Put olive oil in skillet and preheat for approximately 3 minutes.
Add pot roast and brown both sides.
Add remaining ingredients and simmer on medium heat until meat is done, approximately 1 to 1 1/2 hours.
utcher's twine.
For the pot roast:
Cut the beef
ven safe pot w/lid brown both side of the roast, using
Combine Italian seasoning, garlic, salt, and pepper. Sprinkle over the pot roast; rub in
Choose a pot roast big enough to fit in your slow cooker. Place roast in cooker. Mix envelopes of dry mix together in a small bowl. Mix well. Pour mixes over roast. Cover. Cook on low for 6 to 7 hours, depending on size of pot roast.
Cook noodles according to package directions;drain and set aside.
Add leftover pot roast and next 3 ingredients in a large nonstick skillet over medium heat,saute for 6 minutes.Stir in teriyaki sauce and italian seasoning.
Combine green peas and next 4 ingredients.Fold in noodles;spoon mixture into a lightly greased 13-x9-inch baking dish.Sprinkle with half of parmesan
cheese.
Top evenly with beef mixture and remaining parmesan cheese.
Bake at 350 degrees for 30 minutes or until bubbly and golden.
Heat the salad oil in a Dutch oven and brown the meat slowly.
Sprinkle with the seasoned salt.
Pour the tomatoes and wine over the meat.
Add the spaghetti sauce mix (McCormick's is good), Italian seasonings and stir until mix is dissolved.
Add celery and onion.
Add bell pepper, potatoes and carrots, if desired.
Cover and simmer until tender, about 2 hours.
Cook longer for more tender roast, I usually cook mine 4 hours.
Serve the remaining tomato-wine sauce as gravy; thicken if desired.
POT ROAST: Use a metal skewer to
ides of the roast in the melted butter for 2-3 miutes
aggi.
Let it stand for an hour.
User deep
arge Dutch oven or any pot with a tight-fitting lid
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.
Place pot roast into crock-pot. Add water, salt and pepper. Peel and cut up potatoes and place in crock-pot. Let cook on high for 5 to 6 hours. When pot roast is ready, put about 4 tablespoons oil in skillet and let it heat. When it is hot, put 2 or 3 tablespoons flour, salt and pepper. Stir continuously until brown. Pour into crock-pot over roast and potatoes. Stir. This makes the gravy. Serve with corn bread or hot biscuits.
Bake potatoes at 350\u00b0F for one hour 15 minutes.
Salt and pepper pot roast.
Wrap with heavy-duty aluminum foil. Bake in 350\u00b0 oven for about 1 hour.
Remove; slice onion.
Slice potatoes like you would for potato chips.
Salt and pepper.
Add to roast in aluminum foil and cook for 1 hour more.
Wipe off roast with damp paper towel.
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.
Pat roast dry and season with salt
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.