|James McNair's Beef Cookbook|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
1 - 10 of 477 for beef chuck roast
Wash chuck roast. Season generously ... bay leaf. Pour in 1/2 can beef broth over roast and add salt and pepper. Cover and cook on low for 8 to 10 hours.
Place roast on large sheet ... roast. No water. Wrap roast, making sure that the bone doesn't tear the foil. Bake at 300 degrees for 4 hours (approximately).
Rinse meat under ... of pot. Place roast in center of ... potatoes or noodles and your favorite vegetable. Pour the gravy over meat and potatoes and enjoy!
Trim fat from beef and cut into ... cooker. Cook 15 minutes or until thickened. Serve sauce with beef, potatoes, and apples. A very warming, fulfilling dish.
Slice off excess fat from chuck and cut into ... to size desired. Set Crock-Pot to high and cook until vegetables are tender and meat is cooked through.
Make a bundle ... mix Cut the chuck roast into large chunks. ... it on low and add a little more water, the crock pot should work well for this recipe.
Trim fat from meat. Cut meat into 3/4-inch cubes. In 5-quart Dutch oven, brown half of meat in hot oil. Remove. Brown remaining meat with onion and ...
Combine bottle of ... dressing mix. Place roast in Crock-Pot and ... After cooking, shred beef with fork and ... bread. Cheese and steak sauce is optional.
I learned this ... to Steve. Place chuck roast in slow cooker. ... water intensifies the beef flavor and concentrates ... and used for gravy or sauces.
In a soup ... and brown the chuck roast. During the ... meat to the beef water. Add the ... soft. The soup can be transfered to containers for freezing bell
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