LIPTON Crockpot Pot Roast

I’m thankful.  I’m thankful for this chilly, rainy, drizzly weather that has gotten me in the mood for a good ol’ fashioned pot roast!  Now there are ‘fancier’ recipes out there, ones that braise away in the oven, in their expensive, heavy, ceramic cast-iron pans, deglazed with red wine…but this is not one of those.  It is, however, one that tastes the same and smells up the home the same.  Win!  Plus the soup mix you prepare makes for the fabulous onion’y mushroom gravy!!

Now, there are a few tricks of the trade I like to do if time permits, but if not…it’s still delicious!

*Again, IF time allows, have pan on med-high to high heat and sear each side of the roast for a couple of minutes before placeing into the crockpot.  Even better, scrape up any brown bits and juices and scoop those into the pot as well!
If you have beef broth, use that instead of water.  You also can add a 1/4 of dry red wine to this if available.
Feel free to add the veggies of your choosing, but you can easily ‘fancy them up’!  I.e pearl onions, parsnips, sweet potatoes for a savory & sweet flavor, etc.

Also, NO NEED for salt!  The combination of soup mix and the soup itself works just fine without it.  Promise!!

The Starting Lineup

  • 5-7lb beef roast
  • 2 cans of Cream of Mushroom soup (i.e Campbells)
  • 1 packet Liptons Onion soup mix packet
  • 1 cup water (or Beef Broth if handy)
  • Pepper (to taste – or patted on roast if searing)

Garnish

  • Carrots, chopped
  • Onion, quartered
  • Mushrooms
  • Potatoes, quarterd in pot or make mashed later
  • Parsely 

The EASIEST way to prepare this meal is to coat your crockpot with non-stick and place the cut-up carrots and onions (potatoes as well if not ‘mashing) in the bottom.


 In a small bowl, mix together the cream of mushroom soup, Lipton onion mix and water (broth).  Give a good stir and set aside.

 Next, place the roast (seasoned with pepper to taste) on top of those vegetables.  *Here is where you can give the roast a sear.  Once browned on all sides place onto veggies.  Then lay in the mushrooms (if using) around the roast.  *These are more fragile vegetables to me, and they’d be squished under a heavy roast.

   Now is when you can pour that soup mix over top of the entire roast, cover, set to low for 8 hours (high for 6) and WALK RIGHT AWAY!

 Once the time is up, all you have to do is spoon the tender roast, vegetables and gravy onto a large plate (trust me…you’ll need a big one with as much as you’re about to consume) and serve with the tried & true bread and butter!!  Enjoy and bundle up!

 

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