From Whole Foods for the Whole Family
- 1 3 to 4-lb beef roast
- 1 to 2 T butter
- 4 or 5 mushrooms, sliced
- Pepper, garlic powder & paprika to taste
- 1 small onion, chopped
- ¼ t. basil
- ½ t. thyme
- ½ to ¾ c. water
- 1 t. oregano
- 1 t. marjoram
- 10 large carrots, cut into quarters
- 10 small potatoes, cut into quarters
- 2 to 3 T. cornstarch
Sprinkle roast with seasonings. Place in large baking dish; dot with butter. Add mushrooms, onion and ½ to ¾ c. water (or wine). Bake, covered, at 325˚ for 2 ½ to 3 hours, adding water as needed. Add carrots and potatoes. Bake, covered, for 30 to 45 minutes or until tender. Remove roast and vegetables to warm platter. Stir mixture of cornstarch and a small amount of water into cooking liquid. Cook until thickened, stirring constantly. Serve with roast. Yield: 8 servings.
May substitute red wine or consommé for cooking water. I also sometimes substitute a couple cloves of crushed garlic or garlic granules for the garlic powder, which I don’t like, and arrowroot powder for the cornstarch.
This was Aaron’s request for his birthday dinner for years.