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Monday, May 14, 2012

Crockpot Roast Beef

3-4 lb. roast beef, trimmed of excess fat 
3-4 large potatoes, peeled and cut into
1 env. onion soup mix chunks
1 (10 3/4-oz.) can cream of mushroom soup, undiluted
 3-4 large carrots, peeled & cut into chunks 
1/4 tsp. garlic powder (or more to taste) 
3-4 stalks celery, cut into bite size pieces

Place roast, soup mix, cream soup, and seasonings into crock pot. Add 1-1/2 cups water. Cook on high for 3 hours, then add vegetables.

Continue to cook for another 3-4 hours until meat is tender and vegetables are done. If you won't be home all day, place all in crock pot with the vegetables on top and cook on low setting for 8 hours.
Serve with hot cornbread, butter, and sweet tea.

Note: I know this recipe seems simplistic, but most good recipes really are the result of good seasoning and proper cooking times. I use the leftovers for the base of my vegetable soup. Add a can of green beans, diced tomatoes, corn, pinto beans and/or frozen lima beans(I like their texture better), and additional liquid with some beef soup base and simmer for 30 minutes.

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