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Skillet Roast

A nice way to employ your skillet, especially when using an oven is not an option, is to make skillet roast. This dish definitely takes more time to cook than say searing a steak. But it is well worth the trouble.

small roast beef
1 tablespoon olive oil
5 potatoes chunked
5 carrots sliced
1 onion sliced
1/2 pound mushrooms sliced
2 cloves garlic crushed
1 tablespoon tarragon
1 teaspoon salt
1 teaspoon pepper
1 cup beef broth
1 cup red wine

Pour olive oil into the base of the pan and spread it evenly with a spatula. Put pan on medium heat. While waiting for it to come up to temperature blend garlic, tarragon, salt, and pepper. Rub this mixture into both sides of the roast. When pan comes up to heat, sear both sides of roast (about 1 minute per side).

Now add vegetables, broth, and wine. Sprinkle what is left of your spices over the top of the vegetables. Cover and reduce heat to simmer. Cook for two hours and serve (with horseradish).

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