Beef And Bean Pot Roast Recipe
Beef And Bean Pot Roast is a succulent and tender meat dish that you shouldn’t miss.This tasty preperation helped me score a few points with my in-laws when they came viisting. Try this Beef And Bean Pot Roast dish and win over a few hearts!
Ingredients
| Chuck roast | 1 Pound | |
| Cooking oil | 2 Tablespoon | |
| Water | 2 Cup (16 tbs) | |
| Onion | 1 Cup (16 tbs), chopped | |
| Lima beans | 1 Cup (16 tbs), rinsed | |
| Catsup | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| Mixed spice | 2 Teaspoon | |
| 3 carrots, sliced (about 1 1/2 cups) | ||
Directions
Trim excess fat from meat.
In Dutch oven brown meat on all sides in hot oil; remove meat.
Drain off fat.
In same Dutch oven combine water, chopped onion, dry lima beans, catsup, salt, pepper, and garlic.
Tie mixed pickling spice 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.
In Dutch oven brown meat on all sides in hot oil; remove meat.
Drain off fat.
In same Dutch oven combine water, chopped onion, dry lima beans, catsup, salt, pepper, and garlic.
Tie mixed pickling spice 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.
Chef
