|James McNair's Beef|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
Results 1 - 10 of 63 for french roast beef
Result Page: 1
Saute onion in butter until tender. Add remaining ingredients, except cornstarch. Cover and simmer 20 minutes. Mix cornstarch and 1/4 cup water and ...
Slice off excess fat from chuck and cut into bite size pieces. Add all ingredients into Crock-Pot. Add more or less ingredients to size desired. Set ...
Place beef roast, salt, thyme, ... vegetables, broth may be used to make gravy. Slice meat into 1/4" slices. 8 servings, approximately 300 calories per serving.
Salt and pepper roast and place in ... soup over roast. Cook slow for 6-8 hours depending on size of roast. When done, just pull roast apart and serve.
marinate overnight for ... large bowl. Add roast and turn to ... 400 degrees. Drain beef, reserving marinade. ... occasionally with marinade, about 45 minutes.
Roast beef in hot oven ... in roaster and French onion soup mix. ... or in Kaiser Rolls on Hoagie Buns as sandwiches. Gravy can be made out of the broth.
Combine garlic, salt ... rub evenly over roast. Place roast ... slicer. Add sliced beef to seasoned liquid; ... gravy and green peppers. Yield 16 sandwiches.
Preheat oven to ... and 1/2 can French fried onions. Spoon ... end of each beef slice. Roll up ... uncovered, 3 minutes or until onions are golden brown.
Cook beef slowly in broth ... When beef is tender, remove to plate, shred and pile on Kaiser roll. Top with sauteed vegetables and serve. Serves 6 to 8.
Cook beef until it is well done (boil or pressure cook). Cook noodles; drain well, mix in soups and beef. Simmer and serve.
Result Page: 1
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