Quote:
Originally Posted by Myzzbrat  can i get your recipe for this:
Pot Roast & Beef Stew
On the weekend, when I have more time, I cook a roast with potatoes, carrots, and onions, either in the oven or in the crockpot. I use a larger roast and more vegetables than we can eat at one meal.
Then the next day, I throw the leftover roast, vegetables and gravy in a pot with a can of V8 juice. Mmmmmm....the best vegetable beef stew EVER!
I'm learning how to cook and i love stews w/ lots of potatoes and carrots |
Weeeeelllll. I really don't have a recipie
but I'll try to tell you how I do it.
I use a dutch oven (a large heavy pan with a lid that you can put in the oven). I dust each side of the roast with a little flour, salt and pepper. I put a little oil in the bottom of the dutch oven (on top of the stove) and brown each side of the roast. Then I put some water in the pan, about 3 inches deep. Then I peel potatoes and carrots and cut them up so they are laying on top of the roast. Actually I tuck some around the roast against the sides of the pan. I put as many as will fit in my pan. Don't put them on the bottom or they may stick. I cut up a big onion and lay it on top. I turn up the fire so that the water in the pan begins to boil, then I put the roast in the oven on 250 for about 4 hours. The longer and lower temp you cook the roast the more tender it will be. I wouldn't cook it any longer than four hours though, because it may dry out.
When I take the roast and vegetables out of the pan, I thicken the juices that remain in the bottom of the pan with some cornstarch and water. Sometimes I add an envelope of brown gravy mix, but you will also need to thicken with cornstarch or flour.
The next day I cut up all the leftover roast and vegetables into a pan. I throw the gravy into the pan and pour a large can of V8 juice, enough to cover the roast and vegetables. I simmer this for about 30 minutes and then you have beef stew. It is even better the next day - if there is any left