|Not Just Roast: Great Chicken Dishes|
|by Linda Fraser|
This is the essential guide to cooking with chicken--enticing to look at and extremely easy-to-use, it contains everything you need to know about ...
1 - 10 of 116 for boneless chuck pot roast
Trim fat from meat, lightly coat a large skillet with cooking spray. Heat over medium heat. Brown meat on all sides in skillet. Place meat in a 4 1/2 ...
Cook in Dutch ... stick butter. Put roast in Dutch oven ... water in hour or so. Makes its own gravy. Serve 4-6 people. Serve with rice or cream potatoes.
In Dutch oven or heavy casserole with cover, slowly brown meat on all sides in hot shortening. Season generously with salt and pepper. Add water; ...
Heat 2 tablespoons oil in a 4 to 5 quart Dutch oven (preferably cast iron) over medium heat. Add to hot oil along with all of the vegetables and ...
If necessary, cut roast to fit into ... cooker: Omit potatoes and halve remaining ingredients. Prepare as above. Cook for 10-12 hours. Makes 2-3 servings.
Brown pot roast in olive oil ... heat for 3 1/2 to 4 hours or until pot roast is tender. Carve into slices. Serve with noodles or rice. Yields 8 servings.
Trim fat from ... turning occasionally. After roast has marinated, place ... cornstarch and 1/4 cup cold water and juices. Cook 2 minutes or until thickened.
In crock pot place roast. Put onion ... water. Simmer, covered turning occasionally, 2 1/2 hours or until tender. If desired, thicken gravy. Makes 6 servings.
Brown roast on all sides ... potatoes in crock pot. Place roast ... stir till thickened and bubbly. Then cook 2 minutes more. Serve with beef and veggies.
Combine garlic, lemon ... and 1/2 teaspoon basil. Bring to a boil; cook and stir until thickened. Serve with pot roast and vegetables. Makes 6 servings.
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