Thursdays Are For Cooking
This one is a classic family dinner, if ever there was one. You can set it up before you go to church on Sunday morning, or start it after you cleared the breakfast table, sent everyone outdoors to rake leaves and put summer things away, and when they come back into the house, they’ll be as hungry as a pack of Platt and Walker hounds after a good hunt. Bon appetit!
Slow-Cooker Beef Roast with Onions and Potatoes
Onion and potatoes add Old-World flavor to a family favorite beef roast. You may want to add a good green salad to the menu, or a side dish of cut-up veggies, but make sure the bread is fresh and the butter is spreadable. Real food for real people – does it every time.
Ingredients
1 large sweet onion, cut in half, then cut into thin slices
3-lb boneless beef bottom round roast
3 baking potatoes, cut into 1 1/2- to 2-inch cubes
2 cloves garlic, finely chopped
1 ¾ cups Progresso™ beef flavored broth (from 32-oz carton)
1 package (1 oz) onion soup mix (from 2-oz box)
¼ cup Gold Medal™ all-purpose flour
Steps
1 In 5- to 6-quart slow cooker, place onion. If beef roast comes in netting or is tied, remove netting or strings. Place beef on onion. Place potatoes and garlic around beef. In small bowl, mix 1 1/4 cups of the broth and the dry soup mix; pour over beef. (Refrigerate remaining broth.)
2 Cover; cook on Low heat setting 9 to 10 hours.
3 Remove beef and vegetables from cooker; place on serving platter. Cover to keep warm.
4 In a small bowl, mix remaining 1/2 cup broth and the flour; gradually stir into juices in cooker. Increase heat setting to High. Cover; cook about 15 minutes, stirring occasionally, until sauce has thickened. Serve sauce over beef and vegetables.
Expert Tips:
- Warm frozen dinner rolls while the juices are thickening in the slow cooker. Cook frozen broccoli in the microwave, and the meal is ready in minutes.
- To save precious time in the morning, cut the onion and chop the garlic the night before and refrigerate.
- A 3-lb beef roast should serve about 5 people, but there is nothing says you can’t increase the size to a 4 to 4.5 lb, depending on how many people you’re serving.
Looks great Ex but when my Sister moved down here back in 2011, I needed cabinet space where I had 3 sizes of crock pots and sort of stopped cooking like I may have mentioned a few days or weeks ago I threw them out and I recently threw out a bunch of crockpot cook books I found in my book case. I again cooked up your sausage/penne this past Monday and bagged and tagged three bags running them through the food vacumme machine each holding two cups of your superb meals.
Num num num. Nothing a a beefed beast orast percurlated lowly in the crocked pot. I stay on intimate terms with my crocked pot, year round. Like The Aeronautically Designated Squidly Swabbie around here that we all know and love, Imma fan of one pot cleaning. Plus letting it percurlate lowly overnight, or thru out the day, just fills the house up with all kinds of good smells. You can substitute the fresh bread with a pan of cat heads to sop up that pot likker with.
Imma low on beef beast orasts right now. Had a provision run set up for today, but the BP wasn’t acting right. Maybe tomorrow.
Tanks, Mi’Lady! Let’s eat!!!
Swap the beef for Moose meat and I am in hunter heaven.
Setting the meat on top of an onion is novel to me.
Can’t wait to try it.
My mechanic got his Moose last week so I need to stop by….
Oh, and it is potato harvest time here so new taters in the mix.
Add a cup or so of red wine to the pot. Adds great flavor and the alcohol will simmer away. Gitarcarver should be along shortly with his pressure cooker, too.
Thanks!
For those who like to cook under pressure…
Pot Roast with Potatoes, Carrots and Onions
Ingredients
3 pounds beef chuck roast
salt to taste
4 tablespoons olive oil divided
2 cups beef broth *can use gluten-free beef broth
1 packet dry onion soup mix *can use gluten-free onion soup mix
1 white or yellow onion, quartered
1 pound baby potatoes (see notes above)
1 cup baby carrots
Sprinkle pot roast with salt and set aside.
Add 2 Tbsp. Olive oil to Instant Pot and set to “Saute”. When oil becomes hot and shimmery, add pot roast and sear for 4-5 minutes on each side.
Add beef broth to Instant Pot. (I like adding wine to this in place of some of the broth. It adds a depth of flavor in my mind.
Add vegetables, 2 Tbsp. olive oil, and onion soup mix to a gallon-sized Ziploc bag and shake until vegetables become evenly coated with mix. Put veggies in Instant pot and distribute evenly around roast.
Place lid on Instant pot with steam valve closed. Switch Instant Pot setting to “manual” and set for 60-80 minutes on “high” pressure (70 minutes seems to work ok, judge the time depending on the size of your roast). Do a natural release for at least 10 minutes, then quick release.
Remove roast from instant pot, slice, and serve with vegetables.
Use extra drippings from the instant pot to make gravy or au jus (add some cornstarch for a quick gravy.)