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,
or use garlic powder.
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. .
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.
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.
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 if desired), place in a saucepan,
to make a gravy
To make gravy
Put 1 to 2 tablespoons of cornstarch,
or flour, in a small jar with
about 1/2 cup cold water and a cover.
Shake to mix.
This will prevent lumps in the gravy.
Pour the jar liquid and the liquid from
the roast in a sauce pan and bring to a boil
and simmer a few minutes until it thickens..
and simmer a few minutes until it thickens..
(Optional) Strain the gravy if desired.
Served with steamed asparagus,
potatoes and baby beets.
Served with steamed asparagus,
potatoes and baby beets.
I was low on veggies at the time
I did this blog during the Covid Pandemic
and we had a "stay at home" order.
💚💚💚
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.
ReplyDeleteThanks for your comment. I use a sauce similar to yours for pork tenderloin.
ReplyDeleteAlso the beef pot pie is a great idea.
Thanks for the inspiration.
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. ;)
ReplyDeleteEnjoy 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 :)