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Beef Roast and Vegetables
Sunday Dinner - 20 Sep 2009
- 4 or 5 lbs of Beef Pot Roast (may be in 2 pieces)
- 5 lb bag of potatoes - Reds or Yellows (clean and ready to cook)
- 2 large onions
- 2 lbs carrots (small pre-pealed)
- 2 lbs mushrooms (Optional)
- 2 envelopes Brown or Beef Gravy Mix
- 1/4 inch oil in bottom of frying pan
- Bay Leafs to taste
- thyme to taste
- salt and pepper
- 1 cup water
- Salt both sides very, very heavily at least 1 hour to 4 hours before
braising
- Heat oil in frying pan
- Rinse meat
- Dry meat
- Braise beef roast on first side for 6 minutes on medium heat
- Turn and season with salt and pepper
- Braise second side for 6 minutes
- Cut potatoes in half while the roast braises
- Peal and cut onion in thick slices
- Place beef in Dutch oven on rack
- Cover with potatoes, carrots, onions, mushrooms
- Add water to pan
- Cover Dutch oven and place in oven
- Set oven for 350'
- Cook for 3 to 3 1/2 hrs
- Make gravy
- Separate vegetables, cut meat, and cover potatoes with gravy
Sunday, Dec 9, 2012
- Roasted 2 - 4 lb chuck roasts(?) - about 6 inch by 8 inch - they had
good marbling - in Dutch oven
- with 1 cup water,
- 10 or so bay leafs to cover meat lightly,
- 1/2 to 1 teaspoon each of rosemary and of thyme
- 3 1/2 hours at 350'
- let set 20 minutes
-
Sunshine carrots (2 lb bag)
- 3 lbs of boiled potatoes
- 4 packages of Brown Gravy mix in the drippings
- 2 bags of corn
- 3 lbs of Broccoli
- rolls
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