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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. [2] Cuts such as chuck steak, bottom round, short ribs and ...
While some pot roast recipes stick entirely to the basics, ... Finally, pop it in the oven. Let the pot simmer away for a few hours until the meat is practically falling apart. When you gently ...
These are the best cuts of meat for making perfect pot roast every time, including Ree Drummond's favorite! ... After braising for a long period of time—either in a Dutch oven or in the slow ...
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
An issue of Yankee dating from 1939 gives some details on seasonal recipes with recipes for maple-butternut fudge, maple-sauce ice cream and "Sugar on Snow". [35] Sugar on Snow, a regional specialty also called maple syrup taffy, is made by pouring freshly heated maple syrup on fresh snow, forming candy with a taffy consistency as the syrup ...
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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.
Geoff Wolinetz is a writer and co-founder of Yankee Pot Roast, an online magazine devoted to literary and pop-culture satire. A 1998 graduate of Binghamton University, Wolinetz has written for several online publications including McSweeney's Internet Tendency, the Black Table, Flak Magazine and the now-defunct Haypenny.