-pound bone-in pork shoulder roast will yield about 4 pounds
Combine onion, parsley, vinegar, oil, mustard, garlic and thyme.
Place beef chuck shoulder steak in plastic bag; add onion mixture, spreading evenly over both sides.
Close bag securely; marinate in refrigerator 6 to 8 hours, turning at least once. Pour off marinade, discard.
Place steak on rack in broiler pan so surface of meat is 3 to 5 inches from heat source.
Broil about 16 minutes for rare and about 18 minutes for medium, turning once. Carve steak diagonally across grain into thin slices.
Garnish as desired.
Place roast in roaster or heavy Dutch oven.
Add tenderizer to both sides of meat.
Dice onion and sprinkle on top.
Place several small pats of margarine around top of meat.
Tenderize meat with a fork and add lemon juice and vinegar slowly over meat. Cook in preheated oven at 375\u00b0 for 2 hours.
In large, heavy pan, brown meat in shortening.
Pour off fat. Stir in soup and 3/4 cup water.
Cover; cook over low heat for 3 hours, or until tender.
Stir occasionally.
Remove roast to serving plate.
Skim excess fat from pan juices.
Blend 1/4 cup water with flour until smooth.
Slowly stir into meat sauce. Cook; stir until thickened.
Serves 6 to 8.
arlic cloves. Add beef chuck arm roast and cook in these drippings
Cut smoked chuck into 1x2-inch cubes or
Place the meat in the crockpot.
Add remaining ingredients.
Cover and cook on low 10 to 12 hours.
Preheat oven to 350\u00b0.
Place roast on large piece of aluminum foil.
Sprinkle with dry onion soup mix.
Spread mushroom soup on top.
Wrap roast in foil.
Seal well.
Bake 2 hours or until done.
Preheat oven to 350\u00b0.
Put roast on heavy-duty foil in baking dish. Sprinkle soup mix over roast. Pour mushrooms and liquid over roast.
Seal foil over roast in pan. Put in preheated oven just before leaving for church.
It can bake as long as 2 1/2 hours and be perfect.
If you desire gravy, drain juices into a saucepan. Put 3 tablespoons flour in a small jar.
Add 1 cup water and shake vigorously.
Pour into heated juices. Cook until desired thickness.
Add more water, if needed.
Preheat oven to 325\u00b0 to 350\u00b0.
Place roast in roasting pan; sprinkle with onion soup.
Spread mushroom sauce on top.
Bake for 1 to 2 hours or until done.
Season roast well with salt and pepper (
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.
Heat oven to 400\u00b0.
Place roast in baking pan with 2-inch sides.
Season with pepper.
Bake in oven for 30 to 40 minutes or until center is slightly pink.
Meanwhile, saute onion in butter. Slice roast with electric knife into thin slices.
Remove from pan.
Add water to drippings.
Stir in cornstarch or flour to thicken.
Add salt and onion.
Return meat to pan and continue cooking until gravy is hot and thickened slightly.
Salt and pepper roast.
Place in roaster pan.
Sprinkle onion around roast.
Mix gravy mix and water.
Pour over roast. Add cream of mushroom soup. Sprinkle onion soup mix on top. Add potatoes and carrots. Cover with lid and cook at 325\u00b0 for 2 1/2 hours or until roast reaches desired tenderness.
Use a
piece
of
aluminum foil that can seal the roast well. Put the roast in the aluminum foil that has been placed in a
pan with
at least 1-inch sides.
Sprinkle the soup mix over the roast.
Put
the soup and water on top of the roast, too.
Cook in a
425\u00b0 oven for 2 hours.
Be sure you seal the foil well.
Season flour with salt and pepper.
Coat roast with mixture, brown in oil on all sides in dutch oven.
Add water to top of roast.
Add onion soup mix and stir.
Bake in 325 degree oven 2 to 2 1/2 hours depending on size of roast.
Roast is done when it comes apart when pierced with a fork.
Marinate roast overnight in Italian dressing.
Combine all ingredients and cook in a slow-type cooker until done.
Use gravy for rice or potatoes.
Put in a little cornstarch if you want thicker gravy.
Let the roast soak in Italian salad dressing overnight.
You can also put carrots and potatoes in with roast.
Brown roast on all sides in oil in large Dutch oven.
Combine tomato sauce, water, onions, garlic, salt and pepper, mixing well. Pour over roast.
Reduce heat, cover and simmer 2 hours.
Combine remaining ingredients and pour over roast.
Cover and simmer 1 hour or until tender.
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.
Trim fat off roast and cut into 1-inch cubes.
In a small roasting pan, combine all ingredients and bake, covered, until meat falls apart.
Skim off all fat.
Remove and shred meat. Return to cooking sauce, mix well, heat and serve.
One large serving equals 9 grams fat.
Can be frozen and warmed in preheated oven.