How to make a roast beef pot roast
A quick and easy roast beef stew recipe from The Washington Post’s Rachel Martin that makes just the right amount of meat to satisfy any taste buds.
The recipe calls for 2 pounds of ground beef, 1 1/2 pounds of beef loin (not whole or lean), 2 tablespoons of butter, and 2 teaspoons of salt.
The beef stew should be served over mashed potatoes, mashed carrots, or mashed cauliflower.
1 / 2 (2,5-ounce) cups beef broth or broth, 4 cups of water, 1/4 cup of brown sugar, 2 tablespoons fresh ginger, 1 teaspoon dried thyme, 1 tablespoon ground cloves, and 1 teaspoon black pepper to taste.
For a quick roast, simply whisk together the beef broth and water in a small saucepan over medium-high heat.
Bring to a boil and then reduce to a simmer.
Simmer for 1 hour, stirring frequently to prevent sticking.
Serve the roast beef with mashed potatoes and cauliflower or on top of mashed potatoes or rice.
For an additional flavor boost, add a few teaspoons of fresh thyme to the beef stew and serve with roasted vegetables and rice.