A tender beef roast is one of my favorite comfort foods. I remember being SO excited when my mom would bring out a roast with carrots and potatoes! My brother and I ate as many of the carrots as we could - my poor parents probably never got any. I guess that's the plight of the parent...if your kids are excited about eating carrots...you let them eat all the carrots.
This past weekend, we made a roast while Travis' parents were in town. Now that I'm involved in the cookin', it's important for the preparation to be quick (since we have Owen). That's why the Crock-Pot is your best friend.
This roast takes about 10 minutes to prep (it's all "open and dump") and 5 hours to cook. Can't get much easier than that!
1 pound baby carrots
18 ounces sliced mushrooms
Large onion, chopped
Large red pepper, chopped
2 pouches Lipton dry onion soup mix
1 can Cream of Mushroom soup (10.5 ounces)
1 can Cream of Onion soup (10.5 ounces)
1-2 cans water (use empty soup cans), depending on how much you need
Salt & Pepper
Place beef roast in bottom of Crock-Pot.
Add carrots, sliced mushrooms, chopped onion, and chopped red pepper.
Add Cream of Mushroom and Cream of Onion Soups.
Sprinkle in 2 pouches of dry onion soup mix, salt and pepper.
Pour in 1-2 cans of water, depending on how much liquid you need. (Start with one and see if more is needed later.)
Cook on high for 5 hours or until beef is cooked through.
If serving directly from Crock-Pot, cut beef into slices and return to pot.
We served ours with half a baked potato (it's yummy to spoon over the potato!) and broccoli!