Thursday, February 15, 2007

My favorite Crock Pot recipe

This is the recipe I made for our Valentine's Day dinner. It may be the guy's favorite main dish.

Easy Crock Pot Beef and Gravy Meal

1 beef roast (I like a round rump roast but I also use chuck roasts when available, anything is good as long as it isn't too fatty)
1 onion, sliced in half
1 can Cream of Mushroom soup (store brand is fine)*
1 or 2 Tablespoons Worcestershire sauce
About 1/4th a soup can of water*
Salt and Pepper to taste (I use lots of pepper)

*Two cans of soup and 1/2 can of water can be used for with a large beef roast to serve more people.

Place the roast and onion halves in the Crock Pot. (The onion will break up as it slow cooks.) Pour the Worcestershire sauce over the roast. Using a knife or spoon, remove Cream of Mushroom soup and pour it into the Crock Pot. Salt and pepper the beef (you shouldn't need much salt if you are using regular canned soup).

Swish out the soup can with just a little water, perhaps 1/4th of the can, add to Crock Pot. Cover and start on high. Check after about an hour and spoon some of the liquid over the roast.
I like to turn the roast over after a couple of hours and then turn the Crock Pot to medium for a few more hours.

About half an hour before serving, remove the roast to a plate and let sit at least twenty minutes before slicing the rump roast (a chuck roast may fall apart on its own). Scoop out most of the gravy, leaving most of the onion in the Crock Pot, and place the gravy in a saucepan to simmer until thickened (watch closely).

Pour about half a cup of water into the Crock Pot with the remaining soup mixture and onions, place sliced beef back into the Crock Pot and "stir" a bit until the beef is covered with the soup mixture.

The gravy made from this is just the BEST, wonderful over mashed potatoes.

Cooking time increases the larger the roast.

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