Brown the roast on the stovetop to seal in juices, and then place it in the oven for Mom's Signature Roast Beef.
Jennifer Davick / Styling Rose Nguyen / Food Styling Vanessa McNeil Rocchio
Imagine the aroma of a pot roast flowing through the house. We've provided two tasty options here―a traditional version and a Southwest variation. If you're lucky enough to have leftovers, these roasts make great sandwiches, tacos, or a base for a hearty soup.
"Roast Beef, Two Ways" is from the September 2007 issue of Southern Living.
Natalie Kelly Brown
Add Comment |
PAGE:1
- Loading comments...
