Roast Beef with Potatoes and Carrots
|Categories:||Beef, Vegetables, For Kids, Healthy|
|Keywords:||main, vegetables, roast|
|Serves:||8 to 12|
|3 lb||beef chuck roast, boneless|
|4 lb||potatoes, peeled and cut into halves or quarters|
|1 1/2 lb||baby carrots|
|1 1/2 c||all purpose flour|
|1 tsp||baking powder|
|3 Tbsp||coconut oil or vegetable oil|
|salt and pepper to taste|
|1 can(s)||cream of mushroom soup|
|2 1/2 can(s)||water|
Pinched by kmbkeesee, and 59 more.
- Grocery List
DirectionsMix flour with baking powder on waxed paper. Coat roast with flour. Salt and pepper to taste. Heat oil in a large skillet or dutch oven type pot. Brown the roast on all sides in the heated oil.
Optional: You can sprinkle roast with a seasoned type salt or red pepper flakes if you like. Or use whatever herbs you like. But don't go overboard...it's good just with plain salt and pepper.Remove to a plate while you prepare the gravy in your left over grease.Gravy: Sprinkle 2 heaping Tablespoons of leftover flour (from where you dreged the roast) over the remaining oil in your pot. Stir and cook for a few minutes to brown...add a little water while browning to keep it from sticking. Then add your can of mushroom soup and 2 to 3 soup cans of water to browned flour; stir or whisk together. Your gravy will be thin but it will thicken as it cooks.Pour gravy in baking pan with the roast. Add vegetables.Bake covered in a preheated 400 degree oven for one hour. Then check to see if the vegetables are done.The vegetables are usually tender and done in 1 hour of cooking time. Remove them to a bowl or platter to keep warm.Continue baking the beef for another hour or until it is tenter. Cut roast up and serve with gravy and vegetables.
Note: This recipe works for other cuts of roasts as well. Cooking times will vary depending on the size and type of roast you fix.
Before cooking any roast I soak it in plain water for about 30 minutes to an hour and then drain it. This removes blood from the roast and improves flavor.