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Post by barney on Jan 6, 2008 14:26:59 GMT -4
4-5 lb. beef rump roast, block cut roast, shoulder London broil, or eye or round roast, trim off all fat 1 med. onion, peeled and grated 2 tsp. sugar 1 tsp. oregano leaves 1 (14 1/2 oz.) can beef broth 1 (12 oz.) can beer 2 cloves garlic, minced
Heat oven to 300 degrees. Place roast in a 5 quart Dutch oven. Combine remaining ingredients; pour over meat. Bake 4-6 hours or until beef is tender. You may thicken pan juices for gravy or use as is for individual dipping of your roast beef sandwich.
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Post by heather on Jan 6, 2008 15:27:11 GMT -4
Who woulda thunk you were such the gourmet! LOL!! Seriously, I'm starving after reading your last coupla posts! ;D
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Post by barney on Jan 6, 2008 15:30:32 GMT -4
LOL! The roast is cooking as we speak/type!
Cookware is important too. The dutch oven it's cooking in was my mom's. When she downsized to move into the independent living housing she gave it to me, saying I know you always wanted this, (which I did). I can remember many meals cooked in that pot, spaghetti sauces, crab soups, roasts. Brings back memories just looking at it of it sitting on the stove on a Sunday afternoon, the smell of good food cooking filling the house....
Just wish I could find the cream of crab soup recipe. That one's REAL good too. Served in a hollowed out bread bowl. Once the soup is gone the bread bowl is fair game!
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Post by heather on Jan 6, 2008 15:35:48 GMT -4
I LOVE cream of crab! Attempted to make it once but it just didn't turn out the same. I was trying to get it to Holly's consistency. Also Double T in Annapolis has a really good one as well.
Okay, I haven't eaten today...must...do...so...now!!!
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Post by barney on Jan 6, 2008 15:39:56 GMT -4
I LOVE cream of crab! Attempted to make it once but it just didn't turn out the same. I was trying to get it to Holly's consistency. Also Double T in Annapolis has a really good one as well. Okay, I haven't eaten today...must...do...so...now!!! I haven't made it in a long time so can't recite it from memory. I know it used Half and Half and milk, butter, but I don't remember the exact recipe. Also the bread that was scooped out to make the bowl was placed around it in chunks when served for dipping... I'll see if I can't find it. It's sounding real good now. LOL!
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Post by heather on Jan 8, 2008 13:42:50 GMT -4
Okay...jinxed myself. Mike and I went to Double T on Sunday night. They happened to have cream of crab as one of their soups of the day. Very dissapointing...not much taste and a severe lack o' crab!
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