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The ingredients needed to make Brad's beef braised in stout with sweet potato and parsnip medly:
- Get of for the beef.
- You need 3 lbs of beef top shoulder roast.
- Get 1 (10 Oz) of can Campbell's french onion soup.
- Use 1 (10 Oz) of can Campbell's beef consummé.
- Provide 12 Oz of dark stout beer.
- Prepare of McCormick's Montreal steak seasoning.
- Prepare of for the veggies.
- Take 1/2 of LG sweet onion, chopped.
- Take 2 of LG parsnip, peeled and chopped.
- You need 1 of lg sweet potato, peeled and chopped.
- Get 1 tbs of seasoned salt.
- Provide 1/2 tbs of black pepper.
- Prepare 1 1/2 tbs of balsamic vinegar.
- Get 1 1/2 tbs of canola oil.
Instructions to make Brad's beef braised in stout with sweet potato and parsnip medly:
- Liberally rub McCormick's all over beef roast. Sear in a frying pan on med high heat.
- Mix the soups and beer in a 10 X 14 baking dish.
- Place seared roast in dish. Cover with foil and bake at 325 if you have a lot of time bake at a lower temp. Flip roast every half hour. At 325 mine took about 2 1/2 hrs..
- Mix all the ingredients for the medly in a 9×13 baking pan. Cover with foil. Poke 2 holes for steam to escape.
- When beef starts getting tender, place in oven with it. Stir every 10 minutes. Should be done in about 30 minutes.
- Remove from oven and serve. I poured the au jus from the roast over top, but can be served in a ramekin on the side. Serve with stone ground mustard or horseradish.
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