Once hot, add the cubed beef and sear until browned on all sides ... and some of the broth from the slow-cooked pot roast ...

Why? In pot roast, the meat is served in large slabs, while in beef stew, the meat is pre-cut into bite-sized cubes -- and that's just the beginning of the differences between these two unique ...

With just 15 minutes of prep time and a leisurely two-hour roast in the oven ... Start by cutting the beef into 2cm cubes, chopping the bacon into bite-sized pieces, peeling the baby shallots ...

since it includes frozen cubed potatoes. It’s kept to just five ingredients thanks to shortcuts like canned cream soup. Though it calls for two pounds of ground beef, you can stretch one pound ...

Quickly re-heat the sauce, bringing it to a simmer. Drizzle the sauce over the beef cubes, then scatter the garlic slices on top. Squirt a blob of kewpie mayonnaise on the plates and dust it ...

Roast in the oven alongside the beef until the vegetables are tender ... The oil is ready when a cube of bread turns brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous.

Add in the beef stock cube. 3. Bring the boil and cook for ... into the oil and give them a turn so they all get coated. 8.Roast them in the oven for 30 minutes to get crispy and golden.