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How To make Pot Roast In Savory Cheese Sauce
-From the Kitchen of -Lawrence & Cindy Kellie 5 lb Beef chuck arm pot roast*
2 tb Cooking fat
Salt Pepper 1 md Onion; sliced
10 3/4 oz Cheddar cheese soup; cond.
8 oz Tomato sauce
4 oz Mushrooms; sliced, drained
1/4 ts Oregano
1/4 ts Basil
1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in
fat. Season with salt and pepper and remove from pan. Pour off fat drippings. 2. Cook onion in drippings remaining in pan until soft but not browned; stir often. 3. Add soup, tomato suace, mushrooms, oregano, and basil; mix well. 4. Return meat to pan. Cover and simmer for 3 to 3 1/2 hours or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout. Skim off excess fat. 5. If sauce is too thin, remove meat to a platter and keep warm. Mix 2 tablespoosn flour in 1/3 cup cold water. Add mixture slowly to sauce. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste sauce and correct seasoning, if necessary, with salt and pepper. 6. If sauce needs only a little thickening, remove meat, skim off excess fat, and simmer, uncovered, for a few minutes. 7. Slice meat and serve with gravy. *Forzen beef chuck arm pot rasts and beef chuck blade roasts may be browned under the broiler. Place meat on boiler pan rack, then place pan in center of oven. Brown to one side, about 10 minutes. Turn meat and brown other side, about 8 to 10 minutes. Meat should be completely thawed after browning. From the book given to me by Cookie.Lady: The More-Beef-for-your-Money Cookbook Mary Dunham Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK))))) ((((Hugs and Charring)))) ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: C.R.I.M.E. BBS - Ottawa, CANADA +1 613 2 Date: 05-11-93 (19:38) Number: 195 From: ROY NEUDECKER Refer#: NONE To: ALL Recvd: NO Subj: Wild game/camp 31/42 Conf: (11) Cooking
How To make Pot Roast In Savory Cheese Sauce's Videos
How to Make Pot Roast and Savory Vegetables | David Burtka
Watch chef and cookbook author David Burtka show you how to make his classic pot roast that's so tender, you can eat it with a spoon!
Mexican Pot Roast - Sweet and Savory Meals
Learn how to make Mexican Pot Roast - slow-braised in broth, fresh herbs and lime, chili peppers, and a ton of aromatics until unbelievably tender.
Shred and enjoy with rice, nachos, stuffed in burritos, tacos, and more!
????INGREDIENTS????:
4 pounds beef chuck roast
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
3 tablespoons vegetable oil
4 cloves garlic
4 cloves garlic
1 yellow onion
1 red onion
1 green bell pepper
1 red bell pepper
2 poblano peppers
2 jalapenos
2 chili peppers
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
28 ounces canned diced tomatoes with chiles
3 tablespoons taco seasoning
3 cups beef broth
Juice of 1 lime
Zest of 1 lime
1/4 cup cilantro
2 bay leaves
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The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace
The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.
Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video
Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.
Recipe:
4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth
yield: 1 cup demi glace
Notes:
-Make sure your beef stock is full of gelatin. That will make for a thick sauce
-Roast your meat and vegetables well to add flavor and color to final sauce
-Skim your sauce as much as possible
Roast Beef & Cheddar Sandwich
The roast beef & cheddar sandwich might be the world's most hyper palatable food. Find out how to make it at home from scratch. Start speaking a new language in 3 weeks with Babbel????. Get up to 60% OFF your subscription ➡️ Here:
FULL RECIPE & INSTRUCTIONS:
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ONION ROLL (makes 6 rolls)
▪100g or 1/2c warm water (86F/30C)
▪6g or 1 1/2t instant yeast
▪35g or 3T sugar
▪1 egg yolk
▪35g or 2 1/2T melted (but not hot) unsalted butter
▪75g or about ½ of a medium mashed (riced) potato
▪7g or 1 1/2t dough conditioner
▪315g or 2 1/2c all purpose flour
▪6g or 1t salt
▪Egg wash
ROLL TOPPINGS
▪1 medium sweet/vidalia onion
▪Olive oil
▪Salt
▪Sugar
▪50g or 1/4c of water
▪Poppy seeds
▪Flaky salt
ROAST BEEF
▪8lb/3.5kb top round beef roast
▪Olive oil
▪salt
▪pepper
THE TANGY SAUCE
▪100g or 1/2c water
▪125g or 1/2c ketchup
▪15g or 1T steak sauce
▪10g or 1T brown sugar
▪10g or 1T hot sauce
▪15g or 1T white vinegar
▪2g or 1/2t onion powder
▪2g or 1/2t garlic powder
▪2g or 3/4t black pepper
▪3g or 1/2t salt
CHEESE SAUCE
▪225g or 3c medium cheddar cheese, shredded
▪8g or 2 1/2t corn starch
▪250g or 1c evaporated milk
Chapters
0:00 Intro & onion roll
3:47 Roasting the beef
5:09 Preparing for my trip to Spain (ad)
6:10 Making the sauce
7:02 Finishing the beef roast and making cheese sauce
9:02 Building the roast beef and cheddar
11:18 Let’s eat this thing
#beefandcheddar #roastbeef #sandwiches
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The BEST Sauce Anyone Can Make
Make this easy Marry Me Chicken for dinner! #chicken #dinner #marryme #parmesanchicken