Blade Pot Roast Recipes
Displaying 1 to 10 of 29 recipes.
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1. Chinese Pot Roast
3 to 4 lbs. beef arm or blade pot roast, 3 tbsp. lard or drippings, 1/4 tsp. pepper, 1 tbsp. soy sauce, 1/3 c. water, 2 qts. shredded cabbage
2. Ukraine Soup (borscht) For A Crowd
2 lbs. beef (Chuck Blade Pot Roast), 2 lbs. lamb (breast ribblets), 3 lbs. chicken, 6 1/2 to 7 lbs. potatoes, 4 1/2 to 5 lbs. cabbage, 1/2 lb. carrots, 3/4 lb. onion, 1/4 lb. bacon, 1 green bell pepper, 1 red bell pepper, 2 to 3 med. garlic pieces, 1 tbsp. black pepper, 1 tbsp. red pepper, 1 tbsp. salt, 1 (10 oz.) tomato sauce (Spanish style), 3/4 c. tomato juice (6 to 8 oz.), 1/3 c. vegetable or corn oil, 1 to 1 1/2 tbsp. flour, Parsley (optional), Other spices to suit (optional), Sour cream (optional), 1/4 lb. beef (stew meat), 1 sm. lamb chop, 1/2 lb. chicken, 1 lb. potatoes, 2/3 lb. cabbage, 2 sm. carrots, 1 1/2 sm. onion, 2 strips bacon, 1 tsp. green bell pepper flakes (dried), 1 tsp. red bell pepper flakes (dried), 1 sm. garlic piece, 1/2 tsp. black pepper, 1/8 tsp. red pepper, 1 1/2 tsp. salt, 2 to 3 oz. tomato sauce (Spanish style), 1 1/2 tsp. vegetable or corn oil, 1 1/2 tsp. flour, Parsley (optional), Other spices to suit (optional), Sour cream (optional)
3. Chili
1 lb. blade or chuck roast, 2 or 3 tbsp. olive oil, 1 sm. onion, chopped, 1/2 lb. ground sirloin, 1/2 lb. ground pork, 3-4 med. tomatoes, 1-2 tbsp. chili powder, 1 c. red wine, 3 c. cooked kidney beans (or 2 - 15 1/2 oz. cans, rinsed & drained), 1/2 lb. cheddar cheese, grated, Salt & freshly ground pepper, Pinch cayenne pepper
4. Blade-cut Pot Roast
1/2 c. bourbon, 1/2 c. olive oil, 1/2 c. soy sauce, 1 tsp. ginger, 1 tsp. mustard (dry), Salt and pepper to taste, 1/2 onion, sliced thinly, 2 cloves garlic, crushed, 1 bay leaf
5. Pot Roast In Foil
3 lbs. beef pot roast (round bone, blade bone, or rump), 1 pkg. dry onion soup mix, 1 can condensed cream of mushroom soup, Heavy duty foil
6. Pot Roast
1 thick cut, bone in, blade chuck roast (3 to 4 lbs.), Vegetable oil for browning, 2 (12 oz.) cans apricot nectar, 2 to 3 tbsp. vinegar, to taste, 2 to 3 potatoes, unpeeled, cut into lg. chunks, 3 to 4 carrots, cleaned & cut into lg chunks, 1 lg. onion, sliced, 1 to 2 tsp. seasoned salt or seasoning blend of your choice
7. Pot Roast
3 1/2 lbs. blade cut or round pot roast, 1 tsp. onion salt, 1/2 tsp. pepper, 1 tsp. paprika, 1 (12 oz.) bottle chili sauce, 3/4 c. water, 3/4 c. brown sugar, 4-6 raw potatoes, peeled and quartered, 3 carrots, cut in 1/2 inch diagonal slices, 1 c. pitted prunes, cooked
8. Pot Roast
3 to 4 lb. blade roast, 1/4 c. flour, 2 tsp. salt, 1/4 tsp. pepper, 2 tsp. oil, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 4 pears, cored and pared, 1/4 c. water, 1/2 c. raisins, 1 c. apple juice, 2 tsp. lemon juice, 2 tsp. chocolate syrup
9. Drunken Pot Roast
2 lb. blade pot roast, chuck roast, eye or round or rump roast, 2 tsp. soy sauce, Juice of 1 lemon, 3 dashes bitters, Ginger ale, 2 tbsp. brown sugar, 1 clove garlic, minced, 3 tbsp. bourbon
10. Liz's Oven Pot Roast
3-4 lb. chuck blade or any cut roast, 1 (5 oz.) horseradish, not sauce, 8 carrots, 4 potatoes, 4 onions, cut into halves, 1 (16 oz.) can Italian style stewed tomatoes, 1 c. water, 1 lg. Reynold's cooking bag, 1 tbsp. flour
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