111 - 120 of 245 for beef pot roast
Trim fat from roast. Cut roast ... Place meat in pot. Combine vinegar, ... French rolls. Drain meat juices. Use juice for dipping. Makes 8 to 10 servings.
Cut meat in one inch cubes and brown in butter. Add remaining ingredients, cover and simmer for about 4 hours. Check to see if the soup is becoming ...
Trim excess fat from pot roast. Use the ... serve, thinly slice meat. Spoon some thickened marinade on top of meat. Pass remaining marinade. Makes 8 servings.
Trim excess fat from pot roast, and pierce ... thinly slice meat. Spoon some thickened marinade atop meat and pass remaining marinade. Makes 8 servings.
When pot roasts are well done, ... serve on buns. To brown flour: Put flour in small skillet over medium heat and stir until brown. Be careful not to burn.
Brown meat in own fat in Dutch oven or electric fry pan. Add remaining ingredients. Cover tightly. Simmer, turning once 2 1/2 hours or until very ...
1. Trim pot roast of all fat ... more. Serve on shallow platter garnished with tomatoes, gherkins, sliced eggs, onions and remaining parsley. 4 servings.
Trim fat from roast. Cut roast ... rolls. Strain meat juices; skim off fat from juices. Serve juices with sandwiches for dipping. Makes 8 to 10 servings.
Put roast in crock pot, cover with broth and add remaining ingredients. Cook for 18 hours. Meat will shred when done. Serve with Kaiser rolls.
Pour other ingredients over meat in crock pot. Cook on low 12 hours. Shred with fork. Serve on buns.
top of page