|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 top round roast for more results.
Results 1 - 10 of 13 for boneless top round roast
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In small bowl, ... Mix well. Place roast in large roasting ... mixture, reserving 1 tablespoon to rub over top. Bake uncovered ... hours at 300 degrees.
In a 2 ... rather than on top of the stove. Bring ... to a boil over high heat; cover tightly and cook in a preheated 350 degree oven for about 2 hours.
Bake roast in covered roaster ... slices. Refrigerate meat and liquid overnight. The day you are ready to serve, just heat in the slow cooker until warm.
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, ...
Rub or pound ... sugar dissolves. Place roast in crock pot and pour sauce over it and add onions. Cook on high for 1 hour and low for 6 to 8 hours more.
Prepare your choice of ingredients from Meat/Fish and Vegetables I and II categories; set aside. Stir water into cornstarch; stir in soy sauce and ...
Combine onions, celery, ... a bowl. Place roast in roasting pan, ... rub over the top of the roast. ... about 3 hours; about 140 degrees for rarer roast.
Combine all ingredients for marinade and bring to boil over high heat. Cool to room temperature. Place meat in deep crock or enameled pot, or Corning ...
Put meat in an earthen or glass dish, not a metal one. To make marinade, combine wine, vinegar, seasonings, onion and 2 cups of water. Pour marinade ...
Heat oil in ... enough to hold roast easily. Dredge meat ... remains on the top. Slowly add ... may want to thicken the gravy with a small amount of flour.
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