Tuesday, January 10, 2012

Sunday Supper Roast

Since getting pregnant with, and having, baby #3, we've eaten out so much more than ever.  I know it's partly due to those crazy pregnancy hormones affecting my taste buds and also partly due to the lack of energy.  If you've had a baby, you know what I'm talking about!  Well, upon review of not only my waistline but also our financial goals, I decided that one of my New Year's resolutions goals is to eat out only once per week...if that.  So, I'm working on finding some great FAST, go-to menus that my family loves.  

This is one of those recipes because: 
  1. Both kids and adults gobble it up.  
  2. It's fast to prep and throw together. 
  3. It can cook all day in my slow cooker while I'm at work so I can come home to a delicious smelling house and a meal ready to go! 

Not only does the slow cooker make the meat fall-apart delicious, but the combination of the onion soup, garlic and seasonings creates such a beautiful symphony of flavors in your mouth!  The potatoes and carrots are perfectly tender and the gravy so easy to make, although it is delicious without it, too!

{sunday supper roast}
1 (2.2 oz.) box beefy onion soup (2 env.)
1 (3 1/2 lb.) beef rump roast
2 lb. small red potatoes, scrubbed and halved
5 large carrots, chunky sliced (about 1 1/2" sections)
4 celery ribs, chunky sliced (about 1 1/2" sections)
8 garlic cloves minced
1/2 tsp. garlic pepper
2 tsp. dried thyme leaves
1 bay leaf
2 (14 1/2 oz.) cans beef broth, separated
1/4 cup flour
Roll the meat in both packages of onion soup. Set aside. In a 5-6 quart crock-pot, place half each of the potatoes, carrots, celery, and garlic. Season with half each of the garlic pepper and thyme.  Tuck the bay leaf into the veggies.  Pour all but 1/2 cup of broth over veggies.  Add the roast and scrape any dry soup mix left on top.  Cover with the remaining veggies and seasonings.  Cover and cook on LOW for 9 to 10 hours.  Remove meat and veggies and keep warm.  Pour the juices from the pot into a saucepan.  Bring to a boil.  Whisk together the saved 1/2 cup broth and the flour.  Pour slowly into boiling juices.  Stir until gravy is thickened, about 3 minutes.  Pour over meat and vegetables and serve.

1 comment:

  1. Delicious!! I love pot roast and this way looks too good not to try!


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