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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.
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
Stir the potatoes, carrots, celery, soup and garlic in a 5-quart slow cooker. Season the beef with the black pepper. Add the beef to the cooker and turn to coat.
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. This web page lists notable stews from different countries, regions, and cuisines, with their names, images, origins, and ingredients.
Pot roast is a slow-cooked beef dish that tenderizes tough cuts of meat and makes gravy. It has influences from French, German, Jewish and Cuban cuisines and is often served with vegetables.
Learn about the history, ingredients and variations of French onion soup, a classic dish of onions, stock, cheese and croutons. Find out how it evolved from a peasant food to a royal court favorite and a hangover remedy.
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