Results 1 - 10 of 63 for blade pot roast

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In large skillet ... over top of roast; add onions. ... stirring constantly. Return to heat and cook, stirring constantly, until thick. Cook 2 more minutes.

Put sliced onion ... size baggie. Put blade meat on top ... juice in refrigerator in bottle for other uses. Use vermouth on steak after cooking, sparingly.

Brown roast in small amount ... and vegetables. Bring up sides of foil and use fold over fold method, making sure each fold is pressed tightly together.

In a skillet, brown meat slowly in a small amount of hot oil. Sprinkle meat with a little salt. Combine remaining ingredients and pour over meat. ...

Surround the meat ... pepper. Pour over pot roast meat. Cover pan ... before putting in oven.) Exceptionally good the next day! Serve on bed of wide noodles.

Brown pot roast. Season with ... hours or until tender. Thicken liquid to serve with noodles or rice. Left overs can be sliced for barbecued sandwiches.

Season pot roast with onion salt, ... meat and potatoes are tender. Baste potatoes, meat and carrots frequently. To serve, arrange vegetables around meat.

Quarter carrots, potatoes, and meat. Put in large roaster oven pan or deep square dish casserole. Mix all liquid together. Add tapioca to liquids. ...

Put in 3 quarts water. 1 sm. onion Cook until meat is tender. Add: 1 sm can corn 1 sm. can green beans Dice 1 raw potato. Cook separately and drain.

Heat oil in ... all sides. Remove roast and place on ... Return beef to pot. Add mushrooms, ... powder and parsley flakes may be added according to taste.

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