- 41. BRAISED ORIENTAL STYLE POT ROAST
- Combine water, sherry, soy ... garlic and ginger. Place roast in utility dish; add ... minutes. Serve gravy with pot roast.
Ingredients: 12 (carrots .. celery .. flour .. oil .. roast .. sauce ...)
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- 42. HERBED POT ROAST WITH VEGETABLES
- Trim excess fat from beef roast. Rub Dutch oven ... refrigerate overnight, reheated and sliced.
Ingredients: 14 (basil .. celery .. fourths .. marjoram .. parsley ...)
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- 43. POT ROAST NORWAY
- Trim off excess fat. ... or until tender. Remove roast to make gravy. Skim ... and stir until gravy thickens.
Ingredients: 6 (lean .. leaves .. sauce ...)
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- 44. SWISS POT ROAST
- In a 4-quart casserole, combine all ingredients. Bake, covered, at 325 degrees F. for 2 to 2 1/2 hours or until meat is fork-tender. Let stand 5 ...
Ingredients: 11 (broth .. leaves .. salt .. tomatoes ...)
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- 45. COUNTRY POT ROAST WITH NOODLES
- Wipe roast with damp paper towels. ... with roast. Makes 6 servings.
Ingredients: 13 (flour .. juice .. leaves .. noodles .. oil .. roast ...)
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- 46. MAMA'S SPECIAL POT ROAST
- Brown roast in a large heavy ... 1 cup water for gravy.
Ingredients: 10 (cornstarch .. roast .. salt .. tomatoes ...)
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- 47. MOUTH-WATERING POT ROAST
- Place meat in roaster. ... Place in oven and roast for 4 hours at 300 degrees. Makes 8-10 servings.
Ingredients: 3 (roast .. soup ...)
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- 48. EASY POT ROAST
- Use 13 x 9 ... in pan. Put in roast, add vegetables. Mix ... beef. Serves 6 to 8.
Ingredients: 6 (halves .. roast .. soup ...)
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- 49. SKILLET POT ROAST
- Preheat skillet, uncovered, at 325 degrees. Brown roast for 5 minutes per ... for gravy. Makes 6-8 servings.
Ingredients: 4 (onion .. roast .. salt ...)
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- 50. HERB POT ROAST
- Insert slivers in slots ... mix. Pour over browned roast. Add additional water ... gravy. 6 to 8 servings.
Ingredients: 13 (basil .. cubes .. flakes .. flour .. leaves .. marjoram ...)
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