|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.
Results 1 - 10 of 246 for beef pot roast
Wash chuck roast. Season generously ... onions to greased crock-pot. Toss in ... in 1/2 can beef broth over roast ... and cook on low for 8 to 10 hours.
Place meat in slow cooking pot. Sprinkle meat ... cup of water. I usually skip the potatoes and carrots and mix the roast or round steak with egg noodles.
Roll roast in flour. Sear ... oil. Place in Crock-pot along with soup, ... package of onion soup mix and Kitchen Bouquet. Cook on low for 8 to 10 hours.
I learned this ... Steve. Place chuck roast in slow cooker. ... water intensifies the beef flavor and concentrates ... de-fatted and used for gravy or sauces.
Salt and pepper roast and place in Crockery Pot. Empty both ... slow for 6-8 hours depending on size of roast. When done, just pull roast apart and serve.
Combine seasoning; press onto beef pot roast. Heat oil ... stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce.
Combine garlic, lemon ... into surface of beef. In Dutch ... boil; cook and stir until thickened. Serve with pot roast and vegetables. Makes 6 servings.
Heat butter in ... Add 1/2 cup beef broth. Cover and ... platter. Keep hot and make gravy by adding flour to juices. Heat, stir to keep smooth. Serves 6 to 8.
Dredge meat with flour and brown on all sides in fat in heavy kettle or Dutch oven. Put a rack in kettle under meat. Add water, ginger and soy sauce. ...
Trim excess fat from meat. In Dutch oven brown meat on all sides in hot oil, remove meat. Drain off fat. In same Dutch oven combine water, chopped ...
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