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

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

  1. for the beef
  2. 3 lbs beef top shoulder roast
  3. 1 (10 Oz) can Campbell #39 s french onion soup
  4. 1 (10 Oz) can Campbell #39 s beef consummé
  5. 12 Oz dark stout beer
  6. McCormick #39 s Montreal steak seasoning
  7. for the veggies
  8. 1/2 LG sweet onion chopped
  9. 2 LG parsnip peeled and chopped
  10. 1 lg sweet potato peeled and chopped
  11. 1 tbs seasoned salt
  12. 1/2 tbs black pepper
  13. 1 1/2 tbs balsamic vinegar
  14. 1 1/2 tbs canola oil
  1. Change Liberally rub McCormicks all over beef roast Sear in a frying pan on med high heat
  2. Change Mix the soups and beer in a 10 X 14 baking dish
  3. Change 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 9×13 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

Leave a Reply

Your email address will not be published. Required fields are marked *