|Roasts (Master Chefs)|
|by Janeen Sarlin|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
Results 1 - 10 of 89 for arm roasts
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Line baking dish ... to also cover roast). Place roast ... the roast. Place in preheated 300 degree oven for 2 1/2 to 3 hours. About 50 minutes per pound.
Trim all excess fat from roast. Place potatoes ... Crockery Pot on top of potatoes and onions. Cover and cook on low setting for 10 to 12 hours (high 5 to 6).
Mix salts and flavorings with vinegar, let stand 20 minutes. Add oil. Pour over meat and let set several hours in refrigerator or overnight. Cook on ...
Place pork roast in plastic bag ... degree oven, brushing occasionally with reserved marinade, until thermometer registers 170 degrees, about 2 1/2 hours.
Put soups in ... and carrots. Put roast in the soup ... (covered). You can thicken the soup broth with a thick mixture of flour and water to make gravy.
Sprinkle roast with tenderizer on ... several times. Refrigerate. Sear on hot flame 10 minutes each side and lower flame and cook 15 to 20 minutes each side.
Place roast in center of ... of foil. Sprinkle soup over roast. Seal in foil and place in a shallow baking dish. Bake at 350 degrees for 2 to 2 1/2 hours.
Pour water over ... rub over beef roast. Heat oil ... and mushrooms to Dutch oven. Cover and cook about 1 hour or until beef is tender. Makes 12 servings.
Brown roast, salt and ... in roaster. Add vegetables. Pour 2 cans Campbells mushroom soup and 2 1/2 cans water. Bake at 450 degrees for 4 to 4 1/2 hours.
Cut beef into about 2 inch squares. Marinate overnight in sauce in refrigerator. Bar-b-que over hot coals.
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