Roast -- This to me is an
Put stew beef (or 7-bone roast) into a casserole.
Do not brown as it will brown during cooking.
Mix remaining ingredients and pour over meat.
Cover casserole.
Bake at 325\u00b0 for 3 hours. Serve over rice.
Meat will be fork- tender and have a luscious brown gravy.
Great during the winter, especially during the busy holidays.
25*F.
Rub beef chuck roast with Worcestershire sauce on both
Brown meat well in oil in large skillet or Dutch oven.
Mix remaining ingredients together and pour over browned meat.
Cover tightly and simmer for 2 1/2 to 3 hours, or until meat is tender. Add water during cooking, if necessary.
Skim excess fat from pan and serve roast with remaining sauce.
Serves 4.
00 degrees.
Thoroughly pat roast dry with paper towels and
Mix flour,
salt
and pepper together.\tCoat roast with this mix.
Put a
rack
in the bottom of a 12-inch Dutch oven. Put in bay leaves and sugar and pour in the broth.
Place meat on rack. Sprinkle any
leftover flour mix on top of the roast and spread catsup
over
this.
Bake
2 1/2 hours at low heat (300\u00b0).
The success of this recipe relies on two things:
Mix all ingredients except the roast and seasonings.
Brown the roast after seasoning with salt, pepper and garlic powder. Pour soup-wine-water-thyme
mixture over the roast. Cook covered for 3 hours at 325\u00b0. Serve with rice or baked potato.
ipping pan under where the roast will be. Aim for
an then brown roast on both sides- place roast in bottom of
Preheat oven to 250 degrees F.
Season steak with salt, pepper, and garlic; rub seasoning all over to distribute evenly. Brown meat for 3-4 minutes on each side in a roaster.
Lay the rosemary sprigs on top; roast for about 1 hour.
Pour wine over steak and continue to roast 1 hour. Add potatoes, carrots and sliced mushrooms and cook with roast an additional 45-60 minutes.
Let rest 10 minutes then slice into serving pieces.
prinkle one side of the roast heavily with Adolps, prick with
br>Rinse and dry the chuck roast and rub with the blended
on-stick cooking spray. Place roast in slow cooker. In a
Allow roast to stand at room temperature
Have butcher remove the bone and tie it to the meat.
Put in roasting pan, fat side up, and season well with salt and pepper. Roast in a 325\u00b0 oven for 20 minutes per pound.
Meat thermometer should read 150\u00b0.
Let stand, tented with aluminum foil, while gravy is being prepared.
Place roast in crock pot and season
Melt margarine in emptied roast pan.
Dredge roast pieces in flour.
Drop roast and extra flour into hot margarine; cook until brown.
Stir often, scraping bottom of pan to avoid burning flour.
Salt and pepper roast. Brown pot roast in large pan till dark brown on both sides. Add chopped onion to the pan. Add garlic. I use a covered pan with a tight fitting lid but you can use foil to seal.
Cook at 325\u00b0F for at least 2 hours checking to see that the meat is tender and most of the fat has melted away, may take up to 3 hours.
Cut veggies into 4 pieces and add to pot for an additional 30 minutes.
Now this roast is wonderful and tastes different then meat cooked in liquid. You can use drippings to make gravy.
About 4 hours before, in an 8-quart Dutch oven over medium heat, cook beef in salad oil until browned on both sides.
Remove meat.
Add to drippings in pan, onions and garlic; cook until lightly brown, about 5 minutes.
Spoon off drippings.
Stir in tomato sauce and remaining ingredients to the onion and garlic mixture in pan.
Put meat back in Dutch oven.
Heat on high to boiling, reduce heat and simmer 3 hours or until meat is fork-tender.
Turn meat once during this time.
To serve, remove meat to deep platter, skim off fat ...