Friday, August 16, 2013

AH-MAZING (suuuuuper easy) Slow Cooker Roast

My grandma was the most amazing cook on earth. She had this way of combining simple ingredients that would make a masterpiece. A dash of this, a sprinkle of that, and poof: heaven in your mouth. Through many years of experimenting, trial, and MANY errors (bless my wonderful husband) I've become a fairly good cook. I'm by no means my grandma, but I hope to be someday.

I don't know why but slow cooker roast beef is one of the hardest things for me to make! I just never really seem to like the combination of flavors, tenderness of the meat, too many vegetables, not enough vegetables, too little broth, too much broth, it's get the picture. I had a hunk of beef in the freezer (no, not my husband! hehe) that needed to be cooked so I reluctantly pulled it out and took one more shot at a slow cooker roast. To my complete amazement, it turned out amazing this time!! The combination of flavors was a heavenly chorus to my taste buds. Don't let the amount of garlic scare was awesome!! So, as I share this recipe, I hope it turns out just as yummy for you as well!

Crockpot Roast Beef

2ish lbs beef roast (really any nice chunk of beef will do. haha!)
2 cans cream of mushroom soup
10 cloves garlic (minced)
2 chicken bullion cubes
1 Tbsp dijon mustard
1/2 cup hot water
1ish cup baby carrots
2 small onions quartered and peeled apart
5ish small potatoes quartered (I left the skin on)

*Mix together mushroom soup, garlic, bullion cubes, mustard, and water in slow cooker.
*Trim off fat from beef (Some like the fat on. It's entirely up to you) and place in soup mixture.
*Layer vegetables over meat starting with onions, then carrots, then potatoes.
*Turn slow cooker to low and cook 7-8hrs. It's okay if it cooks longer but it should be done in about 7-8hrs.
*You can give it a stir every few hours, but not necessary.

Ahhhhhh, finally a roast I'm excited to make over and over and over again! Enjoy!!

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