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Results 51 - 60 of 97 for roasted blade roast
Cook beef in Dutch oven over medium heat until brown, reduce heat. Sprinkle with salt and pepper. Spread horseradish over both sides of ...
Combine flour, salt and pepper. Coat meat with mixture and brown on all sides in hot Crisco oil. Pour off drippings and add bouillon and ...
Combine flour, salt and pepper; rub mixture into surface of meat. Heat fat in electric skillet or Dutch oven over surface heat. Brown meat ...
54. 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 ...
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. ...
Put in 3 quarts water. 1 sm. onion Cook until meat is tender. Add: 1 sm can corn 1 sm. can green beans Dice 1 raw potato. Cook separately ...
Preheat oven to 350 degrees. ... in half. Lay roast in middle of foil. Spread ... careful when you unwrap foil so juices won't spill. No cleanup.
58. 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.
59. EASY ROAST
Preheat oven to 350 degrees. ... in half. Lay roast in middle of foil. Spread ... its own gravy; serve with mashed potatoes and hot vegetables.
60. 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.
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