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3-5 pound beef roast chuck, round or brisket. 6 cloves garlic, minced or chopped. 2 cups red wine. ... Add vegetable oil to your Instant Pot and sear roast until browned, about 3 to 4 minutes on ...
1 boneless beef chuck roast (3 to 4 pounds); salt and ground black pepper; 2 tbsp vegetable oil; 1 can can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free ...
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
2 lb boneless beef chuck eye roast, cut into 1-1/2 inch cubes; 6 oz tomato paste; 2 cloves garlic, minced; 2 cup beef stock; 1 / 2 cup dry red wine; 4 oz Philadelphia Cream Cheese, cubed; 1 / 4 tsp salt; 1 / 4 tsp pepper; 6 cup hot cooked rotini pasta
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 ...
Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck. [1]The typical chuck steak is a rectangular cut, about 2.5 cm (1 inch) thick and containing parts of the shoulder bones of a cattle, and is often known as a "7-bone steak," as the shape of the shoulder bone in cross-section resembles the numeral '7'.
The steak differs from the 7-bone roast only in thickness: 7-bone steaks are cut 1 ⁄ 2 - to 3 ⁄ 4-inch thick. Like most of the chuck, the 7-bone roast or "steak" is generally considered a rather tough cut of meat and is most suitable for a long cooking in liquid at a low heat, such as braising.
Add the remaining 1 tablespoon oil to the pot and repeat with the remaining beef. Add the onion and carrots to the pot. Cook, stirring occasionally, until softened and translucent, 5 to 7 minutes.