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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Good Old-fashioned American Pot Roast


main dish, meats, beef

2 1/2 lb boned bottom round roast
1/4 lb thinly-sliced mushrooms
1 teaspoon butter
1 each stalk of celery, cut
3 each medium carrots, cut in 3s
6 each new potatoes, with skins
3 tablespoon tomato paste
1 cup robust red wine
1/2 teaspoon parsley
1/2 teaspoon sage
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon crumbled sweet basil
1 cup beef consomme
3 each cloves minced garlic
2 each yellow onions, sliced
1/4 teaspoon fresh-ground black pepper
1 tablespoon minced parsley

Heat your broiler and season the roast with the pepper. Place the meat on the broiler pan rack and broil about 4 inches from the heat until brown on all sides - about 10 minutes or so. Reduce the oven temperature to 325 degrees. Combine the onions, garlic, consomme, wine, tomato paste, and spices in a 4-quart Dutch oven. Add the beef and bring it to a simmer over moderate heat. Cover tightly and transfer to the oven, and cook for an hour and a half. Add the potatoes, carrots and celery, and continue baking for another hour, or until the meat is tender. Slice the meat into quarter-inch thick slices, and arrange them, overlapping slightly, on a heating platter, or a heated serving dish. Set the potatoes and carrots around the meat; keep warm. Puree the onions, celery and meat juices in an electric blender or food processor. Add the butter to a heavy 10-inch skillet and set over moderate heat for about 30 seconds. Add the mushrooms and cook for about 5 minutes, until lightly browned. Stir in the pureed gravy. Keep warm over low heat until ready to serve. Spoon the sauce over the beef and sprinkle everything with parsley.