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Arrange a rack in center of oven; preheat to 325°. Pat beef dry with paper towels. Using a spice grinder, mortar and pestle, or zip-top bag and a rolling pin, pulse or crush onion soup mix ...
1. Heat the oven to 325°F. Place the beef, fat-side up, onto a rack in a shallow roasting pan. Season the beef with half the black pepper. 2. Roast for 1 1/2 hours for medium-rare or until desired doneness. Remove the beef from the pan. Let the beef stand for 15 minutes before slicing. 3. Add the oil to the roasting pan and heat over medium heat.
1. Heat the oven to 325°F. Place the beef, fat-side up, onto a rack in a shallow roasting pan. Season the beef with half the black pepper. 2.
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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 ...
A bag helps to keep the food being cooked moist by trapping the moisture in the bag and preventing it from escaping into the oven; as such, it serves a similar purpose to basting. Oven bags should be carefully placed so that the bag does not come in contact with any hot surfaces in the oven, such as heating elements or oven racks. These may ...
1750 recipe for soupe à l'oignon à la paysanne [n 1]. Onion soups have been popular at least since Roman times. [1] Onions, a widely grown and generally inexpensive vegetable, were familiar in France, as elsewhere, from time immemorial. [2]
Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf. 2.