Monday, August 20, 2012

Yummy Pot Roast

I so love a good Pot Roast dinner... the aromas throughout the house when this is simmering away in the oven all day are heavenly :)  I like a really flavorful roast beef ... there is nothing worse than a bland, no flavor roast beef that why I don't ever order it out somewhere... usually it is either tough, bland and hard to chew, or falling apart mush with no flavor... neither is good...  I serve this with mashed potatoes (homemade of course) & carrots cooked in the broth... (I usually cook a potato or 2 scrubbed and sliced in quarters placed alongside the broth because with the leftovers I make roast beef hash....)  but it is totally up to you, you can add more potatoes and skip the mashed potatoes made separately... sometimes I also put all the stuff in a Crock-pot and let it cook all day... both ways are great... Enjoy

Yummy Pot Roast

2 stalks celery, washed and ends removed
1 onion, peeled, cut in half and thinly sliced
3-4 cloves garlic, smashed and skins removed
1 beef roast
1 package dried onion soup mix
1 can cream of mushroom soup
1/2 cup red wine
1/4 cup water
1 bay leaf
black pepper
1 lb. carrots (either baby or peeled and ends removed whole ones)
**Gravy see NOTE

In large roasting pan place celery arched side down  long ways down the pan about an inch apart (you are making a "rack" with the celery so you need the arched side up to hold the roast up).  Place onions, garlic and bay leaf in pan.  Pour wine & water over vegetables in bottom of pan.  Place roast on the celery.  Sprinkle the roast with the packet of dried onion soup mix and spoon the mushroom soup over the roast covering the dried onion soup mix.  Sprinkle roast with pepper.  Cover tightly with foil and bake at 325 for around 2-2 1/2 hours.  Uncover & place carrots around the roast stirring to cover with wine/juice mixture.  Turn oven to 350 & bake for an additional hour or until carrots are done.

To serve remove roast and vegetables to serving platter (discarding celery if desired).

**NOTE ...  Strain juices and make gravy... I usually bring juices to a boil and add 1 tablespoon cornstarch dissolved in 1 tablespoon of water stirring until thickened.  Serve over roast & vegetables...

No comments:

Post a Comment