A Roast That Even My Daughter Would Eat Recipe

Ingredients for A Roast That Even My Daughter Would Eat

• Approximately 3 lbs roast (beef, pork, or your preference)
• Salt & Pepper
• Breadcrumbs
• 1/2 cup all-purpose flour
• 1 tablespoon paprika
• Olive Oil
• Low Sodium Beef Broth
• 1 cup water
• 2 sprigs fresh thyme
• 2 bay leaves
• Garlic Cloves
• Onion
• Baby Carrots
• Cream Of Mushroom Soup
• Black Pepper
• Cooking spray

How to Make A Roast That Even My Daughter Would Eat

1. In a large resealable bag, combine 1/2 cup all-purpose flour, 1/4 cup breadcrumbs, and 1 tablespoon paprika.
2. Cut the roast (approximately 3 lbs) into 2-inch thick strips, lengthwise.
3. Lightly season the strips with salt and pepper to taste.
4. Add 2 strips at a time to the bag and shake to coat evenly.
5. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Brown the strips on all sides, about 5 minutes total.
6. Preheat oven to 350°F (175°C).
7. Lightly spray a roasting pan with cooking spray.
8. Pour 1 cup beef broth into the skillet and scrape up any browned bits from the bottom.
9. Transfer the browned bits (from step 8) to the roasting pan. Add the remaining beef broth (1 cup), 1 cup water, 2 sprigs fresh thyme, 2 bay leaves, 4 cloves minced garlic, 1 medium chopped onion, and 2 medium chopped carrots to the roasting pan. Stir to combine.
10. Place the roast strips in the roasting pan, cover with a lid, and transfer to the preheated oven.
11. Cook for 2 hours, checking halfway through to ensure the liquid hasn't evaporated. Add more water if needed.
12. After 2 hours, remove the roast strips and bay leaves from the pan. Stir in 10 oz can cream of mushroom soup and 1/4 teaspoon black pepper.
13. Reduce oven temperature to 250°F (120°C). Return the roast strips to the pan and continue to cook for 1 hour, uncovered.
14. Serve hot over mashed potatoes. Garnish with fresh parsley (optional).