|Second Helpings of Roast Chicken|
|by Simon Hopkinson|
In this follow-up to the smash sensation Roast Chicken and Other Stories, Simon Hopkinson re-creates his winning formula by taking forty-seven com...
1 - 10 of 45 for chuck roll roast
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Marinate roast 2 to 3 ... cooks down and vegetables are tender. Remove to heated platter. Skim excess fat from liquid and thicken with corn starch. Serves 8.
Cover roast with water. Bring ... Simmer for 20 minutes. Slice meat when cool. Add to juice. Simmer for 1/2 hour. If a lot of juice, don't add too much water.
Place beef in ... ingredients except the rolls; pour over ... occasionally. Shred beef with a fork. Serve on rolls or buns. This also is good in the crock pot.
Heat oil in 6 to 8 quart Dutch oven over medium high heat. Add meat and cook until browned on all sides; remove from pan and set aside. Reduce heat ...
Put all ingredients into crockpot. Cook on low all day. Heat french rolls. Put meat into rolls and pour juice over. Serves 6.
Trim fat from roast. Cut roast ... Place meat on rolls. Strain juices ... sandwiches for dipping. Good with a slice of Mozzarella cheese. 8 to 10 servings.
Place beef in ... ingredients except the rolls. Pour over ... beef occasionally. Shred beef with a fork. Serve on rolls or buns. Yield: about 24 servings.
Put everything in crock pot on low setting. Cook for approximately 10 hours. Do not lift lid. Meat will fall apart when finished. Serve on rolls.
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 ...
Place meat in Dutch oven and pour beer, water and salad dressing mixes on top. Cover and cook at 375 degrees for 3 to 4 hours.
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