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Results 51 - 60 of 129 for roasted vegetable sauce
51. SIMPLE ROAST
Brown roast on all sides in hot ... and simmer 2 hours. Add potatoes and carrots; cover and cook 45 minutes or until done. Yields 8-10 servings.
52. SAVORY POT ROAST
Sear pot roast in 1 tablespoon vegetable oil. Mix soups, Worcestershire sauce and water, and pour over ... 18 minutes per pound or until tender.
Lightly dust roast with flour to coat evenly. In large sauce pot, heat oil over medium ... cups. Serve over meat. Calories/serving: about 455.
Place roast in 9 x 13 inch ... occasionally. Marinate 24 hours in refrigerator. Grill 45 to 60 minutes depending on size of roast. Serves 8 to 10.
Heat oil in heavy kettle ... wine, bouillon, tomato sauce, garlic, thyme, bay leaf, ... degree oven and roast 3 to 3 1/2 hours. ... platter with other vegetables and keep warm. Remove meat ... roast with chopped parsley.
56. EASY POT ROAST
Heat oil in Dutch oven ... high heat. Add roast and cook turning occasionally, until ... or wine), tomato sauce, onions and salt and ... 1 hour until vegetables are fork tender. Serves 6 to 8.
Sprinkle meat with paprika, salt, ... around and over roast. Add tomato sauce. Cover and simmer or ... minutes or until vegetables are tender. Add celery leaves. ... them from sticking together.
58. COLA ROAST
Combine salt, pepper, and garlic salt; rub over surface of roast. Brown roast on all sides in vegetable oil in a Dutch oven. ... tender. Yields 8-10 servings.
Combine all ingredients except roast, mixing well. Place roast ... registers 140 degrees (rare), 160 degrees (medium). Yield: 12 to 15 servings.
Combine first 3 ingredients in a shallow dish; add roast. Cover and marinate in ... Skim fat from sauce. Serve sauce with roast. Yield: 6 servings.
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