![]() ![]() If you find any content that should not be here please contact us immediately. All existing recipes are property of their respective owners, and we do not claim that in any way. RedCipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a way for websites to earn advertising revenues by advertising and linking to Īll content contained in this site summarized from various third parties, and we do not guarantee the validity or authenticity of its contents. With details of cooking ingredients and complete cooking instructions will make your cooking event easier and happier. You don't need to travel the world to try a variety of world-class cuisines, find your favorite recipes easily here. We collect all the best recipes spread on the internet into a place. ![]() 5 Slice roast and serve with vegetables and gravy.4 Heat about 3 cups cooking liquid and gingersnaps in a saucepan over medium-high heat, adding reserved marinade as needed, until gravy is thickened, about 10 minutes.Strain cooking liquid into a large bowl and return vegetables to slow cooker to rest. Transfer roast to a cutting board and cover with aluminum foil. ![]() 3 Cover and cook roast on Low for 8 hours.Strain marinade and pour 2 1/2 cups over roast reserve remaining marinade. Remove roast from marinade and place atop vegetables. 2 Place onions, carrots, and celery in a slow cooker.Marinate in the refrigerator 2 to 3 days, turning the roast twice a day. Add beef roast, coat with marinade, squeeze out excess air, and seal bag. Allow marinade to cool and pour into a resealable plastic bag. 1 Heat water, red wine, cider vinegar, lemon, 1/2 onion, garlic, cloves, bay leaves, white sugar, salt, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. ![]()
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