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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Nothing can be easier than this scrumptious dinner! It cooks unattended until the last 5 minutes of cooking. Add a salad or green vegetable for a complete meal. This recipe will work for any size roast (beef or venison), just cook larger ones a little longer and smaller ones a little less. Ingredients:
1 1/2 lbs boneless beef roast (chuck, shoulder, arm, trimmed of fat) |
1 (1 1/4 ounce) envelope lipton onion soup mix or 1 (1 1/4 ounce) envelope mushroom soup mix |
1 1/2 cups water (approximate) |
1/2 cup dry sherry (kind you drink, not cooking sherry) |
6 medium potatoes, peeled (waxy, not baking potatoes) |
6 large carrots, peeled, cut in half (i prefer california carrots because they are sweeter) |
1/2 teaspoon black pepper |
1 teaspoon low-sodium beef bouillon cube |
1 (4 ounce) can mushrooms, drained (optional) |
4 teaspoons cornstarch |
1/4 cup cold water |
Directions:
1. Place roast in crock pot.
2. Add potatoes and carrots.
3. If using mushrooms, add them now.
4. Pour dry soup mix, black pepper and bouillon into 2-cup measuring cup.
5. Gradually add water, stirring to mix soup (breaking up lumps) and water, adding enough water to make 1-1/2 cups.
6. Add sherry until mixture reaches 2-cup mark.
7. Pour liquid over and around veggies and meat.
8. Cover and turn crock pot to desired temperature: LOW (8 hours) or HIGH (4-6 hours) or until roast is tender.
9. During the last hour of cooking, I slide the veggies from atop the roast into the hot juices so they get additional flavor.
10. To serve: Remove roast and veggies from crock pot and place on serving platter to rest.
11. To make Gravy: Put 1/4 cup water in small jar.
12. Add cornstarch and stir to dissolve.
13. Pour cold slurry into hot crock pot and stir until gravy is thickened, about 5 minutes.
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