|by Eleanor Clark|
Beef Wellington, New York Strip Steak with Three-Peppercorn Sauce, Tenderloin Strips with Roasted Garlic and Sun-Dried Tomato Sauce.
Results 111 - 120 of 246 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.
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.
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 ...
1. Trim pot roast of all fat ... more. Serve on shallow platter garnished with tomatoes, gherkins, sliced eggs, onions and remaining parsley. 4 servings.
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 ...
Melt butter in Dutch oven. Place roast in butter and ... ingredients and continue to cook an additional two hours. Allow to cool, slice and garnish with parsley.
Pour other ingredients over meat in crock pot. Cook on low 12 hours. Shred with fork. Serve on buns.
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 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.
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