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Ingredients. 1 tablespoon canola oil. 1 boneless beef rump or chuck roast (3 to 3-1/2 pounds) 1/4 cup red wine, beer, beef broth or water, for deglazing
Season the beef with the salt and black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides.
Slow Cooker Pot Roast with Carrots and Onion A tough cut of meat (such as chuck) turns meltingly tender when cooked in a slow cooker. Set this up in the morning and you'll come home to a meal that ...
A raw top round steak in a pan. A round steak is a beef steak from the "round", the rear end of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin.
Pot roast is an American beef dish [1] made by slow cooking a (usually tough) cut of beef in moist heat, on a kitchen stove top with a covered vessel or pressure cooker, in an oven or slow cooker. [2] Cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique. (These are American terms for the cuts ...
In Chile, carne mechada is made with eye of round roast that is stuffed with carrots, red bell pepper, garlic, and onions and is braised in wine and water. It may be cooked in a pressure cooker. It is then sliced thinly. The meat is served with mashed potatoes or rice and a sauce made from the drippings. [4]
Cider simmering with spices on the stovetop often boils over and requires a constant watchful eye. This slow cooker recipe stays ready to drink for hours at a time on the low setting. Recipe: Food.
In parts of central Canada, a ground meat patty wrapped in flank or round steak is known as a London broil. Some butchers will wrap the flank steak around a concoction of seasoned and ground or tenderized flank steak. Others sell a pork sausage patty wrapped in flank or top round steak labeled as London broil.