Recipes
Ingredients
 Recipes   
Search for recipes
Recipes
Email or User Name    Password (forgot) Register
 
 Remember Me?
    Join For Free
Welcome :
My Profile Log Out
    Member Information   (Free)
To keep track of your recipes and Nutrition plans
User Name
 
Password
Re-type Password
Email
Postal or Zip code
Remember Me     Privacy
 
Print
Add to my Recipe Box
Create My version
My Nutrition
You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Beef Pot Roast

Recipe Name

Beef Pot Roast

 Submitted by jgouker
Recipe Description L01000
Quantity 100 Quantity Unit Servings (4oz) Servings  
Prep Time (minutes) 20 Cook Time (minutes) 260 Ready In (minutes) 280
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
gallonboiling water
40
poundstop round , beef
12
cups, choppedLarge Yellow Onions, Chopped
1
tablespoongarlic powder
4
1/2
tablespoonssalt
2
tablespoonsblack pepper, ground
6
cups (8 fl oz)cold water
4
1/2
cupsall-purpose flour
Steps
Sequence Step
1CHANGE 1 TM 10-412 PREPARATION INSTRUCTIONS: THAW POT ROASTS. SLICE ONIONS (1/4 INCH) BEFORE MEASURING. DEHY ONION MAY BE USED. REFERENCE A01100. SIFT FLOUR BEFORE MEASURING. 1. PLACE ROASTS IN STOCK POT OR STEAM-JACKETED KETTLE; BROWN ON ALL SIDES; ADD WATER. ROASTS MAY BE COOKED IN THE OVEN. PLACE ROASTS IN 2-18 BY 24 INCH ROASTING PANS IN 425 F, OVEN OR ON TOP OF RANGE; BROWN ON ALL SIDES TURN FREQUENTLY. ADD 2 QT WATER. COVER PANS. REDUCE HEAT TO 325 F. COOK 3 TO 4 HOURS OR UNTIL TENDER. TURN ROAST 2 TO 3 TIMES DURING COOKING. ADD SMALL AMOUNTS OF WATER AS REQUIRED. FOLLOW STEP 3. RESERVE DRIPPINGS FOR BROWN GRAVY (RECIPE NO. O-16)
2ADD SALT, PEPPER, CHOPPED ONIONS, AND GARLIC. COVER. SIMMER 3 1/2 TO 4 1/2 HOURS OR UNTIL TENDER. REMOVE SCUM AS IT RISES TO THE SURFACE DURING COOKING. ADD SMALL AMOUNTS OF WATER AS REQUIRED. REMOVE COOKED BEEF. SKIM OFF EXCESS FAT FROM STOCK. RESERVE STOCK FOR USE IN STEP 4.
3LET STAND 20 MINUTES BEFORE SLICING. SLICE 1/8 INCH THICK.
4COMBINE FLOUR AND WATER STIRRING UNTIL SMOOTH; ADD TO STOCK, STIRRING CONSTANTLY. COOK 10 MINUTES OR UNTIL SLIGHTLY THICKENED.






Please enter your name for this version.
 
Home    Recipes    The System    Nutrition Resources    About    Contact  

© RecipeNutrition.com