Sunday, November 2, 2008

Sunday Roast


We went to a Young Women's dinner this week with our girls and they served the most tender, divine roast beef and gravy I've EVER tasted. I begged for the recipe, then went straight to Albertson's where all their roasts are buy one get one free this week (through Nov. 4th). The roast is simmering in my Crock Pot as-we-speak (errr...blog). You should smell my house. YUM!

1 large beef roast (I use boneless rump roast)
2 cans Cream of Mushroom Soup
1 pkg. Lipton Onion Soup Mix
(Optional: 1 TBS. Montreal Steak Seasoning)

Place roast in crock pot (no need to brown it). Pour soup over the top. Sprinkle dry soup mix over the top. Add additional seasonings if desired. Cook on low for about 10 hours.

*** TIP*** I put my roast on around midnight on Saturday night and cooked it through the night. The next morning around 10 a.m. I turned it to warm so it will be ready to eat as soon as we get home from church.

2 comments:

Amanda said...

I cook roast this way too except I cook mine in the oven for 4 hours with potatoes,carrots and onions. This is what we always had for Sunday dinner when I was growing up. We use the left over to make soup.

Keri Glazier said...

Love your blog...my roast is in the crockpot. Yesterday was great fun and relaxing. Thanks for being a great friend. Enjoy the apple dumplins'! Keri