serves 4
You might need to buy:
- fresh rosemary
- grated lemon rind
- black pepper
- kosher salt
- garlic cloves
- Cooking spray
ready in about 30 minutes;
serves 4
You might need to buy:
- crumbled Gorgonzola or blue cheese
- soft onion-garlic cream cheese
- Thinly sliced fresh basil or chopped parsley
serves 6
You might need to buy:
- * 2 teaspoons salt
- * 1 tablespoon paprika
- * 1 teaspoon chili powder
- * 3 tablespoons vegetable oil
- * 21 whole cloves
- * 3 medium onions
- * Garnish: fresh cilantro sprig
Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless chuck roast are all acceptable cuts for this traditional recipe.
10 servings (serving size: 3 ounces roast, about 3/4 cup vegetables, and about 3 tablespoons cooking liquid)
serves 10
You might need to buy:
- * 1 teaspoon olive oil
- * 1 teaspoon kosher salt
- * 1/4 teaspoon freshly ground black pepper
- * 2 cups coarsely chopped onion
- * 1 cup dry red wine
- * 4 thyme sprigs
- * 1 bay leaf