross pattern. Place a roasting rack on your baking sheet and set the roast on top. Press the 1 ½ tablespoon steak seasoning onto both sides of the roast as a dry brine.


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Add onion, carrot and bay leaf to the pot. Cook in preheated 325 degree oven in a covered pan or on top of stove in a covered heavy - bottom pan over low heat, using marinade and adding more water if desired. Simmer slowly for 2 to 3 hours or until meat is fork tender. Can add several potatoes, carrots, green pepper and celery the last half.


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Season the Roast. Drizzle the beef picanha with olive oil and coat with the dry rub mix. A simple mix of garlic powder, coarse salt and black pepper works best when paired with the cilantro chimichurri. Grilling the Roast. Making smoked picanha, or grilled picanha, works great on any gas or charcoal grill.


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Change the instant pot setting to "meat" or manually input 25 minutes on normal pressure. Let the beef sirloin tip roast cook in the instant pot. When finished, allow the pressure from the instant pot pressure cooker to release naturally. Remove the bay leaves and serve hot.


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Instructions. Preheat oven to 325 degrees F. Heat canola oil in a Dutch oven over medium high heat. Add beef and cook until evenly browned, about 5-6 minutes per side; set aside. Reduce heat to medium. Add onion, and cook, stirring frequently, until tender, about 5 minutes.


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Heat 1/4 cup oil in a large Dutch oven over medium-high. Season chuck roast with salt and pepper. Add chuck roast to Dutch oven, and sear, turning occasionally, until browned on all sides, 15 to.


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Chop the dried beef slices into small pieces. Place them in a bowl along with the dried beans. Pour 8 cups of boiling water over the beans and let them soak for at least 1 hour, but up to several hours. Chop the pork roast into 1 inch chunks, reserving the bone to simmer in the stew.


Slow Cooker Pot Roast » LeelaLicious

Make about 15 slits in roast, and force ripe-olive mixture down into slits. Brown roast slowly on all sides in an oiled skillet or Dutch oven. Drain off and discard fat. Add onion to meat and brown lightly. Mix tomato sauce with 1/2 cup liquid reserved from olives and remaining teaspoon of chili powder and pour over roast.


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1. Preheat your oven to 350 degrees Fahrenheit. 2. Cut the picanha roast into 1-inch thick slices, and then season them with salt and pepper. 3. Heat a large skillet over medium-high heat, and then cook the roast slices for 3-4 minutes per side until they are browned. 4. Transfer the roast slices to a baking dish, and then bake them in the oven.


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If the liquid doesn't come up 3/4 of the way up the side of the beef, fill up the remainder with red wine or water. Turn the crock pot on low. Leave it alone. Go about your business for at least 8 hours. Come home after a busy day. It doesn't really matter when you get back, even if it's 10pm it will still taste great. Eat.