Difference between revisions of "Braised Beef Roast"
(Created page with "From the kitchen of: Dawn Corbin<br> 4 lb. beef tip, round or rump roast<br> 2 Tbsp. lard or shortening<br> 1 Tbsp. coarse black pepper<br> 3½ c. water<br> 2 Tbsp. instant be...") |
m |
||
| Line 1: | Line 1: | ||
| + | ← [[meats]]<br> | ||
From the kitchen of: Dawn Corbin<br> | From the kitchen of: Dawn Corbin<br> | ||
4 lb. beef tip, round or rump roast<br> | 4 lb. beef tip, round or rump roast<br> | ||
Latest revision as of 13:05, 22 March 2017
← meats
From the kitchen of: Dawn Corbin
4 lb. beef tip, round or rump roast
2 Tbsp. lard or shortening
1 Tbsp. coarse black pepper
3½ c. water
2 Tbsp. instant beef bouillon
or 6 bouillon cubes
1 large onion, chopped
1 stalk celery cut up
2 Tbsp. chopped garlic
2 Tbsp. gravy master
2 Tbsp. Worcestershire sauce
Instructions:
Brown meat in lard (or shortening) in heavy skillet. Put roast in slow cooker, on simmer setting. Add remaining ingredients. Simmer 3½ to 4 hours or until tender. Meat thermometer temp would be 160ºF. for medium done 170ºF. for well-done. Remove meat, but keep warm. Strain liquid, and set aside to cool. To make gravy mix ¾ c. water and 1/3 c. flour or corn starch, blend well. Gradually add half reserved liquid to flour mixture in 1 quart sauce pan, place on low heat cook until thickened. Add more liquid gradually until desired thickness is achieved. Slice meat and serve with potatoes and vegetables. Carrots or Broccoli goes well with this.
