 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
|
A great comfort food, well worth the time to fix. Excellent with mashed potatoes. This recipe was handed down from my mom. Ingredients:
1 (3 -4 lb) eye of round roast |
1/3 cup flour |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
5 tablespoons bacon grease |
1 yellow onions, diced or 1 white onion |
2 cups celery, large dice |
2 cups carrots, large dice |
1 (28 ounce) can whole tomatoes |
1 1/2 cups beef broth or 1 1/2 cups bouillon |
Directions:
1. Cut roast across grain into 2 slices. Sift flour, salt and pepper together. Sprinkle about 2 tbsp on one side of meat, pound well with a meat mallet. Turn over and repeat on the other side, and on the remaining pieces.
2. In a large deep skillet with lid, or dutch oven, heat bacon grease and brown meat slices well, about 5 minutes per side. Remove meat and set aside. Cook the vegetables until tender, about 6 - 8 minutes.
3. Return meat to pan, cover with the vegetables, add the undrained tomatoes and beef broth. Cover and simmer (slow boil) until tender, about 1 1/2 to 2 hours Cut into portions, top with vegetables and gravy, serve.
4. To bake: Follow directions, and instead of simmering on the stove top, cover and bake in a medium oven (350°F) for 2 to 2 1/2 hours.
|
|