Recipe: sage pot roast Sage Pot Roast 1 (5 pound) lean boneless beef chuck roast 1 tablespoon cooking oil 2 teaspoons rubbed dried sage 1/2 teaspoon salt (optional) 1/4 teaspoon pepper 1 cup beef broth 6 medium red potatoes, cut in half 4 carrots, cut into 2-inch pieces 2 medium onions, quartered 5 teaspoons cornstarch […]
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German Pot Roast INGREDIENTS: 1 (4 pound) boneless chuck roast Salt, black pepper and red pepper, to taste 1 (8 ounce) bottle Catalina salad dressing 1/2 cup red wine 1 onion, thickly sliced 2 ribs celery, thickly sliced 1 teaspoon parsley flakes 1 (0.87 ounce) package brown gravy mix 6 new potatoes, halved or quartered
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Pork Roast L’orange INGREDIENTS: 4 lb pork leg roast, boneless 1 garlic clove, in 8 slivers 2 cup orange juice 1/2 cup pured apricots (baby food) 1/2 tsp ground cloves 1 tsp ground ginger 1 tbsp Oil Salt and pepper to taste Garnish apple halves mandarin orange segments PREPARATION: Cut eight 1/2-inch slits in pork
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Roast Beef with Horseradish Cream INGREDIENTS: Serves 6 to 8 1 (3 1/2 pound) beef chuck roast Marinade 1/4 cup vegetable oil 1 tablespoon prepared horseradish 2 tablespoons cider vinegar 1 teaspoon minced garlic 1 teaspoon salt 1 teaspoon pepper 1/4 cup fresh parsley, chopped Horseradish Cream 1/2 cup sour cream 1 tablespoon prepared horseradish
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Pot Roast with Vegetables INGREDIENTS: roast 2 tablespoons flour 1 teaspoon salt 1 tablespoon shortening 6 whole black peppers 1 bay leaf 6 medium carrots, pared 6 medium onions, peeled 1 (16 ounce) can stewed tomatoes PREPARATION: Wipe roast well with damp paper towels. Combine flour and salt; rub into surface of meat. In hot
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Heinz Spicy Pot Roast INGREDIENTS: 4 teaspoons salt 2 teaspoons ground mace 1 teaspoon minced garlic 1/2 teaspoon pepper 1 (4 pound) rolled rump roast 1/2 cup Heinz? Apple Cider Vinegar 1 tablespoon vegetable oil 3/4 cup Heinz Tomato Ketchup 1/4 cup water 1 cup chopped green bell pepper 1 cup chopped onions PREPARATION: Combine
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Hawaiian Pot Roast INGREDIENTS: 1 (3 pound) boneless chuck roast 3 tablespoons shortening, melted 1 medium onion, sliced 1/2 cup water 1/4 cup soy sauce 1/4 teaspoon ground ginger 1/4 teaspoon ground black pepper 8 ounces pineapple chunks in juice, undrained 1 (4 1/2 ounce) can sliced mushrooms, drained 1/3 cup sliced celery PREPARATION: Brown
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Buffet Rump Roast INGREDIENTS: 1 (5-pound) boneless rump roast Black pepper 1/4 cup vegetable oil 4 tablespoons butter or margarine 1 large onion, chopped 6 tablespoons Worcestershire sauce Juice of 2 lemons 1 1/2 tablespoons flour (optional) PREPARATION: Trim all fat from meat. Season with pepper. Heat oil in large Dutch oven. Brown meat on
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Saucy Chuck Roast INGREDIENTS: 1 (8 ounce) can tomato sauce 1/2 cup beef broth 1 medium onion, chopped 1 (3 to 4 pound) chuck roast 2 tablespoons vegetable oil 1/2 cup cider vinegar 1/4 cup catsup 2 teaspoon Worcestershire sauce 1 teaspoon prepared mustard 1 teaspoon paprika 1/8 teaspoon garlic powder PREPARATION: Combine first 3
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Spicy Pot Roast I INGREDIENTS: 1 (3 1/2 to 4 pound) chuck roast 1 (9 ounce) package mincemeat 1 cup water 1 tablespoon tapioca 1/2 cup brandy 1 teaspoon salt 1/2 teaspoon ginger PREPARATION: Break up mincemeat and put in saucepan. Add water and stir until all of the mincemeat is moistened. Add brandy, salt,
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