Get the latest Roast flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/roast Comfort food at its finest. This pot roast is tender, delicious, and satisfying. The gravy is fabulous. I use fresh rosemary because I think the flavor is better and because I have a huge rosemary plant. I make it on the stovetop in a Dutch oven. http://www.grouprecipes.com/107895/rosemary-wine-pot-roast--bake-or-stovetop.html To this recipe, I added my nephew's seafood stock, which kicks this recipe over the top. However, it adds 60 minutes to your cooking time. Um, we got snookered making this for Thanksgiving. Btw. he graduated from Culinary School. So, I was learning at the same time (e.g. chiffonade) http://www.grouprecipes.com/107698/sea-bass-in-paper-----orata-al-cartoccio.html Being brutally cold now, I adapted several soup recipes to my liking to make a large pot of vegetarian Indian soup. Truley delicious, and if one wants to make it meat based, use chicken broth and add some chopped cooked Indian flavored or spiced chicken to the finished soup recipe Serve with my posted Indian chickpea salad and some Indian bread and you'll have a splendid meal! I also posted another soup version that is made in the slow cooker and also delcious but different! http://www.grouprecipes.com/107493/vegetarian-mulligatawny-soup.html Chef Kurt Gutenbrunners Austrian family recipe for traditional roast goose. Tips: keep skin dry overnight, prick skin all over before roasting, let come to room temp before roasting, stuff cavity with veges and herbs and baste goose while roasting Use the drained fat to add to the roasted potatoes! http://www.grouprecipes.com/107490/holiday-roast-goose.html This turns an ordinary muffaletta into a super muffaletta http://www.grouprecipes.com/107328/ajvar-spread.html Delicious easy simple flavorful http://www.grouprecipes.com/106592/roasted-chicken.html A rich roast with no water/broth added in the beginning.You'll be surprised as it cooks it makes moisture of its own. As it cooks gets richer and deeper browned flavor..when juices cook down add broth and make gravy..UMMMM!! http://www.grouprecipes.com/106583/amish-roast-beef.html Balsamic vinegar add a special flavor to these roasted potatoes http://www.grouprecipes.com/106329/roasted-balsamic-potatoes.html Easy and delicious roasted olives and cherry tomatoes. http://www.grouprecipes.com/106203/roasted-olives.html I hope you like this recipe for Moroccan Cholent (Sabbath stew) because it really is delicious. This recipe is also called Schenna, Hamin(m), or Chamim. dafina. Writings from talmudic times stated that eating hot food on the Sabbath was a good deed. Cholent is a Sabbath dish (a meal in a pot!) that was born out of this observance. It is prepared on Friday prior to sundown and cooked overnight, in a very slow oven (usually the village baker’s oven), and brought home and eaten Saturday for lunch after returning from services. This provided a hot, hearty meal without violating the command­ment against cooking on the Sabbath. When the Sephardic Jews were expelled from Spain in 1492, many fled to northwestern Africa across the Straits of Gibraltar. The hamin was changed, adjusting for local ingredients and then called dafina (covered) in Morocco. Every family seems to have its own version, and when you return from Sabbath serv­ices it’s the first thing you smell upon entering any Sephardic home. Any other favorite vegetables can be added, and the eggs can be removed and eaten at any time. By Sheilah Kaufman http://www.grouprecipes.com/105827/cholent-from-morocco.html