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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
1. Place the beef, onions and carrots into a 4-quart slow cooker. Sprinkle with the flour and toss to coat. 2. Stir the broth, vegetable juice and brown sugar in a medium bowl until the mixture is smooth. Pour the broth mixture over the beef and vegetables. Submerge the Bouquet Garni into the broth mixture. 3.
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. Cover and cook on LOW for 10 to 11 hours or until the beef is fork-tender. Sprinkle with the parsley, if desired.
Roast at 350°F. for 45 minutes or until the garlic is soft. Peel and chop the garlic. **Or on HIGH for 5 to 6 hours. Tip: For thicker gravy, mix 1/4 cup all-purpose flour and 1/2 cup water in a small bowl until the mixture is smooth. Remove the beef and vegetables from the cooker. Stir the flour mixture into the cooker.
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.
Featuring a Taste Test on milk chocolate. 2 ... slow cooker pork pot roast, and mashed sweet potatoes. ... Recipes for bottom round roast beef with zip-style sauce ...
Slow-Cooker Korean Beef This is not a drill: If you toss a pot roast (we went for bottom round roast, which doesn't break the bank) in the slow-cooker with a bunch of spices and soy sauce, you'll ...
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 ...
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