|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.
11 - 20 of 1,780 for 3 lb roast beef
Heat a Dutch ... of oil. Season roast with garlic powder, ... soup, mixed with 2/3 can of water ... most delicious gravy that will not need thickening.
Roll roast in flour. Sear roast in 3 tablespoons olive oil. ... mushrooms, the package of onion soup mix and Kitchen Bouquet. Cook on low for 8 to 10 hours.
Combine all ingredients except meat; cook over low heat for 45 minutes, stirring occasionally. Add meat to sauce; heat thoroughly before serving. ...
Using crock pot ... on low for 2-3 hours. Strain cooked ... with slices of roast. Cooks Note: ... beans or quartered potatoes can be added, if desired.
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.
Combine sour cream, ... with cheese and roast beef, replace bread ... roast beef. Replace bread tops. Cut each sandwich in half to serve. Yield 4 servings.
Lightly brown roast beef in butter or ... and bake in 350 degree oven until cheese melts (if you are in a hurry until golden brown if you have the time).
Cook roast in roaster pan, ... I also add 3 to 4 teaspoons beef bouillon or 3 ... an hour. Thicken gravy with cornstarch and water to adjust consistency.
Place beef roast on a double ... about 2 to 3 hours (the larger ... Roast will be done when the internal temperature reaches 150°F on a meat thermometer.
Place roast beef in 1 quart ... Worcestershire sauce and salt; pour over top. Cover. Bake at 350 degrees for 45 minutes or until potatoes are soft. Yields 4 servings.
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