Beef Roast and Vegetables – oven

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