Prep 15 mins
Cook 2 hrs
I finally found a way to cook roast that won't send my daughter into a hissy fit about eating it.
- 3 lbs roast
- salt & pepper
- 1⁄4 cup breadcrumbs
- 1⁄4 cup flour
- 1⁄2 teaspoon paprika
- 2 -3 tablespoons olive oil
- 2 cups low sodium beef broth or 2 cups beef broth
- 1 cup water
- 1⁄2 teaspoon thyme
- 2 bay leaves
- 4 -6 garlic cloves, peeled & cut in half
- 1⁄2-1 onion, chopped
- 1⁄2-1 cup baby carrots, rinsed
- 1 (10 1/2 ounce) can cream of mushroom soup, undiluted
- 1⁄4 teaspoon black pepper
- cooking spray
- Mix the flour, bread crumbs, & paprika in a large storage bag.
- Cut the roast into 2 inch thick strips, lengthwise (you should get around 6 strips).
- Lightly sprinkle the strips with salt & pepper.
- Place 2 strips at a time in the bag & shake to coat.
- Heat the oil in a frying pan & brown the strips on all sides, roughly 5 minutes total.
- Preheat the oven to 350 degrees.
- Lightly spray a roasting pan with cooking spray.
- Pour the broth into the frying pan & gently rub the bottom to remove any bits.
- Then add the broth, water, thyme, bay leaves, garlic, onions, & carrots to the roasting pan & stir.
- Next place the strips into the pan & cover with a lid.
- Cook in the oven for 2 hours, checking halfway through to make sure the liquid is not gone.
- After that time, remove the strips & bay leaves from the pan then add in the cream of mushroom & pepper, stir.
- Turn the heat down to 250, place the strips back in the pan & continue to cook for 1 hour.
- Serve hot over mashed potatoes.
- Note: I mashed the carrots & garlic into sauce to add flavor to the gravy.
I had an enjoyable dinner of roast, broccoli & cauliflower, cooked carrots and rice with sauce from the roast. This was the first time I tried coating my roast before searing it, and I normally leave my roast whole when cooking it. I often cook my roasts in cream of mushroom soup because I like using the "gravy" over rice. I found that this recipe turned out very similar to my usual roast. I don't know if the coating made much difference. The roast did have the added flavors of the bay leaves and thyme. I like my sauce to be thicker, so I think I would have liked it better with the cream of mushroom soup and maybe one cup of beef broth. I did end up with a tender, tasty roast. Made for Summer, 2009 Photo Tag.