Monday, September 26, 2011

In the Kitchen With Jason: So-Easy Roast Beef


Jess and I actually had a discussion if this should have gone under our Homemade category because a good roast beef should be every now and again in everyone's home (unless you have a vegetarian home, then don't make a roast beef, as it would be a giant waste).

Ingredients
  • 2 Tbsp EVOO
  • 3 lbs beef roast
  • 10 3/4 oz can cream of mushroom soup
  • 1/2 cup water
  • 1 packet dry onion soup mix
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 to 2 lbs potatoes, halved or quartered
  • 1 lb carrots, chopped
Directions
  • Heat a large saute pan over medium-high heat.
  • Add the EVOO and warm for 4 to 5 seconds.
  • Add the beef roast and brown all sides.
  • Remove beef roast to a 4 quart slow cooker (we used a 6 quart and it was almost too big).
  • Lower the heat to low.
  • To the saute pan, add mushroom soup, water, onion soup mix, salt and pepper.
  • Mix this well, making sure to scrape up all pieces of the beef that may have come off.
  • Pour this mixture over the beef in the slow cooker.
  • Cover and cook on low for 4 hours.
  • Uncover, add the potatoes and carrots, recover, and cook for 4 more hours on low.
This recipe was one of the first slow cooker meals we made. We then made it again for Nana and multiple more times for ourselves. If you have limited cooking space, you can skip browning the beef. Omit the EVOO entirely and just mix the other ingredients in a bowl before dumping them over the beef.

The recipe can be found in Fix-It and Forget-It: Big Cookbook using variations 1 and 4. It makes 8 servings for conservative eaters (less if you're piggies like us!).

Please enjoy!

-Chef Jason

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