|Roasts (Master Chefs)|
|by Janeen Sarlin|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
Tip: Try broil roast for more results.
1 - 10 of 27 for london broil roast
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Line the bottom of a casserole dish with the slices of beef. Place pads of the butter over the beef. Peel and cut up the apples. Place the apples ...
Place your choice of meat in a LARGE Dutch oven; pour in the V8 and Bar-B-Que Sauce. Add enough water to cover the meat. Cover and cook for 2 hours ...
Mix first 10 ingredients in order given. Use stainless or glass bowl. Work strips of beef into marinade by hand, piece by piece. Cover tightly and ...
Put London broil in a flat ... it. Marinate 3-4 hours, turning frequently. Barbecue over hot coals 15 minutes on each side. Brush frequently with marinade.
Melt butter in 3 quart saucepan and saute onion. Stir in remaining ingredients, except sour cream. Heat just to the boiling point, reduce heat and ...
For marinade combine first 9 ingredients. Pour over beef; cover and refrigerate for several hours or overnight. Cook beef on a grill, using the ...
A refreshing summer treat when you just don't know what to do with leftover beef. Cube both beef and tomato and mix in Tupperware container that will ...
The Day Before: Put eye of round roast in sealable container. ... roast is best when cooked rare-medium. Alter cooking time to suit your taste in doneness.
Heat oven to 300 degrees. Place roast in a 5 ... tender. You may thicken pan juices for gravy or use as is for individual dipping of your roast beef sandwich.
Place roast in slow cooker ... 45 minutes on medium heat. Add potatoes, carrots, onion, and celery. Cook for 1 1/2 hours on medium. Serves 4 to 6 people.
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