Tip: Try chuck blade roast for more results.
1 - 10 of 22 for beef chuck blade roast
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OR OR OR ... over pork and beef. Place large ... the browned ground chuck/sausage mixture. Bring ... gallon of sauce; good for at least two meals for us.
Heat oil in ... medium heat. Add beef. Brown on all sides. Remove roast and set on ... and continue cooking for 30 minutes or until vegetables are tender.
Cover and bring to a boil; skim if necessary. Turn to low and cook until meat is tender (1 1/2 hours). Take out meat. Cut off all fat and cut into ...
Combine water, sherry, ... and ginger. Place roast in utility dish; ... until thickened. Reduce heat and cook for 3 to 5 minutes. Serve gravy with pot roast.
Cook meat until ... meat and cook slowly on low heat in slow cooker. Beef will shred. Serve shredded hot beef on warmed buns. Makes approximately 20 buns.
Brown pot roast. Season with ... hours or until tender. Thicken liquid to serve with noodles or rice. Left overs can be sliced for barbecued sandwiches.
Heat oil in ... medium heat. Add beef; brown on all sides. Remove roast and place on ... Garlic powder and parsley flakes may be added according to taste.
Heat oil in ... medium heat. Add beef; brown on all sides. Remove roast and place on ... and continue cooking 30 minutes or until tender. Makes 8 servings.
Dice beef, lamb and ... spices to taste. Simmer until red and green peppers are cooked. Serve hot. Sour cream can be added to individual bowls if desired.
Trim excess fat from beef roast. Rub Dutch ... improves in flavor and texture if it's prepared a day in advance, refrigerate overnight, reheated and sliced.
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