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26
POT ROAST DINNER
1
⁄
2
cup flour
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
2 round roasts
(4-6 pounds each)
2 TBL oil
2 TBL Worcestershire sauce
4 cups water
1 can (14 ounces) beef broth
1 envelope (1.3 ounces) dry onion
soup mix
1 envelope (1.5 ounces) beefstew
seasoning mix
1 pound carrots, peeled and cut in
thirds
3 pounds potatoes cut in fourths
2 cups water
Preheat to 450°
In a plastic bag, combine the flour
and seasonings. Place one roast at a
time in the bag and shake to coat.
Pour the oil into the roasting pan.
Place the roasts into the pan. Cover
and cook for 5 minutes. Turn. Cover
and cook for 5 more minutes.
Combine the Worcestershire sauce,
water, beef broth, onion soup and
stew seasoning mixes. Pour into the
roasting pan. Reduce heat to 350°.
Cover. Cook for about an hour until
the vegetables are tender. Remove
the roasts and allow to cool for 10
minutes before slicing. Return the
meat to roasting pan. Spoon gravy
over the slices and serve immediately,
or cover and keep warm at 225° for
up to 1 hour.
*If more gravy is desired add
additional quantity of water.
Makes 18-24 servings
DOWN-HOME BEEF
STEW AND BISCUITS
6 pounds bottom round or chuck,
cut into bite-size pieces
4 bags (16 ounces each)
vegetables for stew
8 cups water
1 envelope (1.2 ounces) dry onion
soup mix
1 envelope (1.5 ounces) beef stew
seasoning mix
2 TBL Worcestershire sauce
2 cans (11.3 ounces each) large
refrigerator biscuits
Preheat to 350°
Place all ingredients except the
biscuits into the roasting pan. Stir
well to combine. Cover and cook
for 3 hours. Remove cover and
check to be sure there is liquid
visible. Add 1 to 2 cups of water if
needed. Cover the top of the stew
with biscuits. Raise heat to 450°
and cover. Bake for 15-20 minutes
or until nicely browned.
Makes 16-24 servings