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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
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.
Get Crockin' The slow cooker, or Crock-Pot, is too often relegated to the back of a kitchen cabinet for most of the year, making a brief appearance for a few winter soups and chilis.Get the most ...
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.
Roast beef with Yorkshire pudding accompanied by "roast potatoes, vegetables, and horseradish sauce" is considered by National Geographic as the national dish of England. [8] pork: crackling and sage-and-onion stuffing; apple sauce or English mustard. lamb: mint sauce or jelly or redcurrant jelly.
Potatoes with meat, usually lamb or mutton, in a stew-like gravy. Aloo pie: Trinidad and Tobago: A soft, calzone-shaped pie filled with boiled, spiced and mashed potatoes and other vegetables like green peas or chana dal, and fried. Aloo posto: West Bengal, India: Poppy seed paste and potato pieces cooked together with mustard oil and dry black ...
Sliced roast beef is also sold as a cold cut, and used as a sandwich filling. Leftover roast beef may be minced and made into hash. Roast beef is a characteristic national dish of England and holds cultural meaning for the English dating back to the 1731 ballad "The Roast Beef of Old England". The dish is so synonymous with England and its ...
Place the potatoes, carrots, celery and tomato into a 3 1/2-quart slow cooker. Season the beef with the black pepper. Place the beef into the cooker.