The food budget has been tight lately for us (ok, who has NOT found the food budget tight?) and we had been dining on mostly chicken and economical cuts of pork chops. Mike finally told me that he was getting pretty tired of chicken and pork chops so I dug through the freezer and happened to find a nice little beef roast. A chance for a little variety! So, I decided to dive into some of the fresh veggies that we still had from the in-laws plus some of those fresh/frozen green beans in the freezer and came up with this really yummy and easy roast. The sauce at the bottom of the pan is really, really flavorful and makes a wonderful gravy for the whole meal.
Easy Beef Roast with Veggies1 large beef roast
6 potatoes, cut into 2” chunks
4 large carrots, cut into 2” chunks
1 bag frozen green beans
1/4 C. marsala wine
1 can chicken stock
1 pkg. onion soup mix
2 TB. vegetable oilIn large electric skillet (at 325 degrees) add 2 TB veggie oil. Lay roast in skillet and let brown for a couple of minutes on each side.
Sprinkle with 1/2 of the pkg of onion soup mix and add wine to beef. Cook for approx 5 minutes to de-glaze the pan. Remove the roast from the pan and cut into 4 equal chunks. Add the can of chicken stock and let cook for approx 15 minutes then add the potatoes and carrots. Cook for approx 15 minutes then add the green beans. Lower temp. to about 300 degrees and continue cooking until the veggies are tender and roast is cooked through. (keep an eye on it occasionally to make sure it does not run out of liquid.