Toastmaster TRST18 User Manual

Page 26

POT ROAST DINNER

⁄

cup flour

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

2 round roasts

(4-6 pounds each)

2 TBL oil

2 TBL Worcestershire sauce

4 cups water

1 can (14 ounces) beef broth

1 envelope (1.3 ounces) dry onion

soup mix

1 envelope (1.5 ounces) beefstew

seasoning mix

1 pound carrots, peeled and cut in

thirds

3 pounds potatoes cut in fourths

2 cups water
Preheat to 450°
In a plastic bag, combine the flour

and seasonings. Place one roast at a

time in the bag and shake to coat.
Pour the oil into the roasting pan.

Place the roasts into the pan. Cover

and cook for 5 minutes. Turn. Cover

and cook for 5 more minutes.

Combine the Worcestershire sauce,

water, beef broth, onion soup and

stew seasoning mixes. Pour into the

roasting pan. Reduce heat to 350°.

Cover. Cook for about an hour until

the vegetables are tender. Remove

the roasts and allow to cool for 10

minutes before slicing. Return the

meat to roasting pan. Spoon gravy

over the slices and serve immediately,

or cover and keep warm at 225° for

up to 1 hour.
*If more gravy is desired add

additional quantity of water.
Makes 18-24 servings

DOWN-HOME BEEF

STEW AND BISCUITS

6 pounds bottom round or chuck,

cut into bite-size pieces

4 bags (16 ounces each)

vegetables for stew

8 cups water

1 envelope (1.2 ounces) dry onion

soup mix

1 envelope (1.5 ounces) beef stew

seasoning mix

2 TBL Worcestershire sauce

2 cans (11.3 ounces each) large

refrigerator biscuits

Preheat to 350°

Place all ingredients except the

biscuits into the roasting pan. Stir

well to combine. Cover and cook

for 3 hours. Remove cover and

check to be sure there is liquid

visible. Add 1 to 2 cups of water if

needed. Cover the top of the stew

with biscuits. Raise heat to 450°

and cover. Bake for 15-20 minutes

or until nicely browned.

Makes 16-24 servings