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Results 51 - 60 of 66 for blade pot roast
Brown meat on all sides in lard; pour off drippings. Add pepper, soy sauce and water; cover tightly and cook slowly 3 hours or until meat ...
52. BEEF POT ROAST
Place roast in pot. Sprinkle with onion, seasoned ... juices may be used for gravy. Keep warm for serving at setting #2. Makes 6 to 8 servings.
Wipe roast with damp paper towels. Combine ... simmer for 3 minutes. Season with additional salt, if desired. Serve with roast. Makes 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.
55. 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.
56. POT ROAST NORWAY
Trim off fat. Roll meat in flour, brown slowly on all sides in little hot fat. Mix and add remaining ingredients. Cover and cook slowly 2 ...
Brown meat in 2 tablespoons dressing. Pour combined remaining dressing and water over meat. Cover; bake at 325 degrees, 2 hours and 15 ...
58. BEEF POT ROAST
Brown the meat on both sides. Put in heavy skillet. Pour off fat. Add remaining ingredients. Cover and simmer for 3 to 4 hours or until ...
Mix together flour and pepper. Dredge roast in seasoned flour and brown ... flour. Add to cooking liquid and cook until thickened. Slice and serve.
Spray 9 x 13 pan with pan release. Lay the beef in the cake pan. Put all the remaining ingredients on top of meat, pouring soy sauce on ...
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