One of my favorite stops for Groceries is a local chain called Macey's. They have some of the nicest people I have ever met in retail and will go out of their way to help you. They also have a GREAT butcher section and their meat has never failed me. When I stopped by for a few things the other night they had a good deal on what I call the perfect portion for the two of us. It was a small roast, only 2-3 lbs., and I grabbed it up! Usually, I put potatoes and carrots with the pot roasts, but I felt like a weeknight meal should be a bit lighter. I had some frozen riced veggies I could use that would be perfect.
I started by grabbing my Magnalite cast aluminum roaster, add a bit of bacon grease and Lawry's Season Salt to the pan for browning. I set the heat to medium-high. When browning it is important to get all sides of the roast brown. This is an important step to make certain you get the depth of flavor you deserve. It takes 4-5 minutes per side, depending on the size of the roast, so plan on at least 15-20 minutes for browning unless you choose to cook with higher heat. It may also vary on the heat source. I have electric but I know my daughters gas cooks must faster.
After the browning, I add one 15 oz. can of beef stock and then a package of generic onion soup mix, which is much like the Lipton Recipe Secrets. Now the flavor components are all in place for the roast, and I cover it, and lower the temperature to medium.
Once the roast is MOSTLY cooked through, remove cover and allow the juices to cook down and thicken.
While doing this, prepare your side dish(s). As I mentioned, I was going to use some riced vegetables as our only side dish making it a nice light meal. The one I pulled out of the freezer was Green Giant Cauliflower and Sweet Potato Riced Veggies. They are quick and easy, but next time I need to season them more!
RESULTS:
It is hard to go wrong with a nice hunk of beef on your plate. It was tender and juicy. I will need to work on the riced veggies to perk them up a bit. Cheese is good and some bolder seasoning would make them much tastier.
After the browning, I add one 15 oz. can of beef stock and then a package of generic onion soup mix, which is much like the Lipton Recipe Secrets. Now the flavor components are all in place for the roast, and I cover it, and lower the temperature to medium.
Once the roast is MOSTLY cooked through, remove cover and allow the juices to cook down and thicken.
While doing this, prepare your side dish(s). As I mentioned, I was going to use some riced vegetables as our only side dish making it a nice light meal. The one I pulled out of the freezer was Green Giant Cauliflower and Sweet Potato Riced Veggies. They are quick and easy, but next time I need to season them more!RESULTS:
It is hard to go wrong with a nice hunk of beef on your plate. It was tender and juicy. I will need to work on the riced veggies to perk them up a bit. Cheese is good and some bolder seasoning would make them much tastier.
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