1 - 10 of 39 for shoulder roast boneless
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Trim fat from beef and cut into 2-inch pieces. Place beef, sweet potatoes, onions, apples, beef broth, garlic, salt, 1/2 tsp. thyme, 1/2 tsp. pepper ...
In bowl, combine flour, cumin, cinnamon and salt. Add pork pieces, toss until completely coated. Place onion in bottom of 3-1/2 quart slow-cooker. ...
Spread onion over ... Place the pork roast on top of ... slices. Spoon sauce over top. Serve with mashed potatoes or shredded on kaiser buns, if desired.
Place beef in shallow pan. Combine vinegar, tomato juice, brown sugar, Worcestershire, 1 teaspoon salt, pepper, cumin, red pepper and 1/2 cup water.r ...
Cut about five ... across top of roast. Combine seasonings; ... until a meat thermometer reads 160°F-170°F. Let stand 10 minutes before slicing.
In a 5-quart Dutch oven, combine first 11 ingredients. Over high heat, heat to boiling. Reduce heat to low. Cover and simmer about 3 hours or until ...
Brown roast on all sides ... simmer for 1 1/2 hours. Add vegetables; cover and simmer 20 minutes or until tender. Serve pan drippings with roast. 6 servings.
Mix flour, salt ... rub over beef roast. Heat shortening ... and vegetables from skillet. Skim fat from broth. Serve broth with beef. Makes 12 servings.
Wash chicken breast, remove skin. Place in small saucepan, cover with water, bring to boil and simmer for 20 minutes, turn off heat. Wash napa ...
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.
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