Post by Granny Smith on Mar 2, 2008 21:26:30 GMT -5
Beef and Gravy
1 beef chuck roast
1 can French Onion soup
1 can mushroom soup
2 cans water
1 large onion, cut in half and sliced
salt
pepper
1 t. minced garlic
1 t. Kitchen Bouquet, optional
Sprinkle both sides of roast with salt and pepper, then sear both sides in a hot skillet until brown on both sides.
Meanwhile, in 3" deep baking pan, mix soups, water, garlic, and Kitchen Bouquet (if using). Put seared roast into mixture.
Put onion in skillet and cook until it begins to turn clear and has picked up some color. Add to baking pan, on top of the roast.
Cover baking dish with foil and bake at 325 about 3 hours, or until meat is tender.
Remove roast from pan, trim excess fat, and cut meat into bite-size pieces. Add meat back to gravy in pan. Serve over egg noodles, rice, mashed potatoes, toast, biscuits, or sliced bread.
1 beef chuck roast
1 can French Onion soup
1 can mushroom soup
2 cans water
1 large onion, cut in half and sliced
salt
pepper
1 t. minced garlic
1 t. Kitchen Bouquet, optional
Sprinkle both sides of roast with salt and pepper, then sear both sides in a hot skillet until brown on both sides.
Meanwhile, in 3" deep baking pan, mix soups, water, garlic, and Kitchen Bouquet (if using). Put seared roast into mixture.
Put onion in skillet and cook until it begins to turn clear and has picked up some color. Add to baking pan, on top of the roast.
Cover baking dish with foil and bake at 325 about 3 hours, or until meat is tender.
Remove roast from pan, trim excess fat, and cut meat into bite-size pieces. Add meat back to gravy in pan. Serve over egg noodles, rice, mashed potatoes, toast, biscuits, or sliced bread.