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My Boiled Dinner

Updated on September 13, 2017

Vitamin rich Vegetables, smooth and comforting

My Boiled Dinner
My Boiled Dinner

Balanced & Healthy

This is very easy to make healthy for you to eat, make it worry free and get those food groups in line, healthy balanced meal, and a Great Sunday Dinner! You can always customize to the vegetables and meat you like to use.
You can be creative with this recipe

You can be creative with this recipe

You can really get creative with this meal you can cook in a crock pot or on the stove or you can put in the oven to cook. You can add many vegetables to this dish. You can serve this dish on a Plate or Bowl. Add a biscuit it rounds off the dish
Ingredients

Ingredients

  • 2lb Sirloin Roast, Chopped bite size
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper
  • 4 Potatoes, Chopped bite size
  • 1/4 Cup Carrots, Chopped bite size
  • 1/4 Cup Acorn Squash, Chopped bite size
  • 1/4 Cup Butternut Squash, Chopped bite size
  • 1/2 Cabbage, Chopped
  • 5 Cups Water, cooking pot

Cook Time

Prep time: 45 min
Cook time: 2 hours 45 min
Ready in: 3 hours 30 min
Yields: This will serve up to 4

Instructions

  1. . Choose the meat that you want to use I use 2 lb Sirloin Roast. Braise the roast of in a pot, can add a little butter. Add about half full on the water to the pot and let cook just about 2 hours till meat breaks apart. Pinch of salt, Pinch of pepper. Pinch Garlic powder. Pinch of Paprika Add . 4 potatoes cut into bite size pieces.
  2. 1/4 Cup of bite size pieces of Acorn Squash. 1/4 Cup of bite size pieces of Butter nut squash. 1/4 Cup of bite size Carrots. Cup of diced size cabbage.Let cook down till all vegetables are soft.
  3. . Add about half full on the water to the pot and let cook just about 2 hours till meat breaks apart. Pinch of salt, Pinch of pepper . Pinch Garlic powder. Pinch of Paprika Add.
  4. My boiled dinner great comfort food. Go ahead and add a biscuit with that it really rounds the meal off.

History of the pot roast

Pot roast is a braised beef dish,[1] typically made by browning a roast-sized piece of beef in order to induce a Maillard reaction, then slow-cooking in or over liquid in a covered dish. Tougher cuts such as chuck steak, boneless chuck roast, and 7-bone pot roast are popularly cooked using this technique; while the toughness of their fibers makes them unsuitable for oven roasting, slow cooking tenderizes them, while the liquid exchanges its flavor with that of the beef. The result is tender, suc

© 2017 C123

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