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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.
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
That steady workhorse, the Crock Pot, with its simple settings ("high, low, warm") and heavy ceramic interior is a valuable part of any kitchen setup all year long.
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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 ...
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.
Roast beef, turning halfway through, until meat easily pulls apart with a fork, 2 hours and 45 minutes to 3 hours. Transfer beef to a cutting board. Remove and discard thyme.
pot-au-feu à la languedocienne – the basic pot-au-feu with the addition of a piece of fat bacon. [7] pot-au-feu provençal – lamb or mutton replaces some of the beef. [24] pot-au-feu aux pruneaux – the meats are beef and lightly-salted pork knuckle, cooked with the usual vegetables but adding prunes soaked in Armagnac. [25]