|by Eve Adamson|
Over the last few decades, nutritional authorities have transformed the way we experience the family meal.
Results 1 - 10 of 66 for beef chuck tender roast
Result Page: 1
Remove fat from chuck roast and cut into ... pilaf: brown the rice with onion in butter. Cook in beef broth. Garnish with lemon wedges and plain yogurt.
Combine marinade ingredients. ... 9x13 pan. Place beef in pan; top ... 8-9 minutes per side for thicker cuts. Serve with sliced tomatoes and sweet onions.
Pierce meat generously with fork. Cover with marinade and refrigerate at least 8 hours or overnight. Bring to room temperature before grilling.
In saucepan combine first 8 ingredients and 1/2 cup water; bring to boiling. Reduce heat, simmer 20 minutes. Cool. Add meat; toss to coat. ...
Brown meat after ... Place soup over roast. Add water. ... bun, making a wonderful sandwich OR cut meat in chunks and serve with mashed potatoes and gravy.
Season meat with tenderizer and lemon pepper. Cover with onion and soup. Add 1 soup can of water. Cover and cook at 350 degrees for 1 hour. Uncover ...
Mix marinade in 9 x 13 inch dish. Trim excess fat from meat. Use tenderizer as directed. Add meat to marinade. Cover and refrigerate at least 4 ...
Pierce meat with ... entire top of beef with brown sugar. ... pan juices. (After roast is done, combine ... meat to cool and shred apart; mix meat in sauce.
In large pan: ... sauce Mix together. When beef is tender, shred into the above sauce and simmer for 3 hours. Add 1/2 cup of water or broth while simmering.
Coat beef cubes with flour ... ingredients, cover, and simmer until meat is tender - about 2 ... occasionally. Serve over hot egg noodles. 6-7 servings.
Result Page: 1
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