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![[From Scratch] - Beef Roast & Veggies](http://d.furaffinity.net/art/faccc/1442013434/1442013434.faccc_1442004092.badjuju1986_fa.png "Click to change the View")
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Nothing hits the spot like a home cooked pot roast, from : badjuju1986icon:!
Recipe © Studio JujuB.
Cooking & Photography © Studio JujuB.
From Scratch © JujuB.
❤ INGREDIENTS ❤
. Beef roast (fat trimmed)
. 12 Medium russet potatoes
. 1 can carrots (drained)
. 1 can green beans (drained)
. 1 can corn or (baby corns) - (drained)
. Seasonings: Pepper, Garlic (powder or cloves), Paprika, Cinnamon and Cumin
. 2 Cups Beef Broth (This acts as your salt ingredient. I don't cook with a lot of salt) - And helps cooks your meal with flavor
. 1 half (or whole) white onion || Optional: Dusted/Dusting of Onion powder
❤ DIRECTIONS ❤
1. Wash and dice up your potatoes (Not too thin, or they will cook down & act as gravy)
2. Drain and place all veggies in your dutch oven pot > Mix in your 2 cups of broth & stir your veggies > (with your seasonings)
3. Prep your skillet with 1 tbsp butter, Season your roast. Pan seer the meat for 2-3 minutes on each side. Or until the meat is brown and has a good color!
4. Place roast on top of your veggies > Sprinkle Cinnamon on top of your meat > Prep your oven at 350*
5. Cook your roast (covered) 60 minutes at 350* > Second hour: 375* for 60 minutes.
6. Reduce back to 350* for 45 minutes Uncovered (make sure you flip your roast in pot)
7. Serve with a green salad or favorite breads.
❤ TIPS ❤
. Turn over your roast between 40-60 minutes for even cooking
. Serves well with fresh greens & adds great color !
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being
Nothing hits the spot like a home cooked pot roast, from : badjuju1986icon:!
******************************Recipe © Studio JujuB.
Cooking & Photography © Studio JujuB.
From Scratch © JujuB.
❤ INGREDIENTS ❤
. Beef roast (fat trimmed)
. 12 Medium russet potatoes
. 1 can carrots (drained)
. 1 can green beans (drained)
. 1 can corn or (baby corns) - (drained)
. Seasonings: Pepper, Garlic (powder or cloves), Paprika, Cinnamon and Cumin
. 2 Cups Beef Broth (This acts as your salt ingredient. I don't cook with a lot of salt) - And helps cooks your meal with flavor
. 1 half (or whole) white onion || Optional: Dusted/Dusting of Onion powder
❤ DIRECTIONS ❤
1. Wash and dice up your potatoes (Not too thin, or they will cook down & act as gravy)
2. Drain and place all veggies in your dutch oven pot > Mix in your 2 cups of broth & stir your veggies > (with your seasonings)
3. Prep your skillet with 1 tbsp butter, Season your roast. Pan seer the meat for 2-3 minutes on each side. Or until the meat is brown and has a good color!
4. Place roast on top of your veggies > Sprinkle Cinnamon on top of your meat > Prep your oven at 350*
5. Cook your roast (covered) 60 minutes at 350* > Second hour: 375* for 60 minutes.
6. Reduce back to 350* for 45 minutes Uncovered (make sure you flip your roast in pot)
7. Serve with a green salad or favorite breads.
❤ TIPS ❤
. Turn over your roast between 40-60 minutes for even cooking
. Serves well with fresh greens & adds great color !
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being
Category Photography / Tutorials
Species Unspecified / Any
Size 720 x 720px
File Size 1.3 MB
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