|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.
Results 21 - 30 of 55 for rolled rump roast
Cut meat into 3 inch pieces, pour on can of beer and enough water to cover. Add rest of ingredients and bring to a boil. Simmer 3 hours until meat is ...
This is best ... before serving. Place roast on rack in ... refrigerated, overnight. Serve warm on Italian bread of rolls. (Beef freezes well in juice.)
Preheat oven to 325 degrees. Have roast at room temperature. ... sides of meat. Roll roast in the ... per pound. Cook ahead; slice thin. Great hot or cold.
Roast in the oven 6-8 hours covered at 250 degrees. After cooking, cool. Remove from juice. Shred meat and return to juice. Serve on large buns.
Heat oven to 325 degrees. Coat beef with flour. Heat oil in Dutch oven. Cook beef until brown. Add garlic; cook 1 minute. Remove garlic and fat. Add ...
Roast meat until medium ... thoroughly. Serve over rolls with horseradish on ... about 30 minutes or until golden brown. Split and serve with roast beef.
Preheat oven to ... and pepper. Brown roast in butter. Remove ... hours, until fork tender. Strain pan drippings in a sieve and serve as sauce with roast.
Brown beef on ... mix. Pour over roast. Bake covered ... slowly on top of stove. Serve as an open-faced sandwich on toasted buns with sauce on the side.
Place meat in ... 1/3 of height. Roast at 350 degrees ... very thin and return to sauce. Reheat slowly. Serve on toasted French bread or hard Italian rolls.
Shake garlic, onion and celery salt over roast. (Oregano and ... or in covered bowl. Cook for 4 to 6 hours in crock pot and serve on your favorite rolls.
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