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Beef and Bean Pot Roast
Ingredients:
1 3 lb. pot roast
2 Tbs. cooking oil
2 c. water
1 c. chopped onion
1 c. dry lima beans
1/2 c. ketchup
1 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced
2 tsp. mixed pickling spice
3 carrots, sliced
1 3 lb. pot roast
2 Tbs. cooking oil
2 c. water
1 c. chopped onion
1 c. dry lima beans
1/2 c. ketchup
1 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced
2 tsp. mixed pickling spice
3 carrots, sliced
Directions:
Trim excess fat from meat. In Dutch ovenbrown meat on all sides in hot oil; remove meat. Drain off fat. In same Dutch oven combine water, chopped onion, dry lima beans, ketchup, salt, pepper, and garlic.
Tie mixed pickling spices in cheesecloth bag; add to bean mixture in Dutch oven. Place meat atop beans. Simmer, covered, till meat and beans are almost tender, about 2 hours. Add additional water during cooking, if necessary, to keep beans covered. Add sliced carrots; simmer, covered, 30 minutes more. Discard spice bag.
Makes 6-8 Servings
Trim excess fat from meat. In Dutch ovenbrown meat on all sides in hot oil; remove meat. Drain off fat. In same Dutch oven combine water, chopped onion, dry lima beans, ketchup, salt, pepper, and garlic.
Tie mixed pickling spices in cheesecloth bag; add to bean mixture in Dutch oven. Place meat atop beans. Simmer, covered, till meat and beans are almost tender, about 2 hours. Add additional water during cooking, if necessary, to keep beans covered. Add sliced carrots; simmer, covered, 30 minutes more. Discard spice bag.
Makes 6-8 Servings
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