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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Roast and Vegetables Recipe

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This recipe for Roast and Vegetables is from Christy's Gluten Free Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-6 top round, sirloin, chuck or 7 bone roast

2 lbs White Mushrooms
1 stick butter (1/4 lb)
1 tsp Worcestershire
2 C Red Wine
1/2 tsp Ground Pepper
1 C Boiling Water
2 tsp Better Than Chicken Broth
2 tsp Better Than Beef Broth
1/2 tsp dill seed or dill weed
3 cloves Garlic peeled

3 small Parsnips
1 Rutabaga or 3 potatoes
1 Sweet Onion
6 Carrots
4Celery
Apple Juice or Apple Kombucha
Directions:
Directions:
Mushrooms will take 10 hours. Add mushrooms, butter, Worcestershire, wine, pepper, water, bouillon, dill, garlic to crock pot. Cook on medium heat 10 hours.

Brown roast in olive oil on stove by searing all sides in cast iron pan on high heat.

For sirloin or top round roast bake on rack at 300 degrees until internal temperature reaches 100º then raise oven temperature to 500º and bake till internal temperature reaches 135-145º. Tent with foil and let rest on counter.

For chuck roast or 7 bone roast bake in shallow pan to which 1/2 C water and 1/2 cup apple juice has been added. Bake covered at 350 degrees until desired internal temperature.

In pan that roast was seared in, add quartered vegetables, 1/2 C apple juice and 1/2 C water. Season with oregano and parsley. cover and cook till tender.

Prepare crusty bread. If using Chebe Garlic-Onion Breadstick Mix roll dough into 8 (not 12) breadsticks.
Personal Notes:
Personal Notes:
Serve with crusty bread such as prepared Chebe Garlic-Onion Breadstick Mix. The mushrooms are so good you will want to dip the crusty bread in the sauce.

 

 

 

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