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Results 21 - 30 of 40 for chuck blade roast
Mix marinade in 9 x 13 inch dish. Trim excess fat from meat. Use tenderizer as directed. Add meat to marinade. Cover and refrigerate at ...
22. GERMAN POT ROAST
Put meat in an earthen or glass dish, not a metal one. To make marinade, combine wine, vinegar, seasonings, onion and 2 cups of water. Pour ...
Trim all excess fat from meat. Brown beef in its own fat in a large skillet; remove and set aside. Drain all but 2 Tbsp. fat from skillet. ...
24. 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 ...
25. SAVORY ROAST
Place the roast, salted and peppered on ... Wrap foil loosely around and seal. Place in a shallow baking dish and cook at 350 degrees for 2 hours.
26. RIO ROAST
Mix marinade ingredients. Place roast in shallow bowl of glass ... Marinade steams out as meat cooks, no need to add water. Serve with pan juices.
27. VEGETABLE SOUP
Cover and bring to a boil; skim if necessary. Turn to low and cook until meat is tender (1 1/2 hours). Take out meat. Cut off all fat and ...
Cut chuck roast into large chunks, trimming and ... minutes. Salt to taste. Serve soup with Parmesan cheese to sprinkle over. Makes 6 servings.
29. POT ROAST
Brown roast on both sides in small ... until meat is tender enough to fall off bone and vegetables are saturated with juices. 5 to 6 servings.
Brown roast in a large heavy kettle ... covered. When done, remove meat and thicken leftover liquid with cornstarch and 1 cup water for gravy.
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