Cooked Onions and Beef Recipe
Cooked Onions and Beef Recipe
This smothered beef container roast recipe gets its start from onions and gravy blend. It uses only 5 simple ingredients. It will need up to 2 hours of cooking, so plan ahead.
Prep Period: 10 minutes Cook Time: two hours Total Time: 2 hours, a couple of minutes Components:
1 package brownish gravy mix
2 cups chilly water
1/2 cup burgandy or merlot wine (may substitute additional water or even beef broth)
four large onions, sliced thin 1 beef container roast,
1-1/2 to 2 inches thick (about two to three pounds)
Preparing:
Preheat oven to 350 Farrenheit.
Whisk together gravy mix, drinking water, and wine.
Place onions within a 9 x 13-inch glass baking dish. Cover along with half of the gravy liquid. Top with beef container roast. Pour 1/2 cup of remaining gravy liquid on the roast. Cover with foil and bake with regard to 1-1/2 to 2 hours, pouring a lot of gravy liquid over the roast each half hours.
Let rest for 15 minutes. Eliminate meat and slice. Serve pot roast topped along with onions and gravy. Serve with bread to sop upward all the juices.
Produce: 4 to 6 servings
This smothered beef container roast recipe gets its start from onions and gravy blend. It uses only 5 simple ingredients. It will need up to 2 hours of cooking, so plan ahead.
Prep Period: 10 minutes Cook Time: two hours Total Time: 2 hours, a couple of minutes Components:
1 package brownish gravy mix
2 cups chilly water
1/2 cup burgandy or merlot wine (may substitute additional water or even beef broth)
four large onions, sliced thin 1 beef container roast,
1-1/2 to 2 inches thick (about two to three pounds)
Preparing:
Preheat oven to 350 Farrenheit.
Whisk together gravy mix, drinking water, and wine.
Place onions within a 9 x 13-inch glass baking dish. Cover along with half of the gravy liquid. Top with beef container roast. Pour 1/2 cup of remaining gravy liquid on the roast. Cover with foil and bake with regard to 1-1/2 to 2 hours, pouring a lot of gravy liquid over the roast each half hours.
Let rest for 15 minutes. Eliminate meat and slice. Serve pot roast topped along with onions and gravy. Serve with bread to sop upward all the juices.
Produce: 4 to 6 servings
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