Wednesday, April 17, 2013

Sunday Dinner Beef Pot Roast and Vegetables

"This dish is comfort food at it's ultimate!  We love to make it for Sunday dinner so that we can have leftover roast beef to use in recipes all week.  Hopefully your family will add it to your Sunday dinner menus."   
2-1/2 to 3 pound Beef Rump Roast
salt, pepper, onion powder and garlic powder, desired amount
2 Tablespoons of canola oil
1 medium onion, chopped
1 green pepper, chopped
1 garlic clove, minced
1 Tablespoon ketchup
1 Tablespoon Worcestershire sauce
1 (14.5 ounce) can low sodium beef broth
2-3 large Idaho potatoes, cut into chunks
2 ribs of celery, cut into chunks
2 carrots, peeled and cut into chunks
1 packet of Lipton beefy onion soup mix
1 (10-3/4 ounce) can of creamed soup (cream of chicken, mushroom or celery)
1/2 cup water
Preheat oven to 350 degrees.  Season roast with desired amounts of salt, pepper, onion and garlic powders.  In a dutch oven or large roasting pan that has a cover, heat canola oil on medium-high heat.  Sear roast on all sides.  Remove roast from the pan and reduce the heat to medium.  Add onion, green pepper and garlic to pan and cook until vegetables are softened.  Stir in ketchup and Worcestershire.  Return roast to the pan.  Pour beef broth over roast.  Cover and bake in 350 degree oven for 2-1/2 hours.  Remove from the oven (liquid will be very concentrated) and add potatoes, celery and carrots.  Combine onion soup mix, creamed soup and water.  Pour over roast and vegetables.  Cover and return to oven.  Bake for 1 hour or until vegetables are tender.  Serve with crusty bread to dip in gravy.
*TIP:  If using a larger roast, increase the total cooking time.  Just add the vegetables and soup mixture for the last hour of cooking. 

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