|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 pot roast for more results.
1 - 10 of 12 for mexican pot roast
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Brown pot roast in olive oil ... heat for 3 1/2 to 4 hours or until pot roast is tender. Carve into slices. Serve with noodles or rice. Yields 8 servings.
In a large, shallow baking dish place pot roast. Mix next ... from roast in pan or stove to boiling, using cornstarch to thicken. Pass gravy with roast.
In electric skillet ... made in crock pot. Brown roast on all sides, ... juice around roast to thicken for gravy. Gravy tastes great over mashed potatoes.
Sprinkle meat with ... Dutch oven. Brown roast quickly on both ... tightly, put in 350 degree oven and cook until tender, about 2 1/2 to 3 hours. Serves 8-10.
Add: 1 can green chilies 1 tbsp. sugar Beef broth 1 can tomatoes Cook.
I use Old ... one hot. Prick roast thoroughly with fork ... minutes let stand covered for 15 minutes. Serve with yellow rice. Spoon sauce over rice and meat.
Brown meat with onions, garlic powder and cumin in oil. Add stock, water, garlic, salt, pepper and chopped cilantro. Bring to a boil, cover, simmer ...
Preheat oven to ... in a large pot and add a ... Enchiladas with a dollop of sour cream, Spanish Rice, Refried Beans, salad, Saltine crackers and iced tea.
In a 3 ... (8 oz.) servings. Pot coffee con leche: ... amounts of pot coffee and warm milk into each cup. Optional: add sugar to taste. Great with desserts!!
Cook pot roast until meat is ... chopped chiles and the shredded pot roast. Simmer a few minutes and serve. May be served with rice or use in taco shells.
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