Slow cooker roast
Snow is falling here by the foot so I am stuck inside with Scott and Connor for another day. Scott is uncouncious in our room and Connor is playing with his toys so I had a moment to make dinner this morning. “Dinner in the morning?” you may ask… yes! It’s called a crock pot and they are a life saver. Wednesday nights are my work nights so they are typically slow cooker nights around here. Something that can just sit in a pot until Scott comes home. Works for me! Next time you have time to cook in the morning but not at night (or even the night before and set it in the fridge and put it on in the morning) try this recipe.
Slow Cooker Yummy Roast (not unique I know… blame somebody else)
You can find an allrecipes link to it HERE. I have made some minor changes (as usual) but you’ll get the general recipe.
Here is what you need!
- 3 potatoes, peeled and quartered
- 1 onion, chopped
- 6 carrots, peeled and sliced into 1 inch pieces (or a handful of baby carrots)
- 2 pounds boneless round steak
- 1 (1 ounce) package dry onion soup mix
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 3/4 cup beef broth
- 2 cloves garlic, crushed or minced
- a whole bunch of spices
The recipe calls for 3 potatos peeled and cubed. I had monstrosly huge potatos on hand so I only needed two. This recipe will feed 4 normal humans so put half of the amount of potatos 4 normal humans could eat. Peel them and then slice them into 1″ cubes, toss them into your crock pot and turn it on low. Don’t worry, they wont burn, crock pots don’t heat up that fast.
Chop an onion and add it to your pot as well. Grab a handful of baby carrots and toss them in as well. These veggies wont dry out because your meat and our gravy mix will make them nice and tender.
Now grab yourself a new cutting board and knife. We’re going to trim the fat off some meat. I buy my meat from a meat market so it isnt the trimmed lovely you buy at the grocery. It’s just fresher. But even your grocery meat might have a bit of fat. Round steak is cheap and the long slow low heat cooking you’re going to subject it to will leave you with a tender juicy piece of meat. Once you have your meat “defatted” slice it into a handful of chunks and put it on top of your veggies.
Lets mix up some gravy to top this yumminess off. Mix together your onion soup, mushroom soup, and beef broth. Add to this a couple of cloves of crushed garlic. Whisk it together and pour it over your meat.
After your mix is on just cover and walk away. Stir every few hours and 7-10 hours later you’ll have yummy roast. As you can see Scott loves it.
