utcher's twine.
For the pot roast:
Cut the beef
rge Dutch oven or any pot with a tight-fitting
ven safe pot w/lid brown both side of the roast, using
onstantly to keep eggs from cooking.
Whisk egg mixture into
Wash and cut pot roast into chunks.
Emerge into 4 quarts of hot tap water in a large pot.
Put on high heat.
Add salt, pepper, tenderizer, garlic salt and Worcestershire sauce.
Slice and add carrots, chopped onions, cubed potatoes and sliced bell peppers. Let cook on high heat for one (1) hour, add mushrooms, continue to cook on high heat until roast chunks are good and tender.
Add flour for gravy, let thicken and brown in pot, let simmer. Approximate cooking time, two (2) hours.
Approximately 8 to 10 servings.
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.
Brown pot roast in oil.
Pour off drippings.
Add salt, pepper, tomato juice, horseradish and onion.
Cover tightly and cook slowly for 3 to 3 1/2 hours or until meat is tender.
Remove roast to platter.
Add water to cooking liquid to make 2 cups. Thicken with flour to make gravy.
Serves 6 to 8.
Combine flour, salt, pepper and ginger.
Dredge meat in seasoned flour.
Brown pot roast in oil.
Pour off excess drippings.
Add cinnamon stick and water.
Arrange dried fruit on pot roast.
Cover and cook slowly for 2 1/2 to 3 hours or until meat is tender.
Add orange juice and cook slow for 15 minutes. Discard the cinnamon stick.
Remove meat to heated platter. Thicken fruit and liquid mixture with cornstarch for gravy.
Sprinkle the
pot roast with salt and pepper.
Place pot roast in a roasting pan, can be frozen, pour in the water. Add bouillon cubes, liquid smoke and onions to the water. Bake at 225\u00b0f. 110\u00b0c. gas mark 1/4 for 4-6 hours. Remove from oven, add potatoes, return to the oven and bake for a further 2 hours. Roast should be tender and fall apart. Baste periodically during cooking time. Shread the beef on a platter to serve.
POT ROAST: Use a metal skewer to
Combine flour, salt and pepper.
Dredge pot roast in seasoned flour.
Brown in lard or shortening.
Pour off drippings.
Add remaining ingredients (except water and flour).
Cover tightly and cook slowly 3 to 3 1/2 hours or until meat is tender.
Take out bay leaf.
Thicken.
Cooking liquid for gravy.
Puncture meat with fork on all sides.
Spread 1/2 of each soup mix on the bottom of cooking bag.
Place meat on top.
Spread rest of soups on top of meat.
Seal the bag; do not slit any part of bag.
Place in microwave bowl.
Let sit about 1/2 hour.
Place in microwave; cook for 20 minutes per pound at power level 5.
When halfway through cooking, turn roast around in the bag.
Reseal.
ides of the roast in the melted butter for 2-3 miutes
aggi.
Let it stand for an hour.
User deep
Put beer and flour into browning bag and mix.
Coat the bag with mixture.
Put pot-roast into bag.
Add peeled potatoes and sliced onion over the mixture.
Tie up the bag with tie.
Put 6 (1/2-inch) cuts into the browning bag.
Bake at 325\u00b0 for 2 hours.
Brown pot roast in oil and drain.
Add water, soy sauce, pepper and onion.
Cover tightly and cook slowly for 2 1/2 to 3 hours on top of stove.
Cook until meat is almost tender.
Add green peppers, apples, raisins and brown sugar.
Continue cooking until meat is tender, about 30 minutes.
Trim excess fat from meat.
Coat all sides of meat with flour. In a Dutch oven, brown meat slowly in 2 tablespoons cooking oil. Sprinkle with salt and pepper.
Add beef broth, basil or thyme and Worcestershire.
Cover and bake in a 325\u00b0 oven for 1 to 1 1/2 hours.
Add vegetables and onion soup mix.
(If need to add more liquid, mix soup mix in needed amount of water, beef broth or red wine.) Continue baking, covered, about 45 minutes or until vegetables are tender.
Prepare Pot Roast Gravy.
Makes 8 servings.
Place roast in shallow baking dish or pan with 2 cups water, salt, pepper, garlic and pot roast mix.
Put in oven at 325\u00b0 for about 2 hours or until tearing tender.
Peel and cut up potatoes; place them and the carrots, green beans and onions in with the roast and 1 cup of water.
Cook for about 1 hour, until vegies and potatoes are cooked.
Serves 4 people.
Serve with a salad for a full meal.
Combine flour and pepper; coat pot roast.
In Dutch oven, brown roast in oil; drain.
Add water, tomatoes, caraway seed, onion soup mix and bay leaves
Bring to boil.
Reduce to heat; cover tightly and simmer 2 to 3 hours, or until roast is tender. Makes 6 to 8 servings.