|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 - 18 of 18 for cross rib roast
1. Preheat oven to 350 degrees. 2. Rub roast with black pepper. ... and garnish the platter with parsley. Pass additional sauce in gravy boat. 6 portions.
Heat oil in ... all sides. Remove roast and place on ... tender. Makes 8 servings. Note: Garlic powder and parsley flakes may be added according to taste.
Wipe roast. Place on ... degrees for medium or 170 degrees for well done. Remove from oven. Allow to stand for 15 minutes before carving. Garnish with parsley.
Mix soup mix in wine and bouillon, place roast in center of ... platter. Serve with remaining juices. Carve in thin slices across grain. Serves 4-6 people.
Add onions, bouillon and rest of ingredients. Simmer pot roast 2 1/2-3 hours. Stew 1 1/2-2 hours. Add 4 ounces mushrooms.
Preheat oven to 375 degrees. Place roast in shallow pan ... minutes. Meat should be done well and medium and, in the center, rare. Will please everyone.
Scrape meat to remove any pulverized bone left from cutting the meat. Pierce all over with fork. Place meat into a shallow glass dish. Combine ...
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