Brad's beef braised in stout with sweet potato and parsnip medly

Name: Brad's beef braised in stout with sweet potato and parsnip medly
Total time: 18000 s
Yield: 4 servings
Cuisine: American
Ingredients: for the beef; 3 lbs beef top shoulder roast; 1 (10 Oz) can Campbell's french onion soup; 1 (10 Oz) can Campbell's beef consummé; 12 Oz dark stout beer; McCormick's Montreal steak seasoning; for the veggies; 1/2 LG sweet onion, chopped; 2 LG parsnip, peeled and chopped; 1 lg sweet potato, peeled and chopped; 1 tbs seasoned salt; 1/2 tbs black pepper; 1 1/2 tbs balsamic vinegar; 1 1/2 tbs canola oil

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wingmaster835 @wingmaster

Sequim Washington

One of the worst storms in recent history is hitting the Pacific Northwest right now. This was my comfort food to ride it out.

Ingredients

2 1/2 - 5 hrs

4 servings

for the beef
3 lbsbeef top shoulder roast
1 (10 Oz)can Campbell's french onion soup
1 (10 Oz)can Campbell's beef consummé
12 Ozdark stout beer
McCormick's Montreal steak seasoning
for the veggies
1/2LG sweet onion, chopped
2LG parsnip, peeled and chopped
1lg sweet potato, peeled and chopped
1 tbsseasoned salt
1/2 tbsblack pepper
1 1/2 tbsbalsamic vinegar
1 1/2 tbscanola oil

Cooking Instructions

2 1/2 - 5 hrs

1

Liberally rub McCormick's all over beef roast. Sear in a frying pan on med high heat
2

Mix the soups and beer in a 10 X 14 baking dish
3

Place seared roast in dish. Cover with foil and bake at 325 if you have a lot of time bake at a lower temp. Flip roast every half hour. At 325 mine took about 2 1/2 hrs.
4

Mix all the ingredients for the medly in a 9x13 baking pan. Cover with foil. Poke 2 holes for steam to escape
5

When beef starts getting tender, place in oven with it. Stir every 10 minutes. Should be done in about 30 minutes
6

Remove from oven and serve. I poured the au jus from the roast over top, but can be served in a ramekin on the side. Serve with stone ground mustard or horseradish

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Written by

wingmaster835 @wingmaster

on October 15, 2016 14:57

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.

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