|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.
1 - 10 of 238 for oven beef roast
Place brisket on ... preheated 350 degree oven. Bake 1 ... small amount of currant jelly and shred on top of brisket, return brisket to oven for 1/2 hour.
Shake flour in large size bag, oven cooking bag; place ... Trim fat from roast. Place roast ... until tender. Spoon gravy from bag over roast and vegetables.
Mix all ingredients ... cover with foil. Roast at 425 degree oven for 15 minutes. ... side dish. This same recipe can be used to cook an eye round roast.
Coat roast with 1 teaspoon ... each pound of beef. Rub roast ... a jar or shaker. Cover and shake until flour dissolves. Add to roaster to thicken gravy.
Place onion soup the size of the roast on the tin ... degrees, 2 or 3 hours, depending on the way you like roast. This can be cooking while you are at church.
Place roast in deep bowl. ... few times. Place in a 325 degree oven for 20 to 25 minutes per pound for rare, 5 to 10 minutes longer per pound for medium.
Heat oil and ... cup water. Put roast in large roaster ... in 300 degree oven for 3 to ... with roast. Serve sauce over pasta. Good meal for a large crowd.
Trim excess fat ... fully cover the roast. Place meat ... together and seal well. Bake in preheated oven at 350 degrees for ... not peek. Serves 6 to 8.
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.
Add oil to ... warm pita bread crosswise in half. Place a lettuce leaf in each half, stuff with sliced cold beef and ratatouille mixture. Yield: 4 servings.
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