|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.
Tip: Try sirloin roast for more results.
Results 1 - 10 of 28 for boneless sirloin roast
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Preheat oven to 500 degrees. Rub roast with garlic and ... is 5 minutes to the pound for rare and 5 1/2 to 6 minutes to the pound for more well-done meat.
Heat oven to 325 degrees. Place roast in shallow roasting ... over high heat until thickened and bubbly. Slice roast; serve with apples and sauce. Serves 8.
In Dutch oven or heavy casserole with cover, slowly brown meat on all sides in hot shortening. Season generously with salt and pepper. Add water; ...
Combine first 4 ingredients in a large Ziploc, shake milk, place beef cubes in bag and shake well. Heat oil in a Dutch oven (large pot), add beef and ...
Partially freeze roast; slice diagonally ... peppers, if desire. Serve over fried rice, noodles or rice. Garnish with fresh red chili, if desired. Serves 6-8.
Place meat in deep bowl, combine other ingredients and pour over meat. Cover dish, refrigerate 24 to 36 hours. Turn meat 2 or 3 times. Remove meat, ...
In small bowl, ... Mix well. Place roast in large roasting ... mixture, reserving 1 tablespoon to rub over top. Bake uncovered for about 3 hours at 300 degrees.
Combine first 4 ingredients in a plastic bag; shake to mix. Place beef cubes in bag and shake well. Heat oil in large pan with lid; add beef and cook ...
Preheat oven to 375 degrees. Place roast in shallow pan ... minutes. Meat should be done well and medium and, in the center, rare. Will please everyone.
Combine onions, celery, ... a bowl. Place roast in roasting pan, ... reads 160 degrees for medium doneness, about 3 hours; about 140 degrees for rarer roast.
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