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Results 1 - 10 of 19 for chuck eye roast

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Wash the beans thoroughly. Place beans in a large pot, cover with 3 inches of cold water and soak overnight. Drain and rinse the beans in the ...

Soak dried beans in cold water to cover 12 hours or overnight. Drain. Rinse beans. Combine beans and 1 quart water in large saucepan. Heat to ...

Slice beef thinly across grain into bite size strips. Combine water, vinegar, onion, pepper and red pepper. Add meat; mix well. Marinate 15 minutes ...

Place sausage and ... over surface of roast. Beginning with ... and roast 1 1/2 to 2 hours at 350 degrees until roast is tender. Make gravy from drippings.

Trim excess fat from beef roast. Rub Dutch ... improves in flavor and texture if it's prepared a day in advance, refrigerate overnight, reheated and sliced.

Trim meat of excess fat (and bone it if you need). Blend the salt and spice mixture in a bowl, set the meat on a tray, and rub mixture into all sides ...

Ingredients listed are ... a 3 pound roast and cut remaining ... processor and add to reduced barbecue sauce. Serve sauce with sliced roast. Makes 8 servings.

Heat oven to 325 degrees. Coat beef with flour. Heat oil in Dutch oven. Cook beef until brown. Add garlic; cook 1 minute. Remove garlic and fat. Add ...

In a Dutch oven or crock pot, mix all ingredients except noodles together. In Dutch oven bake at 325 degrees for 2 1/2 hours; in crock pot, cook on ...

Put thin slices of meat in bowl with marinade. Do not use metal bowl. Mix with your hands until well blended. Cover and chill in refrigerator for at ...

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