February 17, 2010

Wednesday's Chow - Savory Roast Beef

Yeah, there's only about 2 hours left in Wednesday, but, hey, better late than never.  First, I have to comment on the fact Blogger has changed up its 'new post' page...has anyone else noticed that?  I'm gonna have to learn all this stuff all over again.....wow, there's a big difference between 'normal' and 'large' font size. 

OMG...where's the spellcheck???? Someone please tell me where the friggin' spellcheck went off to?

Okay, sorry, I'm digressing, but really, where's the spellcheck??? 

I need to put up a main course recipe....first, I need to go find one, so hang on a minute......or two......Ah, found one that sounds great for these cold nights we're all having.  Did ya'll see that earlier this week, all the states in the union, but Hawaii had snow? That's 49 out of 50 had snow at the same time.

Savory Roast Beef


2 tbls oil
4 pounds boneless beef round roast
1 pouch dry onion soup mix
1 bay leaf
8 medium carrots, cut in 2-inch pieces
1 can cream of mushroom soup
1 1/4 cup water
1 tsp dried thyme leaves
8 medium potatoes, quartered
2 tbls all purpose flour


Preheat oven to 350* Heat oil over medium-high heat.  Brown roast in hot oil on all sides.  Pour off oil.  Add soup, 1 cup water, soup mix, thyme and bay leaf.  Cover and bake for 45 minutes.  Add potatoes and carrots.  Cover and bake for an additional 1 hour 45 minutes.  Remove roast and vegetables to serving platter, reserve liquid in pot.  Mix flour and remaining water until smooth.  Gradually add to liquid, whisking well.  Over medium heat, continue to whisk until mixture boils and thickens.  Discard bay leaf and serve with roast and vegetables.

Anna Kathryn Lanier
Where Tumbleweeds Hang Their Hats

1 comment:

Virginia said...

this recipe sound wonderful!