A Roast That Even My Daughter Would Eat

• 3 lbs roast
• salt & pepper
• 14 cup breadcrumbs
• 14 cup flour
• 12 teaspoon paprika
• 2 -3 tablespoons olive oil
• 2 cups low sodium beef broth or 2 cups beef broth
• 1 cup water
• 12 teaspoon thyme
• 2 bay leaves
• 4 -6 garlic cloves, peeled & cut in half
• 12-1 onion, chopped
• 12-1 cup baby carrots, rinsed
• 1 (10 1/2 ounce) can cream of mushroom soup, undiluted
• 14 teaspoon black pepper
• cooking spray

1. Mix the flour, bread crumbs, & paprika in a large storage bag.
2. Cut the roast into 2 inch thick strips, lengthwise (you should get around 6 strips).
3. Lightly sprinkle the strips with salt & pepper.
4. Place 2 strips at a time in the bag & shake to coat.
5. Heat the oil in a frying pan & brown the strips on all sides, roughly 5 minutes total.
6. Preheat the oven to 350 degrees.
7. Lightly spray a roasting pan with cooking spray.
8. Pour the broth into the frying pan & gently rub the bottom to remove any bits.
9. Then add the broth, water, thyme, bay leaves, garlic, onions, & carrots to the roasting pan & stir.
10. Next place the strips into the pan & cover with a lid.
11. Cook in the oven for 2 hours, checking halfway through to make sure the liquid is not gone.
12. After that time, remove the strips & bay leaves from the pan then add in the cream of mushroom & pepper, stir.
13. Turn the heat down to 250, place the strips back in the pan & continue to cook for 1 hour.
14. Serve hot over mashed potatoes.
15. Note: I mashed the carrots & garlic into sauce to add flavor to the gravy.

roast, salt, breadcrumbs, flour, paprika, olive oil, beef broth, water, thyme, bay leaves, garlic, onion, baby carrots, cream of mushroom soup, black pepper, cooking spray

Taken from www.food.com/recipe/a-roast-that-even-my-daughter-would-eat-316104 (may not work)