Season pot roast with salt, pepper and oregano to taste.
Make slits in roast with a sharp knife.
Put a little more salt, pepper and oregano, along with the garlic and parsley, in each slit. Coat the roast with flour.
twine.
For the pot roast:
Cut the beef
ll the sides of the roast. Coat roast with flour.
In a
Wipe off roast with damp paper towel.
In
Sprinkle roast with salt and pepper; coat with flour.
In a large
Preheat oven to slow (250\u00b0).
Sprinkle the roast with salt and pepper.
Heat the oil in a Dutch oven or other heavy roaster and brown the meat lightly on all sides.
Add the garlic, onions, celery, seasonings and wine; cover.
Bake 6 to 8 hours or until the meat is thoroughly tender.
Remove the bay leaf and allspice. Put the gravy through a sieve, or puree it in a blender.
Serve with the sliced meat.
b>pot roast with olive oil and a few shakes of Worcestershire. Season generously with
medium sized bowl, mash with fork (some lumps will remain
Season chuck roast with salt and black pepper; sear
Sprinkle the
pot roast with salt and pepper.
In
reviously the 3 pounds of pot roast with the pepper, lemon juice and
nto serving-size pieces; season with salt and black pepper to
epper. Sprinkle over the pot roast; rub in with your fingers.
In
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.
Fry bacon until crisp.
Coat pot roast with lemon pepper, salt and pepper.
Brown roast in bacon drippings on both sides. Combine soup mix, pickles and Worcestershire sauce; pour over browned roast.
Coat pot roast with a little vegetable oil. Rub in salt, pepper and herbs. Put pot roast in bottom of crock-pot and place vegetables around it. Add the beef broth and cover the pot. Cook for 8 to 10 hours on
low.
Coat pot roast with flour.
In Dutch oven, brown slowly on all sides in 2 tablespoons oil.
Season with salt and pepper.
Remove from heat.
Add 1/2 cup water.
Cover tightly and simmer slowly 2 1/2 hours or until tender.
Add water, if needed.
Coat both sides of pot roast with flour and brown in butter in an electric frying pan and turn temperature to low.
Fill pan with water to top edge of meat.
Generously sprinkle meat with salt, pepper and chargrilled seasoning and then coat top of meat with horseradish.
Cover and simmer for 2 to 3 hours, adding water so water doesn't completely evaporate.
Flip meat; add carrots and onion and simmer 20 minutes.
Add potatoes.
Serve when meat is tender and gravy is desired consistency.
Rub meat with salt and pepper; brown in hot fat in deep, heavy skillet.
Add tomato sauce, water and garlic.
Cover and simmer 2 hours.
Top with onion slices.
Combine brown sugar, paprika, mustard, catsup, lemon juice, vinegar and Worcestershire sauce. Pour over meat.
Cover and cook until tender, about 1 hour. Remove meat before cooking dumplings.
To serve, place pot roast in center of large platter; arrange onion rings and dumplings around it.
Garnish with parsley.
Makes 8 to 10 servings.
Dredge pot roast with flour and brown on all sides in hot fat. Season with salt and pepper.
Sprinkle with 2 tablespoons brown sugar.
Add vinegar and hot water.
Cover tightly.
Cook for 2 1/2 hours, adding water, if necessary.
Thicken the liquid for gravy by beating 3 tablespoons flour with cold water until smooth.
Bring liquid to boiling point.
(Add water to make 1 1/2 cups.)
Add gravy thickening, stirring constantly.
Cook 5 minutes.
Add potato chips and bake in 350\u00b0 oven for 30 minutes.