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Top Round Roast Beef Recipe

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This recipe for Top Round Roast Beef, by , is from The Saint Jude Ladies Guild Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gabrielle Augustitus
Added: Monday, November 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 1/2 lbs beef
shallots or onions
3 - 4 cloves garlic, chopped
2 Tbsp. margarine
1 can beer
1/4 to 1/2 cup cornstarch
mushrooms, sliced (if desired)
cooking oil (just enough to cover bottom of pot)

Directions:
Directions:
Season meat with salt and pepper. Add margarine and oil to pot (preferably cast iron). Let it become hot but not burned. Add meat and brown it nicely on all sides. Remove when it has a nice dark coating and set aside juices to make gravy. Mix 1/4 cup cornstarch (if thicker gravy is desired use more) with 1/2 cup cold water to make paste. Add to juices in pot. Add 1 can of beer and let it come to almost a boil. Add 2 - 3 cups of water and let return to a boil. Add mushrooms if desired, add cooked shallots/onions, and meat. Cover and let cook until done (135 for medium). When done, wrap in foil and let sit until you are ready to eat.

 

 

 

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