utcher's twine.
For the pot roast:
Cut the beef
arge Dutch oven or any pot with a tight-fitting lid
Heat oil in saucepot. Add beef and cook until browned. Pour off fat. Add mushroom soup, 1 c. water and soup mix. Heat to a boil. Cover and cook over low heat about 1 to
1-1/2 hours. Add potatoes and carrots. Cover and cook 1 hour or until roast is fork-tender. Remove roast and vegetables to platter. Mix flour and remaining water. Add to soup mixture. Cook and stir until mixture boils and thickens.
Salt and pepper the chuck roast and brown it in the
In large Dutch oven, heat oil.
Place in roast; salt and pepper heavily.
Brown on all sides.
Add red wine vinegar, bay leaves and enough water to cover roast.
Reduce heat; cover and simmer pot roast.
Cook for 20 minutes per pound.
In the last 30 minutes, add potatoes and carrots and cook until they pierce easily with a fork.
Slice meat and serve with potatoes and carrots.
ven safe pot w/lid brown both side of the roast, using
In a large soup pot, melt butter over medium high heat. Brown the beef chunks in the butter.
Add salt, pepper, garlic, broth, vegetables and tomato paste.
Bring to a boil.
Add bay leaves and Magi.
Reduce heat to medium-low (so soup is simmering).
Cover and cook for 1 1/2 hours (until potatoes are done but not overcooked.).
Trim off excess fat from roast; sprinkle with salt and pepper and place in crock-pot. Add the vegetables, bay leaves, rosemary and thyme to slow cooker. Add the broth. Cover and cook on low 8 1/2 to 9 hours or until beef is tender. Remove beef to serving platter. Arrange vegetables around it. Remember to discard the 2 bay leaves.
Cut slits in beef. Take 1 medium clove of garlic and cut it in slits. Put it in slits of beef. Brown the roast on both sides. Cover in water. Pour in 1/2 cup of Heinz \"57\" sauce, Worcestershire sauce, A.1. steak sauce, oregano, parsley, Italian seasoning, bay leaf, salt and pepper and diced onions. Cover and simmer until meat is done. When meat is done, remove from pan. Strain the liquid into a another pan and make gravy from strained liquid.
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
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.
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.
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.