xcess fat from beef.
Discard fat.
Cut beef into serving
Trim excess fat from meat.
Coat all sides of meat with flour. In a Dutch oven, brown meat slowly in 2 tablespoons cooking oil. Sprinkle with salt and pepper.
Add beef broth, basil or thyme and Worcestershire.
Cover and bake in a 325\u00b0 oven for 1 to 1 1/2 hours.
Add vegetables and onion soup mix.
(If need to add more liquid, mix soup mix in needed amount of water, beef broth or red wine.) Continue baking, covered, about 45 minutes or until vegetables are tender.
Prepare Pot Roast Gravy.
Makes 8 servings.
press evenly into surface of beef.
In Dutch oven, heat
Combine flour and pepper; dredge pot roast.
In a Dutch oven, brown roast in oil.
Drain.
Add water, tomatoes, caraway seed, onion soup mix and bay leaves.
Bring to a boil.
Reduce heat; cover tightly and simmer for 2 to 3 hours or until roast is tender.
Remove to a warm platter.
Discard bay leaves.
and pepper. Sprinkle over the pot roast; rub in with your fingers
o 325\u00b0F Lightly coat beef pot roast with flour. Heat oil in
easure. Trim excess fat from beef; place in a large glass
Heat oven to 325\u00b0.
Coat roast with flour.
In nonstick Dutch oven, brown roast in oil; remove.
Add water, vinegar, and broth mix to pot and cook 1 minute stirring.
Return roast to pot; sprinkle with salt and pepper.
Place vegetables around roast. Cover.
Bake 2 3/4 hours or until tender, turning once.
Remove roast and slice.
Return beef to pan and simmer 5 minutes.
Season roast well with salt and pepper (
Rub entire surface of roast with Cajun Seasoning.
Place roast in crock-pot.
Top with corn, onion and bell pepper.
Combine tomatoes, pepper and hot pepper sauce.
Mix well and pour over vegetables and roast.
Cook on low setting for 8 to 10hours.
o coarsely chop.
Coat roast generously with 2 tablespoons olive
Brown meat on all sided in the oil.
Add onions, cover and cook over low heat for 15 minutes.
Add the garlic, turnips, herb seasoning and 2 cups of water.
Cover tightly and simmer 3 1/2 to 4 hours, until the meat is tender.
Thirty minutes before the pot roast is ready, mix the cornstarch and cold water in a small bowl.
Add 1/2 cup of hot liquid from the pot roast to the cornstarch mixture to form a slurry.
Then add the mixture back into the pot and stir.
Add carrots, and cook for an additinal 30 minutes.
Heat oil in Dutch oven and saute onion and garlic until tender.
Add meat and brown on all sides, spooning onion mixture on meat.
After browning, sprinkle with salt, pepper, marjoram & lemon peel.
Add lemon juice and 1/2 cup water to pot.
Cover & cook over low heat for 3-4 hours or until meat is tender.
Baste occassionally with juices and add water as necessary.
Test meat for tenderness, add potatoes & carrots and cook for 20 minutes till they are tender.
Serve with noodles & asparagus.
ine.
For the pot roast:
Cut the beef into six to
fe pot or dutch oven. Sear all sides of the roast
Sprinkle the
pot roast with salt and pepper.
ven-safe pot over medium-high heat. Season the chuck roast with
Pat roast dry and season with salt
at from top.
Place pot roast into refrigerator after it has
Bring a large pot of water to boil.