he cashew nuts in a nut mill, blender or mincer until
onsistency, which will help the nut roast bind together) Leave the millet
aste.
Turn out the nut roast, slice and serve on warmed
pointy knife in the roast. Insert a piece of garlic
Preheat your oven to 350\u00b0.
Place your pot roast into a casserole dish or a baking bag; either will do.
If you place it in a casserole dish, it needs to have a cover.
Mix all the soups and liquid together; pour onto pot roast.
Bake for 3 hours. Serve pot roast with mashed potatoes or rice.
You'll already have your gravy.
Enjoy!
on-stick cooking spray. Place roast in slow cooker. In a
Preheat oven to 200 degrees. Brush beef with oil and rub parprika over the entire roat. Season with salt and pepper. Roast beef for 20 minutes. Meanwhile, mix all ingredients except the sour cream in a bowl. Remove beef from oven, cover with mushroom mixture. Roast for a further 20 minutes on medium heat. Remove beef from pan leaving behind the mushroom mixture and cover to rest. Add the sour cream to the mushroom mixture and stir well to combine. Slice your beef and serve with lashings of mushroom gravy - divine!
Line a baking dish with aluminum foil big enough to wrap around roast.
Place roast on foil.
Sprinkle soup mix on top of roast.
Pour mushroom soup on top of this.
Wrap the foil tightly around the roast to prevent any steam from escaping.
Bake for 2 1/2 hours.
This makes its own gravy and is very good.
Bake at 350\u00b0.
Put roast in skillet.
Brown on both sides.
The darker the better the gravy.
After browned put in oven pan.
Mix mushroom soup and 1 can milk.
Pour over the roast.
Take package of onion soup mix and pour all over roast.
Cook at 350\u00b0 for 1 1/2 hours.
Mix all ingredients together until mixture is smooth.
Pour into unbaked Cream Cheese Crust and bake for 35 minutes in a preheated 350\u00b0 oven.
Remove from oven and top with Caramel Nut Topping and bake an additional 15 minutes.
For the roast: Cook the onion and garlic
Sprinkle roast
with
salt,
pepper and garlic powder to suit taste; brown
in oil or shortening and drain.
Add desired amount of onions,
soup
and beef stock; cover and simmer until tender, 3 to 4 hours.
then mix in the remaining roast ingredients: broth, nutmeg, lemon juice
Cut round roast into 1-inch cubes; set aside.
Combine Zinfandel, garlic, oregano and lemon juice.
Mix well.
Add marinade to round roast.
Marinate overnight.
Prepare using any favorite roast recipe.
art with 1/4 of nut filling.
Roll up jelly
Rub roast on all sides with flour.
Sprinkle with salt and pepper.
Heat oil in deep, heavy, nonstick Dutch oven.
Add beef. Brown about 10 minutes at medium heat, turning roast often.
Turn heat to lowest setting.
Add herbs, mustard, ketchup, red wine, water and bay leaf.
Cover and cook slowly for 1 1/2 hours, adding water if liquid boils down too dry.
Add mushrooms and cover. Simmer 1/2 hour or until beef is tender.
Remove meat and mushrooms to platter.
Keep warm.
nd let the meat and mushroom brown a bit on the
ur own use.
Date Nut Bread using starter:
Mix
ubbly.
Pour gravy over roast and use the rest for
Trim excess fat from roast.
Coat meat with flour.<