Tuesday, July 19, 2011

Crock-Pot Roast

So tonight was our 8-month wedding anniversary and I decided to make a nice big meal for us. Last Christmas when we had come down to Pensacola to go house-hunting before our PCS, we stayed with some friends of ours (who are now our neighbors), and we experienced some of the best food of our lives courtesy of my friend's amazing talents in the kitchen!! My favorite recipe while we stayed with them was this. I have made it for my parents in the past (it's the only thing I've made that my mother has truly complimented me on) and decided that it would be great for us too. So, after going to verify the recipe with her this morning, here is our dinner:

Rump Roast (usually 1-1.5 lb of meat per person... our roast tonight was 3 lb and we still have a little less than half for leftovers)
1 box Lipton Recipe Secrets Onion (the box will have two pouches in it...located on the spice aisle)
2 cans cream of mushroom soup
3/4 c. water
1 jar of beef bullion granules (this will dissolve A LOT faster than cubes)
red potatoes
baby carrots
green beans

Ok, so this is a meal you have to know you are making ahead of time, because the roast is best if slow cooked for 8-10 hours. So the morning you want your roast, put it in the crock pot with both packets from the Lipton onion box, both cans of cream of mushroom soup, and the water. Believe me, the onion packets have so much flavor in them, you really don't need to add anything else. Mix up everything so it creates almost like a gravy around your roast. Then turn it on low and leave it sit.

Later that evening about an hour before you want dinner, boil a large pot of water, and add 1/2-3/4 of your jar of bullion (depending on how strong you want the flavor to be). Add in your baby carrots and snapped green beans, along with your diced potatoes (I usually cut them into about 1-in cubes). Allow them to boil for 20 minutes, then turn down to medium and put the lid on the pot. Allow them to cook another 25 minutes, and then test the potatoes to make sure they are done. If they are soft, you are ready to eat!

I LOVE this recipe - it is easy to do if you have plans during the day and ends up having so much flavor without the need to guess with other spices. Simple, and very very good!