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Roast Beef with Steamed Carrots and Biscuits by Jes Mostek	No ratings Rating Details Rate this meal Printable View

In addition to the recipe, you will also need the following for this meal:

1 bag

baby carrots, steamed

1 can

refrigerated biscuits, baked according to instructions on package

Recipe:

Roast Beef by Sterrin Kraska serves: 10	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Fantastic family recipe...great meat and potatoes meal, even when having guests. This is not a weekday meal, unless you are home all day, I usually make it on Sundays.

Ingredients:

center cut chuck roast

bayleaf

pinch

thyme

pinch

parsley

pinch

basil

pinch

majoram

potatoes

1 1/2 c

mini carrots

flour

2 cans

french onion soup

Directions:

Coat roast with flour.
Place in sprayed roaster.
Add a small amount of water to pan (1/4-1/2" deep)
Roast in 375 degree oven until brown, about 1-1 1/2 hrs. (flip roast halfway through to brown other side)
Do not cover!

After roast is browned on both sides, remove from oven and pour two cans french onion soup (liquid from both, but only some of the onions) around the roast
Add a bayleaf, thyme and parsley (can add basil & majoram too)
Cover pot with lid and return to oven.
Lower over temp to 275 or 250 and roast for 3-3 1/2 more hours. Add carrots and potatoes the last 45 min - hour.

Remove from oven, remove meat, carrots and potatoes from pan.
Mix flour (or cornstarch) and cold water in a bowl.
Heat roaster pan over burner until juice bubbles.
Add flour/water roux to thicken for gravy.
Season with salt and pepper.

Categories:

Dairy Free
Fall/Winter
Main Dishes
Meats
Pasta/Rice/Potatoes
Peanut/Nut Free
Sauces
Vegetables