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.
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 (also can use the packets from Ramen noodle and Nissin Bowls as well as Maruchan )
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 (also can use the packets from Ramen noodle and Nissin Bowls as well as Maruchan )
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
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