Tales from a Cattlewoman Who Burns Everything

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Not too long ago, ANCW Region III Director Kasey Wallace tried her hand at cooking a roast beef. Kasey hails from Missouri, but now calls Iowa home with her husband Greg and two sweet girls, Hallie and Morgan. Read on for her story and the recipe!

Kasey Wallace

Region III Director Kasey Wallace

I come from a family of women who can cook, at least on my mom’s side.  Even though my dad’s mom was a good cook, I remember the fire detector going off quite frequently. If you asked, I would say that I inherited her cooking skills. I always cook on high and I normally burn what I’m cooking. It’s for this reason that I prefer to use a slow cooker, a grill, 9×13 baking dish and the same five recipes.

Thankfully, I married a man who can cook. My husband cooks Thanksgiving dinner. I simply brew the iced tea. Oh, and he can make a delicious pot of gumbo. Over the past seven years, he has taught me a few things (like how to turn the burner down).

Wallace sistersOn a recent trip to Indiana, he visited a local Amish store and purchased Cinnamon Rolls and Mixing Bowls cookbook: Special Feature complete meals by Amish Housewives. This cookbook has 888 recipes.

While flipping through the cookbook, my husband came across this Juicy Roast recipe from a dairy farm in Ohio. Looking for a new twist on the traditional pot roast, he made it. We both liked it. This past week, I tried making it. In preparation, I asked him numerous questions because I didn’t want to mess it up.  The roast turned out really good. From my house to yours, here is how to prepare on our now go to roast recipe.

 

Juicy Roast Recipe

What you’ll need:Juicy Roast with Potatoes and Carrots

 

Frozen roast
3 c. water
1 pkg. dry onion soup mix
Celery stalk to taste
Seasoned salt to taste
5 carrots
4-5 med. Potatoes
Salt and pepper to taste

 

 

 

What to do:

 Beef Cooked Until Tender
Heat water and onion soup mix to boiling on top of stove.
Add frozen roast.
Sprinkle with salt, pepper, celery salt and seasoned salt.
Cover and cook for 30 minutes on top of stove.
Put in oven at 300 degrees for 2 ½ hours.

 

Prepare carrots and potatoes and cut in chunks.
Add to roast and sprinkle with salt and pepper. Bring to boil again on top of stove.
Put in oven for another 1 ½ hours.
Drain both into saucepan and add enough water to make 1 quart gravy. Season and pour back onto roast and veggies.

 

 

 

 

 

Enjoy!

 

 

Recipe from John Mark and Martha Moyer of Sugercreek, OH.

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