|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.
Tip: Try pot roast for more results.
Results 1 - 10 of 24 for yankee pot roast
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Cook roast in crock pot with 1/4 cup ... with All Seasons to taste. Add V-8 juice if more juice is needed. Serve with French bread, toasted or crackers.
Mix together the ... by immersing the pot in cold water ... Serve the pot roast, garnished with ... you will have enough leftovers for several other meals.
Preheat oven to 325 degrees. Place roast in covered roasting ... and make sure juices have not cooked away. Add 1 to 2 cups of water if the juices are low.
Heat grease. Brown roast on all sides. ... Put roast in pot and pour gravy ... cubes and 1 onion. Cook until almost done, then add potatoes and carrots.
Trim excess fat from roast; tie if ... vegetables and heat through. Season to taste with salt and pepper. Pour over and around meat in serving dish. Serves 8-10.
Sprinkle 1 teaspoon ... or 4 pound roast chuck. Brown slowly ... the bottom of pot. Add 1 ... flour into 1/4 cup cold water and thicken gravy with this.
Wash roast and place in ... carrots. Bake for additional 1 1/2 hours or until all is tender. (May also slice onions and add when adding other vegetables.)
Rub garlic on roast, then coat ... potatoes; simmer for 30 minutes or until tender. Discard bay leaves. Remove roast and slice; serve with vegetables and gravy.
Wipe meat with ... high heat brown roast on all surfaces. ... from pan, until liquid is reduced to gravy-like thickness. Add salt and pepper as desired.
Brown roast on all sides ... slowly in broth left in pan. Cook slow, stirring constantly until gravy is thickened. Season with salt and pepper to your taste.
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