Beef Roast and Vegetables

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Beef Roast and Vegetables
Sunday Dinner - 20 Sep 2009


  1. 4 or 5 lbs of Beef Pot Roast (may be in 2 pieces)
  2. 3 lb bag of potatoes - Reds or Yellows (clean and ready to cook)
  3. 2 large onions
  4. 2 lbs carrots (small pre-pealed)
  5. 2 lbs mushrooms (Optional)
  6. 2 envelopes Brown or Beef Gravy Mix
  7. 1/4 inch oil in bottom of frying pan
  8. Bay Leafs to taste
  9. thyme to taste
  10. salt and pepper
  11. 1 cup water

 

  1. Salt both sides very, very heavily at least 1 hour to 4 hours before braising
  2. Heat oil in frying pan
  3. Rinse meat
  4. Dry meat
  5. Braise beef roast on first side for 6 minutes on medium heat
  6. Turn and season with salt and pepper
  7. Braise second side for 6 minutes
  8. Cut potatoes in half while the roast braises
  9. Peal and cut onion in thick slices
  10. Place beef in Dutch oven on rack
  11. Cover with potatoes, carrots, onions, mushrooms
  12. Add water to pan
  13. Cover Dutch oven and place in oven
  14. Set oven for 350'
  15. Cook for 2 1/2 hrs
  16. Make gravy
  17. Separate vegetables, cut meat, and cover potatoes with gravy

Sunday, Dec 9, 2012

  1. Roasted 2 - 4 lb chuck roasts(?) - about 6 inch by 8 inch - they had good marbling - in Dutch oven
    1. with 1 cup water,
    2. 10 or so bay leafs to cover meat lightly,
    3. 1/2 to 1 teaspoon each of rosemary and of thyme
    4. 2 1/2 hours at 350'
    5. let set 20 minutes
  2. Sunshine carrots (2 lb bag)
  3. 3 lbs of boiled potatoes
  4. 4 packages of Brown Gravy mix in the drippings
  5. 2 bags of corn
  6. 3 lbs of Broccoli
  7. rolls

 

 

 

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