A Roast That Even My Daughter Would Eat Recipe

Name: A Roast That Even My Daughter Would Eat
Prep time: 20 min
Cook time: 135 min
Total time: 155 min
Yield: Serves 1 or more
Ingredients: 3 lbs Roast; Salt & Pepper, to taste; 1/4 cup breadcrumbs; 1/2 cup all-purpose flour; 1 tablespoon paprika; 2 tablespoons olive oil; 2 cups low sodium beef broth; 1 cup water (plus more if needed); 2 sprigs fresh thyme; 2 bay leaves; 4 cloves minced garlic; 1 medium chopped onion; 2 medium chopped carrots; 10 oz can cream of mushroom soup; 1/4 teaspoon black pepper; Lightly spray cooking spray

This recipe transforms a humble roast into a mouthwatering masterpiece that even the pickiest eaters will crave! Tender, flavorful roast strips, perfectly browned and simmered in a rich mushroom gravy, served over creamy mashed potatoes. Say goodbye to dinnertime battles and hello to family-friendly deliciousness.

Prep Time 20 mins

Cook Time 135 mins

Calories 708.5 kcal

Protein 87g

Rating 4.0 (1 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for A Roast That Even My Daughter Would Eat

3 lbs Roast
Salt & Pepper, to taste
1/4 cup breadcrumbs
1/2 cup all-purpose flour
1 tablespoon paprika
2 tablespoons olive oil
2 cups low sodium beef broth
1 cup water (plus more if needed)
2 sprigs fresh thyme
2 bay leaves
4 cloves minced garlic
1 medium chopped onion
2 medium chopped carrots
10 oz can cream of mushroom soup
1/4 teaspoon black pepper
Lightly spray cooking spray

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this A Roast That Even My Daughter Would Eat? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make A Roast That Even My Daughter Would Eat

In a large resealable bag, combine 1/2 cup all-purpose flour, 1/4 cup breadcrumbs, and 1 tablespoon paprika.
Cut the roast (approximately 3 lbs) into 2-inch thick strips, lengthwise.
Lightly season the strips with salt and pepper to taste.
Add 2 strips at a time to the bag and shake to coat evenly.
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.
Preheat oven to 350°F (175°C).
Lightly spray a roasting pan with cooking spray.
Pour 1 cup beef broth into the skillet and scrape up any browned bits from the bottom.
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.
Place the roast strips in the roasting pan, cover with a lid, and transfer to the preheated oven.
Cook for 2 hours, checking halfway through to ensure the liquid hasn't evaporated. Add more water if needed.
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.
Reduce oven temperature to 250°F (120°C). Return the roast strips to the pan and continue to cook for 1 hour, uncovered.
Serve hot over mashed potatoes. Garnish with fresh parsley (optional).

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

Fat

96g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Main Dish Beef Vegetables Easy Beginner Cook Dietary Low Sodium Low Carb Low In Something Meat Roast Beef Carrots Onions 4 Hours Or Less