|Roasts: Meat, Fish, Vegetables and More|
|by Sonia Stevenson|
Simply the best roasing book your'll ever own by a cook who really knows what she's doing! From those wonderful convivial family dishes we all rem...
Tip: Try shoulder roast for more results.
1 - 10 of 28 for chuck shoulder roast
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Trim fat from beef and cut into 2-inch pieces. Place beef, sweet potatoes, onions, apples, beef broth, garlic, salt, 1/2 tsp. thyme, 1/2 tsp. pepper ...
Preheat oven to ... in the oven. Roast the brisket for ... slowly, uncovered for 1 hour, stirring frequently. Add more juice if necessary to keep meat moist.
A choice cut ... along with the roast. For 6 ... minutes of cooking. Good served with: Parsleyed potatoes, broiled cherry tomatoes and almond cake for dessert.
Brown roast on all sides ... potatoes. Mix well and pour over roast. Cover and simmer 2 hours; add potatoes and cook an additional 30 minutes. Yield: 8.
Bake beef and pork roasts in oven adding ... chunks and add all other ingredients and cook on top of stove for 2 or 3 hours to shred. This freezes well.
Cook meat until it is tender then cool and remove fat and shredded meat. Add all ingredients of sauce with meat in a large pan or crockpot and let ...
Place roast on heavy foil in baking pan. Combine soups and water; pour over roast. Seal foil around roast. Bake at 350 degrees for 2 hours for well-done meat.
Season beef. Wrap in foil and bake at 300 degrees for about 4 hours. Cool and shred beef into small pieces. Combine all sauce ingredients and heat to ...
Combine all ingredients, ... Pour over the roast (in a glass ... with or on the sliced roast. Noodles and a green vegetable are traditional side dishes.
Brown roast on all sides ... simmer for 1 1/2 hours. Add vegetables; cover and simmer 20 minutes or until tender. Serve pan drippings with roast. 6 servings.
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