Time 1h45m Yield 12-14 servings. Number Of Ingredients 13 Steps:
In a Dutch oven, combine the first 10 ingredients; add roast. Cover and bake at 325° for 1-1/2 hours or until meat is tender. Remove the roast and cool completely. , Meanwhile, skim fat and strain cooking juices. Discard bay leaf. Thinly slice the beef. Serve on rolls with warmed juices and lettuce, tomato and onion if desired.
Time 2h20m Yield 4 Number Of Ingredients 11 Steps:
Season the beef with salt and pepper, then dredge in flour to coat. Heat the oil in a large pot over medium-high heat. When the oil is hot, add the meat, and cook until browned on all sides, turning as needed. Remove the meat from the pot, and set aside. Add the onion and garlic to the pot; cook and stir until clear and starting to brown. Return the meat the pot, and pour in the beer and water making sure to loosen any bits of food from the bottom of the pan. Season with rosemary, dill and parsley. Bring to a boil, then simmer over low heat for 1 1/2 hours.
Time 4h5m Yield 6 serving(s) Number Of Ingredients 5 Steps:
Place roast in roaster pan and sprinkle with vinegar, pepper, garlic powder and the onion soup mix. Cover roaster and bake at 325º-350º for at least 3-4 hours. The last hour of cooking I remove the lid to brown the roast a bit. Then with the drippings, I make gravy (remove roast and cover with foil. Heat the drippings on the stove over fairly high heat. Add more water if necessary, and bring to a boil. Whisk in a slurry of flour and water (fairly thick) stirring constantly to avoid lumps. Adjust salt and pepper.).
Time 8h5m Yield 6 , 6 serving(s) Number Of Ingredients 6 Steps:
Place roast in crock pot and sprinkle with kosher salt. add condensed soup (do not hydrate), wine, & worcestershire sauce. cook on LOW for 6 - 8 hours or until roast is cooked and tender. serve over cooked pasta.
