Monday, March 23, 2020

Crock-Pot Roast Beef

A quick way to prepare a meal 
with tender beef and gravy and so tasty.

I have done a lot of different roasts 
in the crock-pot and
 they were all tender and delicious.
Pork tenderloin is delicious this way also.

Today I did a blade roast with
 cream of mushroom soup

Steam from the hot beef, made my photo cloudy.

Grease the crock-pot for easier cleaning.

Chop up one onion and a garlic clove,

 3 options

During this pandemic, 
 we have to use what we have on hand.

I have three options for the liquid
 over the beef. I have used them 
all at one time or another, and they
are all good.

1.  Add one can of cream of mushroom or 
celery soup with 1/2 can water. .

2.  If you don't have cream soup use about
about 1 cup of beef broth.

3. If you don't have cream soup or beef broth
  you could use a cup of water,
and some flavouring/spices,
 bovril and worcestershire sauce.

Place the roast beef in the greased crock-pot
with the onions and garlic and pour the liquid on top.
Add some pepper and salt.
Avoid lifting the cover while cooking,
this will interrupt the cooking time.

I do halfway, to turn over the beef.

If my meal is for supper, 
I like to have it in the crock-pot for 10am 
and cook it for 8 hrs
Then my day is free to do other things.

I've also have cooked for 5/6 hrs. and 
it came out delicious and tender also.

When it is done, remove the roast and slice.
Keep the liquid from the roast and 
strain in a saucepan,  to make a gravy.

To make my gravy

 Put 1 to 2 tablespoons of cornstarch,
 or flour, in a small jar with
 about 1/2 cup water and a cover.
Shake to mix.
This will prevent lumps in the gravy.

Pour the jar liquid in the sauce from the roast,
in the saucepan, and bring to a boil 
and simmer a few minutes.

Served with steamed asparagus,
potatoes and baby beets. 
I'm short on the asparagus portion,
because when the pandemic first
started, I avoided going to stores.
Ordered on line.


With the leftover beef, I made Beef-Pot Pie.

Keep safe and healthy everyone, 

Thanks for your visit xo


Joanne said...

I have a pot roast in my crock pot right now! I made a quick sauce for it using a bit of brown sugar, some balsamic vinegar, garlic, onion flakes, and soy sauce. We will serve it with some asparagus tonight too and I'll save most of the liquid to make a pot pie with the leftover beef and some frozen vegetables.

Thelma said...

Thanks for your comment. I use a sauce similar to yours for pork tenderloin.
Also the beef pot pie is a great idea.
Thanks for the inspiration.

French Ethereal said...

Delicious, Thelma!!! We have been eating tonight's elbow macaroni and now meatballs off and on for 10 days. It started with just sauce and pasta, so it's still good. :) After this though, we will have to cook again. ;)

Enjoy your roast and I'll have to pull out our roast and give your recipe a try! I do the Lipton Onion Soup Mix with a roast pretty often, but haven't used Campbell's cream of mushroom before. Yum! Happy to feature your post this evening at Share Your Style #250.

Stay well and enjoy your springtime,
Barb :)