I've made this recipe 4 times now and I turn it up every time and my guests absolutely love it. I add some garlic salt to the recipe as it's too bland for me if I don't. I roast 2 different types of green peppers I then peel and deseed. I also add some slices of either Monterey Jack or Pepper Jack cheese and place it all on the center of each loaf prior to rolling and baking them. I also sprinkle either cheese on top or add a mixture of seeds or Cuban seasoning after brushing the egg white on them.Guests like to slice a piece off and throw it in toaster oven, it never lasts long.
I made this for Thanksgiving and the only thing I changed was the chicken broth for bone broth. This was a real hit with the family, my niece who is all about the turkey, said the roast was the best thing although everything else came out delicious as well. This will be my go to recipe for a roast from now on. It was so so good!
I made this over the weekend but excluded the rice since my husband isn't much of a rice eater. These came out beyond delicious. I used turkey Italian sausage with lean hamburger, an entire jar of Prego spaghetti sauce & garlic paste with the rest of the ingredients. It really hit the spot on a very rainy and wind Sunday. The hubby who said he wasn't really hungry at the time seen my plate and went into the kitchen to serve himself one & then went back for seconds. I will definitely be making these again!
I made this using chicken breasts and removed the skin. It was so tasty, I added seasoning and garlic salt. I first brined the breasts for 1 hour in sea salt and water in a gallon ziplock bag. It came come super juicy and delicious. I was afraid the batter was not going to stick to the meat without the skin. It did but like the recipe says it's crucial you let the chicken sit covered with the batter on it until it gets a pasty consistency.
I've made this roast at least a dozen times and it never fails, everyone loves it. It's very simple and super tender every time. I tend to buy a much larger roast because it does shrink quite a bit after several hours. I do not add the water as the meat juices and mushroom soup make enough liquid. The only recipe I use for a slow cooker roast.
I made this last night and it was the BOMB! My husband said I have to make the next tri tip this way again. I love that all the ingredients are all natural. The only thing I did different was mince the garlic and I didn't have paprika so I used chili powder. I also didn't cut the meat as others have suggested and it still came out super juicy!
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