1. Beef roast (this recipe is for a 3-4 lb roast)
2. 1/4 - 1/2 cup molasses
3. 1 tsp of the following, cumin, fennel, coriander, chili and paprika, salt, pepper
4. 2 tsp tomato paste
5. 1 onion, chopped
6. 5 cloves garlic, mashed and chopped
7. 1 can cream of mushroom soup (optional for those who eat mushrooms)
Rub molasses all over roast. Allow to marinate over night if possible. Using a hot skillet (sprayed with olive oil) or a dutch oven (I recommend) brown roast on all sides. Should be VERY brown, dark, burned looking is GREAT actually. :) Remember you put molasses all over it. LOL Combine all your spices and rub into roast. Add about 1 cup water. **If you have a slow cooker you can cook this on high for 3-4 hours or on low for 6-8 without adding any water.**
Remove roast from pan, leaving juices in the pan add the tomato paste, cream of mushroom soup, onion and garlic. Add roast and Cook down until onion is transparent. This is also wonderful without the tomato paste added if you want a brown gravy instead of a tomato gravy. :)
2. 1/4 - 1/2 cup molasses
3. 1 tsp of the following, cumin, fennel, coriander, chili and paprika, salt, pepper
4. 2 tsp tomato paste
5. 1 onion, chopped
6. 5 cloves garlic, mashed and chopped
7. 1 can cream of mushroom soup (optional for those who eat mushrooms)
Rub molasses all over roast. Allow to marinate over night if possible. Using a hot skillet (sprayed with olive oil) or a dutch oven (I recommend) brown roast on all sides. Should be VERY brown, dark, burned looking is GREAT actually. :) Remember you put molasses all over it. LOL Combine all your spices and rub into roast. Add about 1 cup water. **If you have a slow cooker you can cook this on high for 3-4 hours or on low for 6-8 without adding any water.**
Remove roast from pan, leaving juices in the pan add the tomato paste, cream of mushroom soup, onion and garlic. Add roast and Cook down until onion is transparent. This is also wonderful without the tomato paste added if you want a brown gravy instead of a tomato gravy. :)
No comments:
Post a Comment