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
Massage your roast with the seasonings.
Heat a cast iron skillet, add the bacon grease and get that smoky hot.
Sear the roast on all sides.
Add the wine, diced tomatoes with the liquid from the can, and beef stock to the crock pot along with the roast.
Cover and cook on low for 8 hours.
Remove roast and place in a covered dish on the side.
Add all the vegetables to the crock pot, cover and cook on high 1.5 hours, or until done to your likeness.
Slice the roast and serve with all the vegetables and sauce.
Massage the roast with the seasoning.
Preheat
eam, pull apart beef chuck-eye roast to create 2 smaller roasts
edium-high heat. Season the chuck roast with salt and black pepper
spread mixture over beef chuck roast. Transfer roast to a shallow roasting pan
Preheat oven to 350\u00b0.
In skillet, brown roast in oil.
Place in baking dish.
Add flour to drippings in skillet and cook and stir until browned.
Add buttermilk, water, bouillon, thyme and pepper.
Cook and stir until bouillon dissolves and mixture thickens.
Place vegetables and onions around the roast, then add sauce over meat.
Bake 1 hour and 45 minutes or until meat is tender.
Trim fat from blade chuck roast.
Put into Corning Ware pot. Add remaining ingredients.
Cover and bake 2 1/2 hours at 325\u00b0 to 350\u00b0.
Score fat edges of roast.
Place meat in shallow baking dish. Combine lemon peel and juice, cooking oil, green onion, sugar, salt, Worcestershire, mustard and pepper.
Pour over roast. Cover; let stand 3 hours at room temperature or overnight in the refrigerator, turning roast several times.
Preheat oven to 350\u00b0.
Place roast in roasting pan or Dutch oven; pour catsup over it, then the cola.
Cover pan, cook in oven for 3 to 4 hours; depending on size of roast.
Preheat oven to 350\u00b0.
In a large skillet, brown roast in oil. Place in roaster.
Add flour to meat drippings.
Add buttermilk, water and bouillon.
Cook, stirring until bouillon dissolves (about 10 minutes).
Place carrots and onions around meat.
Pour sauce over meat.
Cook 1 hour and 45 minutes.
Add remaining vegetables. Cook 15 minutes longer.
o coarsely chop.
Coat roast generously with 2 tablespoons olive
eat, in hot shortening, cook chuck roast until well browned on all
In a 6-quart saucepan, in hot oil, brown roast on all sides. Spoon off fat.
Stir in mushroom soup, onion soup mix and 1 cup water.
Reduce heat to low; cover and cook for 2 hours.
Add vegetables.
Cover; cook for 45 minutes, or until roast and vegetables are fork-tender.
Remove roast and vegetables.
Stir together flour and remaining 1/4 cup water until smooth. Gradually stir into soup mixture.
Cook until mixture boils and thickens, stirring constantly.
Garnish with fresh parsley, if desired.
Makes 8 servings.
In a 6-quart Dutch oven, in hot oil, brown roast.
Spoon off fat.
Add mushroom soup, onion soup mix and 1 cup water.
Cover; cook over low heat for 2 hours.
Add vegetables.
Cover and cook 45 minutes or until roast and vegetables are fork-tender, stirring occasionally.
Remove roast and vegetables.
Stir together flour and remaining 1/4 cup water until smooth.
Gradually stir into soup mixture.
Cook until mixture boils and thickens, stirring constantly.
In crockery cooker, place sliced carrots.
Trim excess fat from roast, cut in half and fit into cooker atop carrots. Sprinkle with salt and pepper.
Combine pineapple, sugar, soy sauce, garlic and basil.
Spoon over roast.
Cover; cook on low heat setting for 8 to 10 hours.
Remove roast; keep warm.
Skim fat from cooking liquid.
Using flour or cornstarch mixed with a little water, add to liquid to thicken and make a gravy.
Serve meat with gravy over hot cooked noodles.
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.
Pat roast dry and season with salt
Wipe off roast with damp paper towel.