|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 41 for smoked chuck roast
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Cut away all ... from a beef roast and cut into ... Cook 10-20 more minutes. Serve (optionally) with shredded cheese on top. Approximately 10 servings.
Stud roast with garlic, placing ... minutes more, brushing occasionally with marinade. Remove garlic; season to taste with salt and pepper. Slice and serve.
Preheat oven to ... up. Pour liquid smoke around it (you ... in the oven. Roast the brisket for ... frequently. Add more juice if necessary to keep meat moist.
1. In sauté pan, heat olive oil and saute the onions. Cook until the onions become transparent (about 10 mins.), then add the garlic and cook for ...
Wrap chuck roast in foil and ... Remove foil and drain juices. Beef will fall apart. Mix beef, BBQ sauce, Russian dressing and liquid smoke. Serve on buns.
Bake beef and pork roasts in oven adding ... chunks and add all other ingredients and cook on top of stove for 2 or 3 hours to shred. This freezes well.
Brown bacon in a Dutch oven or heavy, 3 quart pot. Remove bacon and brown onion sin the bacon drippings until transparent. Remove pot from heat and ...
Place meat in roaster. Mix ingredients and pour over meat. Cover. Cook at 275 degrees for 5-6 hours until meat will shred when stirred.
Blend well in ... 8 hours. As roast cooks and becomes ... fork. Continue to do this until meat is completely shredded. Serve on Kaiser rolls. Serves: ALOT!
Trim off excess fat. Semi freeze meat for easier slicing. Cut across grain into 1/8 inch strips. Place meat in shallow pan. Combine all ingredients ...
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