|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.
1 - 10 of 91 for boiling chuck roast
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Use a heavy ... pepper and flour; roast and brown slowly ... serve. This may be made in the slow cooker. Simmer on low heat until tender (do not boil).
Place roast in an earthenware ... salt, vinegar, and boiling water. Cover bowl ... Sauerbraten is the spice vinegar marinade that tenderizes the venison.
Buy a 3 1/4 pound roast, rump or chuck, trim fat, ... room temperature and place in a preheated 325 degree oven for 30 minutes. Sprinkle parsley over all.
Cut chuck roast into large chunks, ... water. Bring to boiling, cover, reduce ... to a gentle boil and cook, uncovered, ... sprinkle over. Makes 6 servings.
Brown roast on all sides ... is tender. Add boiling onions and squash ... slivered almonds. Garnish with parsley sprigs and cherry tomatoes. Serves 6-8.
Combine all ingredients and pour over roast and bake 350 degrees until tender. I usually put mine in a crock pot and cook for about 5 hours or until tender.
Place sausage and ... over surface of roast. Beginning with ... and roast 1 1/2 to 2 hours at 350 degrees until roast is tender. Make gravy from drippings.
Cook onions slowly ... water, vinegar and catsup. Cover and simmer until meat is tender, 1 1/2 hours. Serves 6. Rump, or round can be used instead of chuck.
Trim fat from beef and cut into chunks. Mix all dry ingredients in a small bowl, pour over meat, and add bouillon mix and peppers. Bake at 350 ...
Brown onions and ... and slowly add boiling water, stirring constantly. ... chicken may be substituted for the beef or you may use two or three together.
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