Ingredients
3 1/2 lb boneless beef round roast
7 1/8 oz beef barley soup mix
1 each medium rutabaga
1 lb carrots
1 lb green beans
Directions
About four hours before serving, in an 8 quart dutch oven, over medium
heat, cook beef, fat side down, until brown on all sides. Add soup
mix and 5 1/2 cups water. Over high heat bring to a boil. Cover and
bake for 1 1/2 hours. Meanwhile, cut ruatbaga into quarters; peel and
cut quarters into 1 1/2 inch chunks. Cut carrots lengthwise into
quarters. Trim ends from beans. When meat is cooked, remove 2 cups
soup mix vegetables from pan and place in blender. Blend until
smooth. Stir into liquid remaining in dutch oven. Add rutabaga and
carrots and bake for one hour. Add green beans cover and bake for 30
minutes. Makes 10 main dish servings. Each serving equals about 410
calories, 17 gm fat, 86 mg chol, 745 mg sodium. Dish equals 37.7 %
calories from fat.
Servings: 10 servings
Pot Roast Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Dutch Oven; Main Dish; Meat
The History of Recipes
We can follow the history of meal recipes way back into the far past, in fact as far into history as early Egypt, and potentially, even further back. Interesting though that is, generally, these early cookbooks were just very basic hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe in existence, according to experts is a series of ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Progressing into The time of the roman empire 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes enjoyed by his fellow Romans. In his publication, he tells us how the roman meals were separated into appetizers, entrees and afters, something we still use today. Aspicius also tells us how the ancient chefs used many different spices, including a few that will be familiar to modern chefs for example thyme, rue and parsley. Later, we have some books which were published in the fourteenth century : a recipe book called `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these two books are nothing to do with the curry that is familiar to us all today, but rather descriptions of the types of food on the menues of the nobility of the period. Later on in the 1400s, knights returning from the crusades brought back a variety of foods and herbs from Arab cooking, including spices like coriander, parsley, basil and rosemary. The introduction of these new culinary ideas led to a surge in manuscripts on cooking, most of which still exist in academic collections. The arrival of television brings us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes like those on this web site. |
We hope you enjoy this Pot Roast Casserole recipe.
