Sunday, October 10, 2010

Beef Roast with vegetables

Today is sunday, and I like to make something extra special for dinner. I know we are to rest from our labors, but we still need to eat. I like to cook a bigger meal on Sundays than the other days of the week, so I can use part of the meal in another meal later. Tonights meal is beef roast with potatoes, carrots and onions. Any leftovers I can use at part of a beef stew, later in the week. Or as lunch for Monday. Leftovers. :) here is what I did this week for my Beef roast.

1 large beef roast 3-5lbs
1 onion - Quartered
9 red potatoes (left whole) and pierced
9 carrots (peeled, and cut in half)
2 pkg beef gravy mix & 2 cups cold water for the gravy
Salt and pepper rub
1/4 cup olive oil

Remove beef from pkg. Use generously salt and pepper rubbed on the outside of the whole roast. Heat skillet and olive oil till very HOT. Place the roast in the skillet, brown on all sides. Remove once all sides are browned. In a roasting pan, place the potatoes in the bottom of the roasting pan, the cut onion and carrots. Mix the gravy pkgs and pour on top of the potatoes, onions and carrots in the pan. Then place the browned beef on top of that. Cover and cook low and slow for 6-8 hours. Oven 250F. Or you can place these in a crock pot on high for 4 hours, or low for 8 hours.

Beef should come out nice and juicy. Browning the beef helps keep the moisture in the beef.

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