I am definetly not a chef but when it comes to making a quick meal that seems like I took all day to make and still appealing to those picky eaters (also known as purists by me) all at once I have roast beef and stew covered and I will show you how. The following meal took about 15 minutes and then I stuck it in the oven for a few hours (you can pull it out before then but I got side tracked haha). The best part is this comes out like you started your roast in the morning. Most of the items used here are on sale right now or have been recently. My haul from today found here covered the meat and the veggies for this meal.
INGREDIENTS
1 Roast
Celery Hearts or celery
Carrots
Spices (salt pepper adobo garlic I use spice cards for garlic) really any spices work
Beef Bullion
1 large onion ar 2 to 3 small ones
3 tbsp Olive Oil Vegetable oil works too
1 can Progresso or any other soup prepared or concentrate just no noodles I used the progresso mushroom kind you can also use tomato (slow kettle works too) I also have used slow cook sauce oven sauces really just about anything
1 Package Pillsbury Grands biscuits (optional)
2 teaspons of vinegar or worstershire
INGREDIENTS
1 Roast
Celery Hearts or celery
Carrots
Spices (salt pepper adobo garlic I use spice cards for garlic) really any spices work
Beef Bullion
1 large onion ar 2 to 3 small ones
3 tbsp Olive Oil Vegetable oil works too
1 can Progresso or any other soup prepared or concentrate just no noodles I used the progresso mushroom kind you can also use tomato (slow kettle works too) I also have used slow cook sauce oven sauces really just about anything
1 Package Pillsbury Grands biscuits (optional)
2 teaspons of vinegar or worstershire
 1) This is a Buy One Get one eye round roast if you get these at Tops no matter what size get 2 that are about the same size to maximize your savings since you pay for the higher cost roast. I use |  Cut the roast into 1 inch slices (you can also ask the butcher counter to cut it for you and re wrap with same sticker so you get bogo price) |
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Season both sides of the cut peices (in my case heavily since it will disperse into the broth)
 Heat 3 Tablespoons of oil in a Skillet till hot  Sear both sides of each piece of meat my pan here is very small so it would only fit 2 at a time  You can save back half the celery for another meal and save back half the carrots the buy 2 get 3 are a very big bag   Then add the meat to the caserole pan or crock pot and pour some vinegar or worstershire to the meat pan to deglaze it then pour over the meat and veggies and add your spice cards (garlic etc)  |  Put meat in oil make sure it sizzles because you want it to Sear so it keeps in the moisture while in the oven  While the meat is searing get the veggies chopped up  Cut the peeled baby carrots in half to reduce the cook time to get them tender  Slice the celery hearts (I even chopped the leaves add all the vegies to a crock pot or casserole pan will work too   Add the soup of your choice over top all the other ingredients and cover with a lid or foil  |
Bake at 350 for 45 minutes tio an hour or untill carrots are tender then if desired open a can of Pillsbury grands or other bisquits and rip apart and drop on the top recover for 7 minutes then take off cover and bake till browned about 5 minutes
For Stew lovers place meat in a bowl top with stew carrots and biscuits for as I call them purists (small people who dont like foods to touch eachother mine is 8 haha) place 1 peice of beef on plate biscuit on the side and use fresh carrots and celery on the side
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