Scottishsundayafterchurchroastbeef Recipes

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SCOTTISH SUNDAY-AFTER-CHURCH ROAST BEEF



Scottish Sunday-After-Church Roast Beef image

Make and share this Scottish Sunday-After-Church Roast Beef recipe from Food.com.

Provided by ElaineAnn

Categories     Roast Beef

Time 4h45m

Yield 6 serving(s)

Number Of Ingredients 6

3 lbs english-cut roast or 3 lbs chuck roast
2 onions, chopped
4 carrots, sliced thin
4 stalks celery, sliced thin
salt and pepper
1/2 cup water

Steps:

  • Rinse roast and put in a covered roaster with about 1/2 cup water.
  • Add onions, carrots and celery. Salt and pepper roast. Cover roaster with lid.
  • The secret of a very tender roast is to cook it slow at 275° for 3 hours, until tender and roast falls apart.
  • When cooked, you can make gravy from drippings , if desired.

SCOTTISH KILKENNEY (A DIFFERENT VERSION OF MASHED POTATOES)



Scottish Kilkenney (A Different Version of Mashed Potatoes) image

Make and share this Scottish Kilkenney (A Different Version of Mashed Potatoes) recipe from Food.com.

Provided by ElaineAnn

Categories     Potato

Time 35m

Yield 8 serving(s)

Number Of Ingredients 5

8 large potatoes, peeled and cut in cubes
1/2 small rutabaga, peeled and cut in cubes
salt and pepper
1/2 cup milk
1/2 cup butter

Steps:

  • Put potatoes and rutabaga into a pan of water. Add salt and pepper to taste. Cook until tender, about 20 minutes. Add milk and butter; mash.
  • Excellent served with Scottish Sunday-After-Church Roast Beef.
  • Different variations could include: shredded carrots, chopped onions or shredded cabbage. These would be added to the potatoes or potatoes and rutabaga cooked together.

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