|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.
1 - 10 of 186 for season roast beef
Put all ingredients into the CrockPot and cook on low setting for 12 hours. Shred the meat, serve on hoagies with Provolone cheese and extra juice ...
For EACH pound of roast beef mix together ingredients above. Rub this mixture over entire roast. Roast on rack in open roaster desired length of time.
Take a sirloin tip or rump roast and rub seasonings ... steaks with before grilling. Sprinkle on Worcestershire sauce over steaks and marinate a little while.
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 ...
Using large bowl combine all of the meat and vegetables which have been finely chopped as well as the finely chopped fresh onion. Mix all together, ...
In a Crockpot, add beef roast and water to ... a few in the water. Cook on low 8-9 or until roast is done. Shred apart and eat on a bun or over noodles.
Day before: In ... and the seasonings (season heavily) over beef. Brown, uncovered, ... and serve in its own juices. Serves 20 and is great for buffets.
Roast the beef so it is ... Simmer the beef juice and spices. Pour over roast and bake in slow oven 2 to 3 hours. Serve meat on buns and use juice for dip.
Cook roast until almost done. ... over the roast beef. Cover and ... ahead. Keep in refrigerator and heat before serving. Makes great Italian beef sandwiches.
Trim fat from beef and cut into ... After flaking meat, put it back in the juice. Leave in crock pot on low until serving time. Add hot water for more juice.
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