Meatball Pot Roast
Directions
- 1Start by making the meatballs. Use two pounds of ground beef.
- 2Season the ground beef with one tablespoon of garlic powder, 1 ½ tablespoons of dried parsley, a sprinkle of salt and pepper, and two cups of dried breadcrumbs.
- 3Mix the dry ingredients into the meat.
- 4In a separate bowl, whisk together two eggs and a fourth cup of half-and-half.
- 5Pour the wet ingredients into the meat mixture, add a fourth cup of steak sauce and three tablespoons of Worcestershire sauce.
- 6Fully mix the meat mixture together. Do not overwork the meat, or the meatballs will be too dense.
- 7Roll the meat into two to three-inch meatballs.
- 8Clean about two pounds of petite gold potatoes and four large carrots.
- 9Place the carrots and potatoes in the bottom of a large oven-proof pot.
- 10Place the meatballs on top of the potatoes and carrots.
- 11Make the sauce: In a saucepan, combine four cups of beef broth, one small can of tomato paste, one envelope of dried onion soup mix, and a couple of dashes of Worcestershire sauce.
- 12Bring the sauce to a simmer for about ten minutes until slightly thickened.
- 13Pour the sauce over the meatballs.
- 14Cover the pot and bake at 375 degrees for an hour and a half.
- 15Take the pot out of the oven and pour a cornstarch slurry (one tablespoon of cornstarch to a fourth cup of hot water) into the sauce.
- 16Stir the cornstarch slurry into the sauce. Try not to break up the meatballs.
- 17Cover and bake for another 30 minutes.
Ingredients
- 2 pounds ground beef
- 1 tablespoon garlic powder
- 1.5 tablespoons dried parsley
- 1 pinch salt
- 1 pinch 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 small can tomato paste
- 1 envelope dried onion soup mix
- 1 tablespoon cornstarch
- 0.25 cup water
Equipment
large bowlforkmeasuring spoonsmeasuring cuplarge oven-proof potsmall saucepanwooden spoon