pointy knife in the roast. Insert a piece of garlic
on-stick cooking spray. Place roast in slow cooker. In a
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.
part beef chuck-eye roast to create 2 smaller roasts
o use.
Prepare the roast:
Preheat oven to 350
- For this recipe I used a 6-qt
o coarsely chop.
Coat roast generously with 2 tablespoons olive
owl; set aside.
Pat roast dry with paper towels. Heat
6-8 minutes. Using slotted spoon, transfer bacon to paper-towel
sing paper towels, pat the roast dry to help get a
In a 6-quart Dutch oven, in hot oil, brown roast.
Spoon off fat.
Add mushroom soup, onion soup mix and 1 cup water.
Cover; cook over low heat for 2 hours.
Add vegetables.
Cover and cook 45 minutes or until roast and vegetables are fork-tender, stirring occasionally.
Remove roast and vegetables.
Stir together flour and remaining 1/4 cup water until smooth.
Gradually stir into soup mixture.
Cook until mixture boils and thickens, stirring constantly.
rom the (NOT previously frozen) roast. For me, this usually results
5*F.
Place the roast rib side down. Cut pockets
eserve to stuff in pork roast. Spoon remainder into a lightly greased
The success of this recipe relies on two things: the
b mixture all over the roast to coat all sides.
Put apples and prunes in roast opening.
Tie it together.
Bake in 325\u00b0 oven.
Combine sugar and salt.
Rub over prepared roast. Put on rack (fat side up) in shallow pan, 40 minutes per pound. Put small potatoes around roast.
(Spoon drippings over potatoes while they bake.)
One recipe pan gravy.
In 6-quart Dutch oven, put in 2 tablespoons hot oil.
Brown roast on all sides.
Spoon off fat.
Stir in mushroom soup, onion soup mix and 1 cup water.
Reduce heat to low.
Cook 2 hours, stirring often.
Add vegetables; cover.
Cook 45 minutes or until roast and vegetables are tender.
Place beef roast in crock pot.
Pour
In a 6-quart pan, in hot oil, cook roast until brown on all sides.
Spoon off fat.
Stir in soup, onion soup and 1 cup of the water.
Reduce heat to low.
Cover and let simmer 2 hours or until meat is tender, turning occasionally.
Add vegetables, cover and cook for 40 minutes more or until vegetables are tender.
Remove roast and vegetables.