31 - 40 of 524 for chuck pot roast

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Moisten meat with water and sprinkle with meat tenderizer. Pierce meat with fork and let sit at room temperature while you prepare remaining ...

Surround the meat ... pepper. Pour over pot roast meat. Cover pan ... before putting in oven.) Exceptionally good the next day! Serve on bed of wide noodles.

Combine vinegars, Burgundy, onion, carrot, celery, parsley, bay leaf, allspice, cloves, salt and pepper. Add meat to marinade; refrigerate, covered, ...

Preheat oven to ... mushrooms. Wrap in foil, sealing edges air tight with double fold. Place in shallow baking pan and roast 1 to 2 hours or until fork tender.

Trim excess fat from pot roast. In a ... plates. Spoon gravy over the meat. Spoon gravy over the meat. Garnish with sprigs of fresh marjoram, if desired.

Wipe meat; rub with salt and ginger; put in large bowl or crock. Combine remaining ingredients, except fat; bring to a boil and pour over meat. Cool; ...

Brown pot roast in olive oil ... heat for 3 1/2 to 4 hours or until pot roast is tender. Carve into slices. Serve with noodles or rice. Yields 8 servings.

Coat roast with flour, salt ... roast in crock pot, add water ... for 1 minute, stirring constantly. Add 1 cup sour cream and dill seed. Heat to boiling.

Heat oil in ... all sides. Remove roast and place on ... Return beef to pot. Add mushrooms, ... continue cooking 30 minutes or until tender. Makes 8 servings.

Mix all spices ... meat and wipe pot with paper towels. ... slices easier when cold. I do all cooking the day before serving. This is a company favorite.

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