|James McNair's Beef Cookbook|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
111 - 120 of 246 for beef pot roast
Sprinkle meat with meat tenderizer, let sit 1 hour. Mix ingredients, brush meat, let sit at least 6 hours, turn every 2 hours.
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 ...
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.
Trim excess fat from pot roast, and pierce ... thinly slice meat. Spoon some thickened marinade atop meat and pass remaining marinade. Makes 8 servings.
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.
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 ...
Poke meat all over with fork to let spices and juices soak into meat. Rub spices into meat and cook overnight at 10 degrees or LOW on crockpot. Pull ...
Sprinkle with garlic ... Place in crock pot. In crock ... thick rolls with sauteed onions and green peppers. (May be made the day before then reheated.)
Throw in diced ... boiled the more tender it will be. Drain. Throw in crock pot with remaining ingredients and slow cook for a few hours. It's delicious.
In Dutch oven brown meat and onion in butter. Add water, beer, garlic, bouillon, salt, pepper and bay leaf. Cover and simmer over medium heat 2-2 1/2 ...
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