204 roasted garlic sauce recipes

Philly-style white pizza loaded with shaved roast beef, sauteed onions, peppers, and mushrooms over garlic-brushed bread dough. No tomato sauce, just melty cheese and cheesesteak energy.

Pressure cooker Swiss steak braises chuck cubes with tomatoes, onion, garlic, celery, and bell pepper into fork-tender beef in a rich tomato gravy. Ready in 30 minutes instead of 3 hours.

Beef chuck roast marinated overnight in red wine, a full cup of garlic, lemon juice, basil, and dry mustard, then grilled over medium coals until smoky and tender. Feeds six hungry people.

Dutch oven pot roast braised with wine, tomato sauce, onions, and celery, with carrots and potatoes added for the last hour. A classic one-pot Sunday dinner.

Santa Maria-style grilled tri-tip marinated 24 hours in red wine, olive oil, Worcestershire, soy sauce, and garlic. Central California barbecue at its finest.

Tender chuck roast soaked overnight in a whiskey, brown sugar and soy sauce marinade, then grilled to smoky, caramelized glory. Feeds a crowd with minimal effort.

Bone-in pork loin roast stuffed with cornbread and oyster dressing seasoned with fennel, garlic, and hot sauce. A show-stopping Southern holiday centerpiece.

You won't believe how simple and easy this recipe is. Throw all the ingredients into a crockpot and head to work and you are ready to eat as soon as you come in the door. The "au jus" makes this the best beef dip ever.

Hot-sauce chili simmers cubed beef chuck with green chilies, hot pepper sauce, chili powder, and cumin into a no-bean Texas-style chili. Two-stage cook for fork-tender beef.

Roast pork loin stuffed with cornbread, oysters, fennel, and Tabasco. Southern-style stuffing baked right into slits along the loin. Holiday-worthy main with Lowcountry roots.

Prize winning shepherd's pie made with ground roast beef, mushrooms, red wine, and a splash of cognac. Slow-simmered filling under egg-washed mashed potatoes, baked golden. The cottage pie elevated.

Chicago-style Italian beef with slow-roasted rump roast sliced paper-thin and simmered in garlicky pan drippings. Served on crusty Italian rolls for authentic sandwiches.

Deli roast beef strips marinated in a zesty picante and balsamic dressing with oregano and garlic, served cold over fresh tomatoes, cucumbers, peppers, and red onion. No cooking required.

Cuban-style stuffed eye of round roast packed with smoked ham, bacon, green olives, capers, and chilies, then braised in stock and tomato sauce until fork-tender.

Slow cooker beef in walnut sauce, a warm-spiced Mediterranean-style stew with cinnamon, clove, allspice, and ground walnuts thickening a rich tomato gravy. Served over toasted bread.

Classic New Orleans daube glace: shredded roast beef and stuffed olives suspended in a spicy beef gelatin mold. Old-school Creole elegance, served cold.