1 - 10 of 45 for chuck roll roast
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Trim fat from roast. Cut roast ... forks to shred. Place meat on toasted French rolls. Drain meat juices. Use juice for dipping. Makes 8 to 10 servings.
Brown roast in oil. Pour ... (rolled into fine crumbs) to liquid and heat on stove. Ginger snaps will thicken the liquid to make a sweet, yet spicy gravy.
Cut 4 of ... slits in the roast and slide a ... potatoes make a good accompaniment. Calories, 564; protein, 36g; fat, 44g; sodium, 194 mg; carbohydrates, 2g.
Cut 4 of ... slits in the roast and slide a ... a steamed carrots and potatoes or green beans and mashed potatoes make a good accomplishments. Serves 8.
Preheat oven to 375 degrees. Place roast in shallow pan ... minutes. Meat should be done well and medium and, in the center, rare. Will please everyone.
Pierce meat with ... to 250 degrees. Roast 4-5 hours. When ... but it won't roll, of course ... the foil. Be careful when opening foil; steam rushes out.
Trim fat from roast. Cut roast, ... Place shredded meat on roll. Strain meat juices; skim off fat from juices. Serve juices with sandwiches for dipping.
Place in deep cooker: Add water half way up on beef - do not submerge. Add: Cover cooker, start on high heat until it boils, then cut to low and cook ...
"Feijoada Completa" Wash and look for gravel then soak overnight in a bowl being sure beans are well covered with water. For cooking use a large ...
Wipe roast. Place on ... degrees for medium or 170 degrees for well done. Remove from oven. Allow to stand for 15 minutes before carving. Garnish with parsley.
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