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6. Cover the pot with a tight-fitting lid and place it in the oven. Braise for about 4 hours, until the meat is fork-tender. About three-quarters of the way through the cooking time, set the lid ...
Pile your choice of meat, potatoes, and vegetables into a pot and let it simmer on the stove for hours. The longer the flavors have to meld, the richer and more luscious it tastes.
For starters, you'll want to know the best cuts of meat for making pot roast, including the cut of beef that Ree likes best. Then, have some patience when it comes to cooking.
A Sunday roast consisting of roast beef, potatoes, vegetables, and Yorkshire pudding. For roasting, the food may be placed on a rack, in a roasting pan or, to ensure even application of heat, may be rotated on a spit or rotisserie. If a pan is used, the juice can be retained for use in gravy, Yorkshire pudding, etc.
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 ...
Although many think of this inexpensive cut of meat ($5.58 per pound on average) as a weeknight staple, a little extra work can transform humble ground beef into the star of the show.
The steak differs from the 7-bone roast only in thickness: 7-bone steaks are cut 1 ⁄ 2 - to 3 ⁄ 4-inch thick. Like most of the chuck, the 7-bone roast or "steak" is generally considered a rather tough cut of meat and is most suitable for a long cooking in liquid at a low heat, such as braising .
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.