Featured Recipe
BRAISED ROAST BEEF STEAK & VEGETABLES
By Elizabeth Davis
Ingredients:
12 oz. ½ inch. Slices Roast Steak
● 6 Quartered Baby Red Potatoes
● 2 lbs Whole fresh Baby Carrots
● 3 Chopped Celery Stalks
● 1 Sliced Small Onion
● ⅓ Cup Olive Oil
● ½ Cup Flour
● 6 Cups Beef Broth
● Seasonings{garlic salt, garlic powder,
onion powder, black pepper, dried
parsley}
● 2 Tbsp Browning Sauce
Directions:
1. With a sharp knife, slice roast in ½ inch
slices. Season thoroughly.
2. In a big pot or roasting pan, saute roast
till lightly brown, add sliced onions , saute
until caramelized.
3. Stir in flour, Pour in broth, add potatoes
and more seasonings.
4. Cover pot with lid, slow cook for 30 mins.
5. Add in baby carrots, simmer for 15 mins.
6. Remove the lid, let stand, garnish with
parsley. Serve. Enjoy!
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