|Round the World in Recipes|
|by Michael Bateman|
A collection of easily prepared recipes from all over the world. This book also uses the Pyramid Theory of nutrition from America.
Results 1 - 10 of 135 for bottom round roast
Wash, dry roast. Rub with ... bouillon to keep from drying out. For gravy: May need to use all roast broth to make. If so, place sliced roast in bouillon mix.
Preheat oven to ... fat side up. Roast at 550°F at ... you want an easy hands-off, tender and juicy roast, try this recipe - you won't be disappointed!
24 hours before serving, bake roast, covered, 300°F ... in casserole and pour marinate over. Refrigerate. Bake in oven before serving at 325°F for 1 hour.
In Dutch oven ... the sauce over bottom of a shallow ... serving time, bake in 350 degree oven for 10 minutes. Spoon sauce over meat. Sprinkle with parsley.
Place roast on 2 layers ... with roast. Meat will be very tender. Gravy could also be refrigerated to remove grease from top, and served the following day.
In a Dutch oven, brown beef in oil; drain. Add water, onion, carrots, potatoes and bouillon cubes. Bring to a boil. Reduce heat; cover and simmer for ...
Mix soup mix in wine and bouillon, place roast in center of ... platter. Serve with remaining juices. Carve in thin slices across grain. Serves 4-6 people.
Bake 3 pound rum roast or bottom round in open pan ... bouillon cube and pour over meat. Refrigerate overnight. Bake at 325 degrees for 1 1/2 to 2 hours.
Mix in crock pot. Put meat in fat side up with rest of ingredients, cook low until meat is tender to slice (12 hours) or at high 7 to 8 hours. Take ...
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