Beef Roast with Vegetables
Warm and hearty, satisfies even the manliest man. Add vegetables of your choice including chopped bell peppers, green cabbage, artichoke quarters or bottoms, carrots and frozen green peas.
- 2 (14-ounce) cans beef stock water
- 1 large onion, minced
- 1 tablespoon minced garlic
- 1 bay leaf
- 1 (8-ounce) can tomato sauce, optional
- 1 teaspoon salt
- 1 teaspoon coarse ground pepper
- 3-4 pounds good quality chuck, round, or sirloin tip roast
- 1 cup seasoned flour (seasoned with salt, pepper and garlic powder)
- vegetable oil
- 8 ounces sliced mushrooms
- ½-1 cup each of 2-3 additional vegetables, optional
Put a couple inches water or beef stock (or a combination of the two) into a large pot sprayedwith cooking spray. Add onions, garlic, bay leaf, tomato sauce (optional), salt and pepper and bring to a gentle boil.
Season roast either whole or cut in large chunks then coat lightly with seasoned flour. If you do not like gravy made with flour, omit flour step and proceed as follows. Spray or coat a large skillet, pour in about ½ inch of vegetable oil and heat over high heat. Brown meat quickly on all sides. Remove meat from skillet and add it to the hot stock.
Bring stock back up to a boil, cover pot with a lid, and immediately reduce heat to simmer. Simmer a couple of hours or until meat is barely tender when checked with a fork (length of time depends on cut and quality of meat – Angus is the most tender in the least amount of time). When tender, remove bay leaf.
Add mushrooms, and 2-3 optional vegetables of choice to gravy. Continue cooking until all vegetables are barely tender. Adjust seasonings and serve with mashed potatoes, rice or hot corn bread.