Sunday Roast Dinner
Ingredients
shoulder of beef
- about ½ pound per adult
potatoes, peeled and sliced into about six wedges - about ½ potato per adult
carrots, cut to approximately 3 inches in length, halfed lengthwise at thicker stem end
- about 1 carrot per adult
onions, sliced to make concentric rings
- about ¼ onion per adult
½ cup red cooking wine
seasonings, to taste: garlic salt, basil, marjoram, oregano, parsley, rosemary, tarragon, thyme; meat tenderizer, salt, pepper, Mrs. Dash
Directions
Preheat oven to 300°F.
Pour cooking wine into bottom of roasting pan.
Apply seasonings directly to both sides of the meat. Place meat in the bottom-center of roasting pan.
Salt and pepper potatoes, carrots, and onions. Arrange potatoes and carrots around the sides of the meat. Arrange onions on top of the meat.
Cover roasting pan tightly. Bake for 3 hours.
Gravy Sauce
Ingredients
drippings from roasting pan (after removal of cooked roast and vegetables)
all-purpose white flour - about 2 tablespoons to 1 cup of water or milk
water or milk, at least 2 cups
Seasonings, to taste: celery salt, garlic salt, onion salt, marjoram, thyme; Kitchen Bouquet Browning and Seasoning Sauce
Directions
Pour roast drippings into saucepan over low heat.
Combine water/milk and flour in mixing cup (with lid). Slowly stir flour mixture into heated drippings, stirring continually.
Add spices, to taste.
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