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Results 71 - 80 of 97 for roasted blade roast
Wipe roast with damp paper towels. Combine ... simmer for 3 minutes. Season with additional salt, if desired. Serve with roast. Makes 6 servings.
72. BEEF CASSEROLE
In large skillet brown meat in hot shortening. Add undrained tomatoes, carrots, celery, onion, salt, paprika, chili powder and pepper. ...
73. BEEF POT ROAST
Place roast in pot. Sprinkle with onion, ... hours. Meat juices may be used for gravy. Keep warm for serving at setting #2. Makes 6 to 8 servings.
74. POT ROAST
Season roast with onion salt, pepper, paprika, ... frequently. Add vegetables and continue cooking until meat and potatoes are tender. May omit prunes.
Cut chuck roast into large chunks, trimming and ... minutes. Salt to taste. Serve soup with Parmesan cheese to sprinkle over. Makes 6 servings.
Brown meat in 2 tablespoons dressing. Pour combined remaining dressing and water over meat. Cover; bake at 325 degrees, 2 hours and 15 ...
77. CHILI
1. Preheat the oven to 425 degrees. Place the blade or chuck roast in a small roasting pan ... calories, 41 g fat, 115 mg cholesterol, 760 mg sodium.
78. 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.
79. POT ROAST
Place roast in flat roasting pan. Sprinkle ... wine (or water). Bake, covered tightly with aluminum foil, at 350 degrees for 1 hour per pound.
Brown meat in a small amount of tomato liquid. Drain, if necessary to remove any excess fat. Add tomatoes and seasonings. Cover and simmer ...
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