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The ingredients needed to prepare Brad's beef braised in stout with sweet potato and parsnip medly:
- You need for the beef
- Provide 3 lbs beef top shoulder roast
- Provide 1 (10 Oz) can Campbell's french onion soup
- Get 1 (10 Oz) can Campbell's beef consummé
- Get 12 Oz dark stout beer
- Get McCormick's Montreal steak seasoning
- You need for the veggies
- Prepare 1/2 LG sweet onion, chopped
- Provide 2 LG parsnip, peeled and chopped
- Use 1 lg sweet potato, peeled and chopped
- Use 1 tbs seasoned salt
- Take 1/2 tbs black pepper
- You need 1 1/2 tbs balsamic vinegar
- You need 1 1/2 tbs 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 9x13 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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