Monthly Archives: August 2011
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submitted by Lara Taylor
1 package Onion Soup Mix
1 Beef Bouillon Cube
2 tsp Chopped Garlic
1 Tbsp All-Purpose Flour or Cornstarch
1/2 cup* VERY STRONG Brewed Coffee (or 2 shots of Espresso)
1 cup Water
1/2 cup Red Wine (optional*)
*If Red Wine is omitted, use 3/4 cup of Brewed Coffee instead of 1/2 cup
4 whole cloves of Garlic
1/4 cup All-Purpose Flour or Cornstarch
2 Tbsp Olive Oil
Salt and Pepper to taste
Pot Roast and Vegetables:
2-3 lb. Chuck Roast or similar roast
1 lb. Carrots, cut to your liking
1 lb. small Potatoes
6-8 Baby Portabella Mushrooms, (optional)
2-3 stalks of Celery
1 medium Onion, sliced in strips
Dutch Oven or Large Glass Baking Dish
Preheat Oven to 325 degrees.
In a small saucepan, combine the water, coffee, red wine, chopped garlic and onion soup mix. Bring to a boil. Then add the Bouillon Cube and 1 Tbsp of flour. Whisk to dissolve both. Lower to a simmer.
Sear The Roast:
Add Olive Oil to skillet and heat to medium-high. Cut 4 slits in roast and place one clove of garlic in each slit. Salt and Pepper the roast. Place flour in a pie dish and place roast in it. Cover the roast in the flour. Place the roast in the skillet. You will give each side of the roast about 2-3 minutes to sear the crust onto the roast.
Prepare the Cookware:
Place the roast in the dutch oven. Place your carrots, celery, and mushrooms around the sides of the roast. Place your potatoes on top of the other vegetables. Place your sliced onions on top of the roast. Pour the soup mixture over the roast.
Cook for 3 hours.
Let rest for 10 minutes before carving.
TIP: The Au Jus can be used as the liquid in a roux-based gravy.