Monday, January 12, 2009

Crock-Pot Roast

This has to be one of my favorite stand-bys...from growing up, when Mom was working full-time outside the house...always the best smell in the world when you open your door and come home at the end of a long hard day!


1 Beef Roast (cut of your choice, and weight enough to feed your fam)
1 - 2 cans of Cream of Mushroom Soup
1 packet Lipton's Onion Mushroom Soup Mix (off brands work well also, this is just my favorite!)

Optional Ingredients:

2-3 red, or 1 white "baking" potato for each family member + 1 or 2 more for the pot or leftovers
Carrots (baby work well if you're tight on time)


Scrub potatoes, and cut larger ones in halves or quarters. Peel carrots, and cut into largish chunks. Place roast in crock-pot fatty side up. Dump can(s) of mushroom soup on top. Open packet of soup mix and dump contents on top of soup and meat. Add potatoes and carrots. Plug in crock-pot, put on the lid, turn on to low and let it cook all day long.

I usually work with a fully defrosted roast, and cut the time in half (to about 4 hours). About 1/2 to 1 hour before serving, check the meat for "done-ness", and slice it up, trimming the fat. Return meat to crock-pot until time to eat! If your family prefers noodles, or mashed potatoes with their roast, simply leave out the potatoes and/or carrots. We love the flavor of the meat with the carrots and potatoes, and it makes it rather "stewy", but is a fast and easy dinner to come home to! Serve with salad.

Hope this makes some of those cold wintery nights better!