Thursday, December 2, 2010

Roast Beast

Roast Beast


1 Beef or Venison (deer) roast
1 or 2 packets dry onion soup mix
Carrots (at least 1 per person)
Potatoes (at least 1 per person)
Onions
Cornstarch
 Brewed coffee or Unsweetened Tea

These days, I usually make my roast beast in the slow cooker. You can, however, use an oven baking bag, or foil covered roasting pan, or even a covered ceramic roasting pan.

There are two ways the start can be done:
1) Dredge the roast in flour and brown almost to black in a heavy (cast iron) skillet in a small amount of oil, turning to sear all sides
 or;
2) Plunk the roast inro a slow cooker crock.

Pour leftover coffee or unsweetened tea over the roast. the tannic acid helps tenderize the roast and does not affect taste.

Empty an envelope of dry onion soup mix , and 2 Tablespoons beef "Better than Bullion" over roast.

Scrape carrots, wash potatoes, trim onions.
 Add to roast.

Cover with foil/ seal in oven bag/ cover slow cooker.

Slow cooker: Low heat 6 hours. Oven roasted:.... hmm, so long I can't recall, and depends on size: 1 hour 45 minutes to 2.5 hours

As roast approaches doneness:
Mix 1/4 cup cornstarch with 1 C cold water. Pour into pan surrounding roast. Return to heat until boiling point is achieved. (Longer in slow cooker than oven!)

If necessary, remove vegetables and roast, pour pan drippings and liquid into sauce pan and bring to boil. Add water and salt as necessary to achieve gravy.

1 comment:

  1. Congratulations Tammy and family! I am your first follower! I am so excited to learn new recipes from you!

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