Tag Archives: beef

Brisket Pot Roast with Carrots

This is a warm family favorite of ours for a cool autumn day:


2-3 lb. beef brisket (or leaner cut like London broil)

1 lb. baby carrots (or sliced regular carrots)

1 onion, sliced

1 bag wide egg noodles

Ketchup to cover beef

1 pkg. brown gravy mix (or 3 Tbsp Better-Than-Bouillon Beef mixed with water and flour)

Salt, pepper, garlic

Spread carrots evenly over bottom of 9×13 pan (or buttered crock pot – OR steam carrots later if you prefer more gravy for the meat). Place beef on top, fat side up. Poke with fork, sprinkle with seasonings. Cover with onions. Pour ketchup over all. Mix brown gravy mix with 2.5 cups water, stir with fork, then drizzle through fork over all (don’t wash all your ketchup away). Cover with foil, make 5 slits, bake at 350 for about 5 hours (or crock on LOW for 12-14 hours, then HIGH for one hour to thicken the gravy). Meat should be very tender. If you don’t have this much time, baking at 375 for 4 hours works well too.

Start cooking noodles. Take pan from oven, remove foil, scrape tomatoes & onions into carrots & gravy, and stir. Remove and slice meat, place carrots & onions in a bowl, and stir gravy over low heat (if desired) to thicken a bit. Pour a little gravy over meat. Serve with noodles (or, to stretch out the meat, shred & mix with extra noodles & gravy).

Bon appetit!


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Royal Recipes Collection: Beef Simmered in Wine

Here’s an easy, modern (crock pot!) version of the Beef Simmered in Wine the Williamstons serve at dinner in my novel Amberly:

Beef Simmered in Wine

-Very much like Boeuf Bourguignone – but a tad simpler 🙂


·        2 lbs beef stew meat, cut up

·        6 Tbls flour

·        2 cups baby carrots

·        1 pkg (8 oz) fresh mushrooms, stems removed

·        1 pkg (16 oz) frozen pearl onions, thawed (or quick-boil & peel fresh ones)

·        2 tsp garlic, minced

·        3/4 cup beef broth

·        1/2 cup rich red wine, preferably a deep red burgundy

·        1/4 cup tomato paste

·        1 1/2 tsp salt

·        1/2 tsp freshly ground black pepper

·        1/2 tsp dried rosemary (optional)

·        1/4 tsp dried thyme

·        1/4 cup chopped fresh parsley

Putting it all together:

In a large mixing bowl, toss the beef with the flour so it’s thoroughly coated. Lightly coat the inside of your crock pot with butter, then add the beef, carrots, onions, mushrooms, and garlic.

Dredging the beef with flour retains moisture and enhances flavor during the simmering process.

Whisk together the beef broth, wine, tomato paste, salt, pepper, thyme, and rosemary and pour over the beef pieces. Cover and cook on low for 8 – 10 hours. Excellent served with mashed potatoes.  Sprinkle with fresh, chopped parsley, and serve with a rich red wine. Bon appetit!

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