|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 rump roast for more results.
1 - 10 of 27 for bottom round rump roast
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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.
Crush garlic; rub into roast. On wax ... simmer for 4 hours, or until meat is fork tender, turning it occasionally. When cooked, transfer to warm platter.
Brown roast well in Crisco. ... and around meat. Place carrots around meat. Pour stock and wine over top; cover. Bake at 325 degrees for 4 hours. Serves 6.
Cook roast until tender (I ... baking dish. Sprinkle Lipton onion soup over meat. Mix soup with can of broth from meat and pour over roast; cook until bubbly.
Mix all spices together and bring to a boil; cool, add meat and refrigerate 3 or 4 days, turning meat over once a day. Remove meat and dry with paper ...
Lightly brown onion ... cups water. Place roast in 4 quart ... ready to serve. May also be cooked in a slow cooker 8 to 10 hours on low (about 200 degrees.)
Variation: 2 medium ... possible from the roast. Heat Dutch ... Peel 2 medium size onions, quarter, add to pot with vegetables if you like cooked onions.
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.
Thoroughly brown all sides of pot roast in oil. Cut ... with 8 to 10) until gravy is thickened. Add raisins. Serve with sliced pot roast and cooked noodles.
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