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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Roast in the oven with Veggies (Moms recipe) Recipe

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This recipe for Roast in the oven with Veggies (Moms recipe) is from The salmo Family Cookbook Project, 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:  
5 pound filet mignon
1 cup Carrots
1 cup Corn
2 cups fired Potatoes
1 cup Peas
1 cup mini onions
1 cup Mushrooms
Cream of mushrooms can
1 Onion
10 Garlic gloves
3 Bay leaves
1 Cinnamon sticks
Salt
Pepper
Directions:
Directions:
Cut the fillet in two big pieces and add salt, all spice and fresh ground pepper and then sear them in a very hot pan with avocado oil. Then add them to a press cooker with whole onion, garlic gloves, cinnamon stick, bay leaves, salt and pepper balls and fill with water. Cook in a pressure cooker for 45 minutes.
After the meat is cooked through drain the sauce and put the sauce in a pot and bring to boil with cream of mushroom can. Let the sauce boil and thicken on low in the sauce pan. Let the meat cool down completely before slicing or it will fall apart. The best thing to do is put it in the fridge for at least 6 hours or overnight so that the meat will harden and then slice it in round medium slices.
To assemble add the cooked meat to a large casserole dish and sauté the veggies with butter and add them to the casserole dish and add the sauce on top. Cover with foil and cook in the oven on 375 for 40-50 minutes. Uncover the last 10 minutes.
Enjoy with mashed potatoes!

 

 

 

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