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Dad's Cast Iron Roast Beef Recipe

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This recipe for Dad's Cast Iron Roast Beef is from Calie's Family Cookbook, 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:  
4-5 pound pot roast
1 can cream of mushroom - family size
salt and pepper - plenty

Directions:
Directions:
Coat the bottom of a cast iron skillet with oil and heat on high. Let the skillet get good and hot - add salt and pepper - pan sear the roast until it almost burns on all sides - the room will fill with smoke so open the windows.

Once seared, reduce temp to medium low - slowly add water to fill the pan half way and add the cream of mushroom soup. Cover with a lid or another frying pan, leaving it slightly ajar to breathe. The cream of mushroom soup will slowly turn into a brown gravy.

Cook on medium low 4-5 hours. Turn the roast over 2-3 times so it doesn't burn to the bottom. Add water as needed to make the brown gravy. It's done when you can peel off the roast with a folk.

Your Mom likes to add small potatoes (peeled) and carrots (peeled) into the pan about an hour before dinner. I prefer to cook them separately and mash the potatoes. That way you'll have plenty of gravy.

 

 

 

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