|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.
11 - 20 of 135 for bottom round roast
Place enough foil in baking pan to cover roast firmly; place meat ... over roast. Fold foil over meat and seal securely. Cook at 300 degrees for 4 hours.
Add all spices to 1 1/2 or 2 cups water. Mix spices in water and pour over meat. Cook at 325 degrees in covered pot for 35 minutes per pound. Cool ...
In 8-quart pot, brown roast well in oil ... according to package directions. Pour carrot sauce over spaghetti. Slice meat and serve on side with same sauce.
Crush garlic; rub into roast. On wax ... simmer for 4 hours, or until meat is fork tender, turning it occasionally. When cooked, transfer to warm platter.
Combine all ingredients EXCEPT meat. Bring to a boil and pour over meat in large bowl. Cover and refrigerate at least overnight. Next day, remove ...
Wipe roast with damp paper ... add vegetables, pressing them down into liquid. Simmer covered 1 1/2 hours longer or until roast and vegetables are tender.
Combine garlic, salt ... rub evenly over roast. Place roast ... beef on crusty bread, and top with seasoned gravy and green peppers. Yield 16 sandwiches.
Put beef in roasting pan. Add dried soup mix then beef broth. Cover and bake in oven for 7 hours at 275°F. Can also be placed in a crock-pot all ...
Place all ingredients in crock pot. Cook 16 hours on low or 8 hours on high. Remove meat and shred. Put meat back in sauce. Serve on buns or as ...
Thoroughly brown all sides of pot roast in oil. Cut ... with 8 to 10) until gravy is thickened. Add raisins. Serve with sliced pot roast and cooked noodles.
top of page