This is one of my favorite Beef Pot Roast recipes and it's really quite easy to learn. The only downside is that the cooking time is very long so what you can do is prepare this in large quantities so you can put maybe 3-4 family-servings in the freezer at a time. Best done on a weekend, of course.
INGREDIENTS:
Stewing Beef
Garlic (3-4 cloves)
Onion (1 large)
Celery (1 stalk)
Ginger (1 2-inch piece)
Salt and pepper
Sauce (from Paula Deen's Pot Roast Recipe)
1 can Cream of Mushroom
2 T Worcestershire sauce
1/4 c. red wine
1 beef bouillon
1/2 c. water
STEPS:
1. Roughly chop garlic, onion, celery and ginger and lay on a baking pan lined with aluminum foil.
2. Season beef pieces with salt and pepper and lay over chopped spices.
3. Cover/wrap the meat completely with the foil and bake at 325F for 3 hours.
4. In a small sauce pan, combine and mix thoroughly all sauce ingredients and bring to boil.
5. When done, remove meat from oven and allow to rest. Remove meat from baking pan and combine with cooked sauce in a large mixing bowl. Allow to cool.
6. When completely cooled, place serving portions in small disposable baking trays.
These will keep in the freezer for a while. When ready to serve, just pop them in a preheated oven at 425 for 20-25 minutes. Serve with mashed potatoes and broccoli on the side.
