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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
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.
This roast beef with slow-cooked tomatoes and garlic will catch everyone's eye during the holiday feast!
Cover and cook on LOW for 10 to 11 hours or until the beef is fork-tender. Sprinkle with the parsley, if desired. For thicker gravy: Stir 1/4 cup all-purpose flour and 1/2 cup water in a small bowl until smooth. Remove the beef from the cooker. Stir in the flour mixture. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens.
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'.
Beef Manhattan – Dish consisting of roast beef and gravy; Beef on weck – Roast beef sandwich on a kummelweck roll; Beef Stroganoff – Russian sautéed beef dish with sauce; Beef Wellington – English steak dish; Beefsteak – Flat cut of beef; Bife a cavalo – Steak and egg dish; Bistecca alla fiorentina – Italian steak dish
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. Cover and cook on LOW for 10 to 11 ...