| Here are three roast beef recipes. The first two will | | | | Add the carrots, onion, and celery to the Dutch oven. |
| use a Dutch oven, and the third will be made of the | | | | Sprinkle the 2 envelopes of mushroom soup mix over |
| leftover roast from the first two. | | | | the meat and vegetables, then pour the 2 cups of |
| Succulent Dutch Oven Roast | | | | beef broth over all. |
| Ingredients | | | | Cover and cook at 325 degrees from 4 to 5 hours, |
| 5 pound roast | | | | basting occasionally, and adding only enough water, if |
| 1/4 cup shortening or cooking oil | | | | needed, to keep it from burning. |
| Salt and pepper | | | | If desired, heat a large can of chopped tomatoes in |
| Flour | | | | their liquid. When serving the roast, the tomatoes can |
| Beef broth or stock | | | | be spooned over it for extra flavor. |
| Directions | | | | Beef Rissoles |
| In a Dutch oven, melt the shortening over | | | | Ingredients |
| medium-high heat. | | | | Prepared pie crust, homemade or store-bought |
| Rub salt over the meat, sparingly, and dredge with | | | | dough |
| flour. Sear quickly in the melted shortening. | | | | Leftover roast, fully cooked |
| Add one cup of boiling beef broth or beef stock, | | | | Salt and pepper |
| cover, and cook slowly for 4 to 5 hours on low heat. | | | | 2 or 3 eggs, depending on amount being made |
| Turn meat occasionally, and while doing so, add only | | | | Shortening or cooking oil of your choice |
| enough water to keep the roast from burning. | | | | Directions |
| In the last hour of cooking, sprinkle well with salt and | | | | Roll out the pie crust as thin as possible. Use a cookie |
| pepper. Serve with gravy made from the broth in | | | | or biscuit cutter to cut the dough into rounds. |
| the pot, or use your favorite jar of gravy. | | | | Mince the cold, fully-cooked leftover roast with a |
| Braised Beef | | | | food processor, knife, or even kitchen scissors. |
| Ingredients | | | | Season it with salt and pepper. Moisten it with a little |
| 5 pounds of beef, round or rump | | | | of the broth it was cooked in to make the meat |
| Salt, pepper | | | | stick together. |
| Flour | | | | Put a tablespoonful of the mixture into each round of |
| 5 slices bacon | | | | pie dough you have cut out, pinching the edges |
| 1 cup carrots, cut in chunks | | | | together so that none of the meat falls out. You |
| 2/3 cup chopped onion | | | | may need to adjust the amount of meat mixture, |
| 2/3 cup chopped celery | | | | depending on the size of your dough rounds. |
| 2 cups beef broth | | | | Beat the eggs in a bowl. Brush egg over the outside |
| 2 envelopes of dry mushroom soup mix | | | | of the pastries. Drop into deep, hot fat and fry for 8 |
| Directions | | | | minutes, or until nicely browned. |
| In Dutch oven, fry the bacon pieces till they are not | | | | Drain on paper towels and serve. |
| quite crisp, but have drippings. Sprinkle salt and | | | | For a quick meal, serve with fresh vegetables and |
| pepper on beef, and dredge it in flour. Brown it | | | | cut-up fruit slices. |
| quickly in the bacon drippings. | | | | |