A Roast That Even My Daughter Would Eat

Submitted by Nasseh

"I finally found a way to cook roast that won't send my daughter into a hissy fit about eating it."

 

• Ready In: 2hrs 15mins
• Ingredients: 16
• Serves: 6

ingredients

• 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

directions

1. Mix the flour, bread crumbs, & paprika in a large storage bag.
2. Cut the roast into 2 inch thick strips, lengthwise (you should get around 6 strips).
3. Lightly sprinkle the strips with salt & pepper.
4. Place 2 strips at a time in the bag & shake to coat.
5. Heat the oil in a frying pan & brown the strips on all sides, roughly 5 minutes total.
6. Preheat the oven to 350 degrees.
7. Lightly spray a roasting pan with cooking spray.
8. Pour the broth into the frying pan & gently rub the bottom to remove any bits.
9. Then add the broth, water, thyme, bay leaves, garlic, onions, & carrots to the roasting pan & stir.
10. Next place the strips into the pan & cover with a lid.
11. Cook in the oven for 2 hours, checking halfway through to make sure the liquid is not gone.
12. After that time, remove the strips & bay leaves from the pan then add in the cream of mushroom & pepper, stir.
13. Turn the heat down to 250, place the strips back in the pan & continue to cook for 1 hour.
14. Serve hot over mashed potatoes.
15. Note: I mashed the carrots & garlic into sauce to add flavor to the gravy.

Reviews

[Crafty Lady 13]

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.