t seam, pull apart beef chuck-eye roast to create 2 smaller roasts
Place the chuck roast in a very large pot
Add the cream from the top of the coconut milk, and
*May use stew beef or ground chuck for beef.
Brown roast in all sides in hot fat in pressure pan.
Season and add water.
Cover and cook roast at 15 pounds pressure for 30 to 35 minutes.
Let pressure return to normal.
Open cooker, place vegetables on top of roast.
Season.
Cover and cook at 15 pounds pressure for 10 minutes longer.
Yield: 4 to 6 servings.
o a roasting pan and roast for 15 mins, stirring occasionally
nd potatoes.
Season the roast with salt and pepper.
Pat roast dry with paper towels; sprinkle lightly with salt & pepper.
In a heavy pot or Dutch oven, heat oil until hot; add roast & cook until browned on all sides.
Remove from pot & keep warm.
Pour off any excess fat.
Add next 7 ingredients& mix well.
Return beef to pot, cover & cook in a preheated 350F oven for 1 1/2 hours.
Spoon off any excess fat.
Add vegetables, bring to a boil, reduce heat, cover & simmer for about 1 hour or until beef is fork-tender & veggies cooked to your liking.
Heat oil until hot in a 6 to 10-quart Dutch oven. Brown roast on all sides until nicely browned. Brown onions in oil; leave onions in pan. Pepper all sides of roast until evenly covered. Put water in pan until it raises halfway up the roast. Add beef bouillon (number of cubes/number of cups of water). Let come to a boil, then reduce heat. Cover and let simmer. Cook 4 to 5 hours. It is done when you try to lift the roast from the pan and it falls apart.
etting of the roast and unroll roast. Cut into roast so it lays
o 325\u00b0F Lightly coat beef pot roast with flour. Heat oil
Let the roast sit at room temperature for
Heat oil in Dutch oven over medium heat.
Add beef; brown on all sides.
Remove roast and place on a plate.
Saute onion, green pepper and garlic in Dutch oven until tender.
Add tomato sauce and water; stir to blend.
Return beef to pot.
Add mushrooms, salt and pepper.
Reduce to low heat; cover and simmer for 2 hours.
Add potatoes and carrots.
Cover and continue cooking 30 minutes or until tender.
Makes 8 servings.
Season the roast liberally with salt and pepper
Season chuck roast generously with salt and pepper.
shake it up.
Pierce roast several times and put into
Place feed shaft, blade, and 1/4-inch die
Generously season beef chuck roast with salt and pepper.
Season beef chuck roast with sea salt and black pepper; put into the crock of a slow cooker with onion quarters and garlic cloves. Pour beef broth and vegetable broth over the roast. Lay bay leaves and thyme atop the roast.
Cook on Low for 7 to 8 hours.
lour, salt, and pepper. Dredge roast in flour mixture. Save remaining