Beef Roast ala Crystal

This is one of my families favorite comfort food dishes.  I like it because I can get lots of other things done while it simmers.  You can do it in a crock pot but I find the flavor to be much better when slow cooked on the stove.  It allows the liquids to evaporate and the flavors to intensify.  I often use the leftovers to make beef stew or beef vegetable soup…you have to love a “two-fer” dish.

Beef Roast ala Crystal

INGREDIENTS:

·         1  (3-4lb) beef roast trimmed of extra fat (I like to use sirloin roast)

·         2  teaspoons of canola oil

·         1  tablespoon of steak seasoning, divided (I use McCormick Perfect Pinch Steak Seasoning)

·         1  medium onion, diced

·         1  rib of celery, diced

·         1  (14 oz) can of beef broth

·         2  lbs of baby carrots or regular carrots peeled and cut into chunks

·         3  lbs of potatoes cut into 3 in chunks (I use new red or Yukon gold they just need to be scrubbed no peeling required)

INSTRUCTION:

·         Cut beef into 3 to 4 inch chunks

·         In a large Dutch oven heat oil over high heat until hot but not smoking.  Brown chunks of meat in batches until browned on all sides.

·         Remove meat, lower heat to medium and add onion and celery.  Cook stirring frequently for 2-3 minutes.  Add beef broth, fill the can with water and add to the pot, scraping any bits from the bottom of the pan.  Bring to a boil, cover and reduce heat to low.  Simmer 2-3 hours or until meat is tender

·         Add carrots to pot, and sprinkle with half of remaining steak seasoning.

·         Add potatoes to pot, and sprinkle with remaining steak seasoning.

·         Increase heat to high, bringing to a boil.  Reduce heat to medium-low cover and cook until potatoes and carrots are tender about 35 minutes.

HINTS:

·         I sometimes like to cut a small head of cabbage into quarters and place on top of potatoes.

·         You can also top the potatoes with corn on the cob.

·         Use leftovers to make beef stew or beef veggie soup

·         You can do this in the crockpot but I find the flavor is not quite as good and you need to omit the can of water.  Just brown the beef, add onion & celery making sure to use the broth to deglaze the pan, so you get all the browned goodness taste.

·         I like to serve it with sliced tomatoes and sliced fresh hot banana peppers, yummy!

·         Half the recipe if you have a small family or don’t want leftovers for day two.

SEE ALSO:

• Beef Veggie Soup