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Mom's Roast Beef with Vegetables Recipe

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This recipe for Mom's Roast Beef with Vegetables, by , is from The Spinelli /Koster Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Spinelli

Category:
Category:

Ingredients:  
Ingredients:  
Preheat oven to 350 Spray oval baking pan with cooking spray

1-3-4 lb Chuck roast
1 clove garlic, cut up into 3-4 pieces
salt and pepper
1 pkg. onion soup mix
carrots
3 baking potatoes, quartered or 8-10 mini potatoes with skins
Gravy master or Kitchen Bouquet (found in spice isle)
water

Directions:
Directions:
Make 3-4 slits in roast and insert cut garlic in slits. At this point you can brown roast in a frying pan, but it is not really necessary. Salt and pepper meat. Place in baking pan. Slice carrots and potatoes, add around meat. Spread onion
soup mix over meat and vegetables. Add a dash of Gravy Master or Kitchen Bouquet to a glass of water. Stir and pour over meat and vegetables.
Check after about an hour-if you need to, add more water-1/2 cup or so. Check every so often just to make sure that water has not completely evaporated. This is just to make sure vegetables don't start to stick and burn.

Bake 2 1/2 to 3-1/2 hrs or until meat and vegetables are fork tender.


Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 min prep, 2-3 1/2 hrs cook time

 

 

 

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