We made this the other night and it was really good.
1 Beef Roast (2-4 lbs)
3 chopped Large Carrots
1 chopped Bell Pepper
2 C. chopped celery
1 T. Minced Garlic
2 T. Onion Flakes
1 cube of beef bullion
1 C. hot water
Defrost the roast. Slice roast so it is no thicker than 2 in. thick at any point. Place in roasting pan or large cake dish. Combine carrots, celery, bell pepper, minced garlic and onion flakes in a bowl and mix well. Evenly distribute vegetable mixture around the roast. Add beef bullion cube to hot water and mix until dissolved. Add liquid mixture to baking dish. Cover the dish with lid or aluminum foil. Place in 400 degree oven for 1 1/2 to 2 hours, until meat is cooked. Remove and let sit for 15 minutes. Remove from baking dish and serve.
This is great for leftovers too.
Substitutions which can be made: Beef - Pork, Oven/baking dish - Crockpot, Omit or add additional vegetables to taste
4 comments:
Anna, you don't have to add onion if you don't want. Potatoes may be really good in this too.
A good secret ingredient is a bay leaf.
The secret ingredient to the gravy (Nana Baker's) is a product called Kitchen Bouquet.
Anna- Love this site!!! I will use it and use it and use it!!! I'm making a cookbook for our ward, so I'll keep checking this site to post recipes in the cookbook. I'll also send you all of the "tips" that I've collected to help you know everything that can be done with food. I even have a measurement/conversion sheet.
looks so great!!
Here's another (super, super easy...and thus my favorite) way to do pot roast:
Place frozen (yes, FROZEN) pot roast in crock pot the night before you plan on using it.
Cover with one package of onion soup mix (just open the package and dump it on the roast. No water. Just the soup mix)
Cook roast on low until you're ready to use it (I'd say total cooking time is around 12 hours...but we've varried that according to need. If we're really in a cruch, we'll cook it on high for less time.)
Really yummy, really easy!
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