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Beef Roast and Vegetables
Sunday Dinner - 20 Sep 2009
- 4 or 5 lbs of Beef Pot Roast (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 cup oil
- salt and pepper
- 1 cup water
- Heat oil in frying pan
- Braise beef roast on first side for 8 to 10 minutes on high heat
- Turn and season with salt and pepper
- Braise second side for 8 to 10 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 325'
- Cook for 2 hrs to 3 hrs
- Make gravy
- Separate vegetables, cut meat, and cover potatoes with gravy
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