Roast Beef Recipe Filipino Style

Roast Beef with cream of mushroom sauce Filipino Style

WEBMay 28, 2020 · Add the mushrooms and cook until both garlic and mushroom are slightly browned. Pour the cream of mushroom and all …

Rating: 5/5(1)
1. Heat oil in a skillet over medium-high heat then add the roast then cook until golden brown on all sides, about 8-10 minutes, turning as needed.
2. Transfer roast to a pot, sprinkle salt and add the peppercorn then fill the pot with water, enough to cover the roast and then some more. Cover with lid and then bring water to boil. Once it boils, lower heat to lowest and let it cook for several hours until meat becomes tender (2 hours minimum). Cut meat into thinner slices.
3. In a skillet, saute garlic in melted butter until limp. Add the mushrooms and cook until both garlic and mushroom are slightly browned.
4. Pour the cream of mushroom and all-purpose cream. Season with soy sauce and ground pepper. Let it simmer for some minutes. If the sauce becomes too thick, add some of the beef broth.

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Classic Low Carb Pot Roast with Vegetables & Gravy

WEBNov 11, 2016 · Heat a large dutch oven over medium heat. Dry the chuck roast with a paper towel and season both sides well with salt and …

Rating: 4.9/5(39)
1. Preheat the oven to 300 F and place the rack to the middle position. Trim any visible fat on the outside of the roast. Measure the seasonings into a small bowl. Peel the pearl onions by first slicing off the stem end, then using the blade of a paring knife to help coax the thin skin off of the onion. It will take several minutes to skin them all.
2. Heat a large dutch oven over medium heat. Dry the chuck roast with a paper towel and season both sides well with salt and pepper. When the pot is very hot, add the fat and swirl to coat the bottom of the pot. Brown the chuck roast on one side for 4-5 minutes then flip and brown the other side for another 4-5 minutes. Turn the heat to low.
3. While the dutch oven is heating and the meat is browning, start preparing the vegetables, adding them to a large bowl as you go. Then, nestle the vegetables in the pot around the browned pot roast. Add the seasonings, sprinkling them evenly over all.
4. In a medium bowl, add the wine to the tomato paste little by little while mixing with a small whisk or fork. Then add the beef broth. Pour the mixture over the ingredients in the dutch oven. The liquid should be almost to the top of the roast. If not, add a little more broth until it is. Turn the heat up to medium until the liquid is hot and begins to simmer.

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