1 - 10 of 66 for beef chuck tender roast

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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.

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 generously with fork. Cover with marinade and refrigerate at least 8 hours or overnight. Bring to room temperature before grilling.

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 ...

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.

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.

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.

Coat beef cubes with flour ... ingredients, cover, and simmer until meat is tender - about 2 ... occasionally. Serve over hot egg noodles. 6-7 servings.

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