Have ever have a bad day and you just need some comfort food? Roast Beef with potatoes, carrots, onions and celery is the perfect dish to make on a cold, winter day. This is a great dish to make on a Sunday or a day off because you don't want to to rush it. You can save some and have left overs the next day.
You will need the following ingredients:
* Bottom Round Roast or your favorite cut of beef
* Red Bliss Potatoes, they are soooo creamy!
* Carrots
* Celery
* Onions
Preheat the oven to 400 and grease your roasting pan.
Wash and season your meat. I prefer to use meat tenderizer, Morton's Nature's Seasoning, McCormick's Montreal Steak Seasoning and a little garlic powder.
Rub your seasoning into the meat. As a tip, if you don't have meat tenderizer, use about a cap full of vinegar on each side of the meat.
Cut up your veggies and spread them around the roast. Add water to your pan for the drippings to make gravy. Tip, if you don't know how to make gravy, use a can of Campbell's Golden Mushroom soup and a can of Campbell's French Onion soup. Pour it around the meat along with the water.
Bake slowly for 3 hours. Baste your roast at least once an hour so that it will come out tender.
Remove once the roast is brown and tender.
Once done, remove some of your drippings and put into a pan with a little water.
Bring to a boil. While waiting for the drippings to boil, in a measuring cup, mix flour and water until smooth. Once smooth, pour the mixture into the pan. Whisk until smooth. Once smooth, season to taste. Pour back into your roasting pan.
Let stand for 15 minutes and slice.
Serve with your favorite sides and some hot, sweet cornbread.
Enjoy!
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