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.
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