I made this for dinner, we have enough for left overs. The post roast was moist flavorful and easy to make
This recipie will make enough for 6.
4 oz. butter
1/2 oz. garlic
1/2 lb. carrots
3/4 lb. onions
1/2 oz. fresh thyme
3 lbs. shoulder beef
4 oz. flour
6 TB beef base
1/2 lb. celery
2 diced tomatoes
1 cup burgundy wine
Prep:
Sear meat in stockpot in butter.
Add flour and wine, beef base and tomatoes. Dice carrots, celery, onion and add fresh thyme.
Simmer for 40 minutes to an hour, or until desired doneness.
Once cooked, remove meat and let cool before slicing.
Pour gravy through sieve to remove all the vegetables, saving gravy to use with meat.
Once meat has cooled, slice and place in a pan. Add gravy, wrap pan and reheat in oven to 165 degrees.
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Comments: 4
I actually cooked my roast after browning it, in my Nesco oven to cook. Since there is only two of us, I either use my toaster oven, my Nesco, or I cook on my stove top. I don't use my oven, well yes I put some cookware in it.