Vanessa's Recipes

Archive for the ‘Beef’ Category

Pot Roast

I just read an article the other day that said that younger woman today don’t know how to cook a roast.  If that’s true for you, I have something you might like to read.  Smile

Roast can seem intimidating but it really isn’t.  Here’s what you’ll need:

A decent chuck roast, preferably boneless, around 3lbs.  Should run you less than $15 if you’re shopping at Walmart.  It’s one of the cheaper cuts, which is why you use it in a roast.

A roasting pan.  You can get one of those cheap splatterware ones, they’re awesome.  Mine’s the medium size I think.  About $10, will last you forever.  You don’t need one of the super expensive ones.

Broth.  Swanson’s reduced sodium is the best.  Get 1 beef broth, and 1 chicken broth, the 32oz size.  As liquid cooks down, the salt becomes more concentrated, that’s why you want a low sodium broth.

Worcestershire sauce.

Time.

Now, toss the roast in the pan.  Douse it with some Worcestershire sauce, go ahead, be liberal.  Not like half a cup liberal, but make sure the top has a nice layer.

Pour in half of each kind of broth – 2 cups beef, 2 cups chicken, and add 2 cups water to the mix*.  The liquid should be roughly level with the top of the roast.

Put the lid on the roasting pan.

Put it in the oven at 325° for about 5 hours.

Done!

See how easy that was?

Now, want an easy peasy gravy to go with it?

Get a can of cream of mushroom soup.  Put it in a microwave safe bowl, along with about a third of a soup can of milk or cream, and maybe a couple big spoonfuls of roast drippings.  Mix.  Microwave it for about 90 secs to 2 min.

You are going to be in beefy roast heaven.  Smile

Keep your unused broth in the fridge, but use it within a couple of weeks.  Trust me, you’ll want another roast.  Smile

*(Alternatively, you can use the 14.5 oz cans of broth instead, and not have any left over.  Still use the 2c water though!)

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Meatloaf

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One thing my daughter loves is my meatloaf.  I’m grateful for small favors.  🙂

 

2 envelopes (1 box) Lipton Onion/Mushroom dry Soup Mix
1-1½ pounds ground beef
1-1½ pounds ground chicken or turkey (I like chicken best)
2-3 eggs, 1 per pound of meat
milk to moisten
1½ cups bread crumbs (works out to about 6 slices if you make your own)
garlic powder (not garlic salt) to taste, just a couple of shakes of the jar

2-3 pounds of potatoes

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My friend Raga likes to put this topping on her meatloaf.  🙂

Topping:

Combine
3 Tablespoons catsup
3 Tablespoons brown sugar
1 Tablespoon yellow mustard

Spread on meatloaf before cooking.

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Okay, I a little weird about touching raw meat with my hands.  Especially ground beef.  So, I line my loaf pan with cling wrap first.  Then I spray my roasting pan with cooking spray.  This will help with clean up later.

Next, I cut the potatoes up into pieces and toss them into a big bowl and then pour a little oil on them, and maybe some salt, pepper, and parsley or dill weed, and set them aside.

Then I mix all my meatloaf ingredients into another big bowl.  I just use a big spatula, or you could use your mixer if you have one.  When it’s thoroughly mixed, I spread it into the lined loaf pan and press it well into the loaf pan.  Then, I flip it into the roasting pan.  Voilá!  Peel off the cling wrap and you have a perfectly formed loaf, and still a clean loaf pan that you won’t have to wash.  See?  There is a method to my madness.  😉

I pour the potatoes around the meatloaf, put the lid on the roasting pan, and bake it in the oven at 350° for about 2 hours.  I take the lid off then and let it brown up for another 10-15 min. 

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