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

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To begin with this particular recipe, we have to first prepare a few ingredients. You can cook brad's beef braised in stout with sweet potato and parsnip medly using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Brad's beef braised in stout with sweet potato and parsnip medly:
  1. Get for the beef
  2. Take 3 lbs beef top shoulder roast
  3. Prepare 1 (10 Oz) can Campbell's french onion soup
  4. Get 1 (10 Oz) can Campbell's beef consummé
  5. Take 12 Oz dark stout beer
  6. Get McCormick's Montreal steak seasoning
  7. Prepare for the veggies
  8. Take 1/2 LG sweet onion, chopped
  9. Make ready 2 LG parsnip, peeled and chopped
  10. Make ready 1 lg sweet potato, peeled and chopped
  11. Take 1 tbs seasoned salt
  12. Prepare 1/2 tbs black pepper
  13. Prepare 1 1/2 tbs balsamic vinegar
  14. Make ready 1 1/2 tbs canola oil

Head to the diet generator and enter the number of calories you want. This beef pot roast is slow-braised to perfection with a red wine broth and vegetables. It's a tender and delicious pot roast that's special enough for a Sunday dinner. The best cut of beef for pot roast is a chuck roast or chuck arm, but a bottom round, beef brisket (not corned), or rump roast are good choices as well.

Instructions to make Brad's beef braised in stout with sweet potato and parsnip medly:
  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

We thoughtfully select organic and non-GMO vegetables, seeds and spices to make nutrient dense combinations. Our foods are packed with naturally occurring vitamins, minerals and fiber to allow you to Snack with Purpose for a healthy body. Rub mixture over all sides of brisket. Transfer beef to a cutting board; discard bay leaves. Cool the beef to room temperature and divide among freezer containers or bags.

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