Threads: 4,025, Posts: 23,315, Members: 696
Online: 0
|
||||||
| Beef Beef main dishes. |
|
Welcome to the Cooking Forum. You are currently viewing our cooking boards as a guest which gives you limited access to view most cooking discussions and access our other features. By joining our free cooking community you can share your cooking skills, and learn from other skilled cooks, You will be able to interact, post topics, communicate privately with other cooks (PM), respond to polls, upload content and access many other special features. Registration in this cooking forum is fast, simple and absolutely free so please, join our cooking community today! If you have any problems with the registration process or your account login, please contact contact us. |
 |
|
|
LinkBack | Thread Tools | Display Modes |
08-23-2006, 07:25 AM
|
|||
|
|||
Teriyaki Pot Roast
Ingredients:
1/2 cup all-purpose flour 1/2 tsp. garlic powder 1/4 tsp. black pepper 3 to 4 lbs. beef chuck pot roast, aboiut 2"-thick 1 tbsp. vegetable oil 1/2 cup teriyaki marinade & sauce 3 med. potatoes, quartered Directions: Combine flour, garlic powder and pepper. Coat both sides of meat with flour mixtures; reserve some of the mixture. Lightly brown meat slowly on both sides in hot oil in a large skillet. Combine teriyaki suace and 1-1/4 cups water; pour over meat. Cover and simmer for 1-1/2 hours. Arrange potatoes around meat and simmer covered for 30 minutes longer or until potatoes are tender. Remove meat and potatoes to serving platter; keep warm. pour pan drippings into large measuring cup, skim off fat; reserve 2-1/2 cups. Return reserved drippings to pan and bring to boil. Gradually stir in flour mixture. Cook and stir until thickened. To serve, slice meat across grain and serve with potatoes and gravy. Makes 4 to 6 servings.     
|
Linear Mode
