Mock Pot Roast with Vegetables

Ingredients

2     pounds (1 kg) ground beef
1/2     cup (125 mL) quick-cooking rolled oats
2     eggs
1/2    cup (125 mL) ketchup
1     tablespoon (15 mL) prepared horseradish
1     teaspoon (5 mL) dry mustard
Salt and pepper, to taste
8     small carrots, peeled
8     small potatoes, peeled
16     small white onions, peeled
1     package (10 ounces/284 g) frozen peas

Directions

In a large bowl, mix together ground beef, rolled oats, eggs, ketchup, horseradish, mustard, and salt and pepper. Blend well.
 
Shape mixture into a loaf, and place in a shallow baking dish. Halve carrots and potatoes lengthwise and arrange with onions around meat; season with salt and pepper. Cover pan with foil. Bake in a 375°F (190°C) oven for 40 minutes.

Uncover and add peas. Cover again; bake 30 minutes longer. Uncover; baste meat and vegetables with pan juice. Bake 5 minutes more, or until vegetables are tender.

Makes 8 servings. (Recipe can be halved).

Mock Pot Roast with Vegetables

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