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In the YouTube recipe demo, Martha says that this is the pot roast recipe her mom would make growing up—and this was the go-to method for more than one of Martha's grandmothers too.
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
Heat 1 3/4 oz (50 g) of the butter in a flameproof roasting tin. Add the beef and brown on all sides over high heat. Transfer to the oven and roast the beef for 20 minutes. Remove the roast from the oven and allow the beef to rest in its juices, covered with foil, for 10 minutes. Don’t turn the oven off. Transfer the roast onto a carving board.
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts.
Yankee pot roast using chuck roast cooked in a Dutch oven with carrots, celery and onions. 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.
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[2] [4] The first iteration of Naxon's slow cooker was The Boston Beanery and later the Naxon Beanery and Flavor Crock. [1] [2] [4] In 1970, Naxon retired and sold his business and his patent for the slowcooker to the Rival Company for a lump sum rather than stock. [1] [4] [5] Rival Company rebranded Naxon's invention into what is now known as ...