Meatball Pot Roast
Directions
- 1Cut the ground beef tube lengthwise and squeeze out the meat.
- 2Season the ground beef with 1 tablespoon of garlic powder, 1.5 tablespoons of dried parsley, a sprinkle of salt and pepper, and 2 cups of dried breadcrumbs.
- 3Mix the dry seasoning mixture into the meat slightly.
- 4Whisk together 2 eggs and 1/4 cup of half and half.
- 5Pour the egg mixture into the meat mixture.
- 6Add 1/4 cup of steak sauce and about 3 tablespoons of Worcestershire sauce to the meat mixture.
- 7Fully mix together the meat mixture, being careful not to overwork the meat.
- 8Roll the meat into large meatballs, about 2 to 3 inches in diameter.
- 9Clean about 2 pounds of petite gold potatoes.
- 10Chop up and clean about 4 large carrots.
- 11Place the chopped potatoes and carrots on the bottom of a large ovenproof pot.
- 12Place the meatballs on top of the vegetables.
- 13In a separate pot, combine 4 cups of beef broth, one can of tomato paste, one envelope of dry onion soup mix, and a couple of dashes of Worcestershire sauce.
- 14Bring the sauce to a simmer and let it simmer for about 10 minutes until it thickens slightly.
- 15Pour the sauce over the meatballs and cover the pot.
- 16Bake the covered pot at 375 degrees Fahrenheit for an hour and a half.
- 17Remove the pot from the oven.
- 18Prepare a cornstarch slurry by mixing 1 tablespoon of cornstarch with 1/4 cup of hot water.
- 19Pour the cornstarch slurry into the sauce and stir carefully to thicken the sauce without breaking up the meatballs.
- 20Place the lid back on the pot and return it to the oven for another 30 minutes.
Ingredients
- 2 pounds ground beef
- 1 tablespoon garlic powder
- 1.5 tablespoons dried parsley
- sprinkle salt
- sprinkle pepper
- 2 cups dried breadcrumbs
- 2 eggs
- 0.25 cup half and half
- 0.25 cup steak sauce
- 3 tablespoons Worcestershire sauce
- 2 pounds petite gold potatoes
- 4 large carrots
- 4 cups beef broth
- 1 can tomato paste
- 1 envelope dry onion soup mix
- dashes Worcestershire sauce
- 1 tablespoon cornstarch
- 0.25 cup hot water
Equipment
large ovenproof pot
Tips
- Do not work the meat too much or it will make the meatballs dense.
- Roll meatballs to about 2 to 3 inches in diameter.
- Use petite gold potatoes for their creamy texture.
- Be careful when stirring in the cornstarch slurry to avoid breaking up the meatballs.
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