Pot Roast Casserole Recipe - Cooking Index
Pot Roast Casserole Recipe - Cooking Index
| 3 1/2 lbs | 1589g / 56oz | Boneless beef round roast |
| 7 1/8 oz | 202g | Beef barley soup mix |
| 1 oz | 28g | Rutabaga (medium) |
| 1 lb | 454g / 16oz | Carrots |
| 1 lb | 454g / 16oz | Green beans |
About four hours before serving, in an 8 quart Dutch oven, over medium heat, cook beef, fat side down, until brown on all sides.
Add soup mix and 5 1/2 cups water. Over high heat bring to a boil. Cover and bake for 1 1/2 hours. Meanwhile, cut rutabaga into quarters; peel and cut quarters into 1 1/2 inch chunks.
Cut carrots lengthwise into quarters. Trim ends from beans. When meat is cooked, remove 2 cups soup mix vegetables from pan and place in blender.
Blend until smooth. Stir into liquid remaining in Dutch oven. Add rutabaga and carrots and bake for one hour. Add green beans cover and bake for 30 minutes.
Source:
David Rosengarten
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