|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 round roast marinade for more results.
1 - 10 of 15 for bottom round roast marinade
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Marinade overnight in refrigerator, turning once. Cook 2 to 3 hours on 350 degrees in oven. (Can also be used for crockpot cooking.)
Place meat in ... container. Heat above marinade ingredients to hot ... onions in pot and brown on all sides. Remove bay leaves from marinade and discard.
Three to four ... and pour heated marinade over it. Cover, ... and simmer a few minutes. Serve meat cut into 1/2 inch thick slices with gravy poured over.
Heat beef broth ... stand in this marinade, covered for ... in butter in bottom of pan until ... gingersnaps (crushed) and sour cream. Serve with wide egg noodles.
Slice beef thinly ... meat, reserving the marinade. Stir cornstarch ... Stir in marinade mixture - cook until bubbly and pour over pasta and grated cheese.
Lightly saute the ... and simmer the marinade for 20 minutes. ... pour over the roast in a large ... roast on a spit basting often until the roast is done.
In 3-quart saucepan ... and cool. Add roast, turning to ... teaspoon salt. Strain marinade, reserving liquid. ... over the meat. Serve. Serves 14 to 16.
In a 2 ... leaves. Bring this marinade to a boil ... casserole to a boil over high heat; cover tightly and cook in a preheated 350 degree oven for about 2 hours.
Two days before ... meat in the marinade twice a day. ... lest it curdle. Slice the meat, pour the gravy into a sauce bowl and serve with the sauerbraten.
Place meat in ... Remove meat, reserve marinade. Pat meat ... Add more marinade, if necessary. Strain gravy and serve with mashed potatoes or dumplings.
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