|Beef: Chinese Style|
|by Wei-Chuan Publishing|
Here are six economical, easy-to-follow compact cookbooks offering delectable, favorite Chinese recipes that will delight the beginner as well as ...
61 - 70 of 78 for beef boneless chuck roast
Cook, covered, at 275 degrees for 12 hours. Remove and shred with fork. Makes 25 sandwiches. Freezes perfectly. Use leftovers for enchiladas etc. I ...
In large pan: ... sauce Mix together. When beef is tender, shred into the above sauce and simmer for 3 hours. Add 1/2 cup of water or broth while simmering.
Best to use 2 inch cut roast. Cut off ... roast, also the amount of soups. Do not dilute soups. What I like about this recipe is that gravy is all made.
Cook roast until tender (I ... baking dish. Sprinkle Lipton onion soup over meat. Mix soup with can of broth from meat and pour over roast; cook until bubbly.
Great for standing ... and pepper the roast which should be at room temperature. Place roast on a rack in shallow baking pan. Roast for 1 hour at 375 degrees.
Mix all. Pour over beef in roasting pan. ... should be falling apart. Shred it with fork and return to juice. Serve on crisp buns. Freeze well. Serves 12-16.
Combine all ingredients and let stand in refrigerator overnight. Cook, in a cast iron or blue granite roaster, covered, in a 275 degree oven for 12 ...
Cover chuck roast with jar of ... chili sauce over meat and pickles. Bake at 300 degrees for 4 hours or more. Shred meat when done. (Freezes well, also).
Trim roast well. Place in ... with fork. Return to sauce. Serve on McKenzie's White Mountain rolls. Can be made early and refrigerated. Great for buffets.
Trim meat. Cut into chunks, place in 9 x 13 inch pan. Mix sauce ingredients and pour over meat. Cover and bake at 325 degrees for 3 hours. Shred meat ...
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