|Not Just Roast: Great Chicken Dishes|
|by Linda Fraser|
This is the essential guide to cooking with chicken--enticing to look at and extremely easy-to-use, it contains everything you need to know about ...
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 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.
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.
Brown roast on all sides ... is tender. Add boiling onions and squash ... slivered almonds. Garnish with parsley sprigs and cherry tomatoes. Serves 6-8.
Cut chuck roast into large chunks, ... water. Bring to boiling, cover, reduce ... to a gentle boil and cook, uncovered, ... sprinkle over. Makes 6 servings.
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.
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.
Place roast in an earthenware ... salt, vinegar, and boiling water. Cover bowl ... Sauerbraten is the spice vinegar marinade that tenderizes the venison.
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 ...
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.
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