Monday, February 18, 2008

Sunday Roast

Okay, another ridiculously easy crock-pot dinner. I love making this on Sundays since I can just throw everything in before church, add some veggies right after church, and it's ready at dinner time.

For the roast:
1 beef roast (I use rump roast)
1-2 cans regular Coke or Dr. Pepper (if you're worried about caffeine, you could try caffeine-free Diet Coke, but I might add a tablespoon or two of brown sugar)
2 cans cream of mushroom soup
1/2 of a chopped onion
1 pressed garlic clove (or finely minced)
1 pkg. dry onion soup mix (such as Lipton)

Place roast in pan, or in a crock-pot. Mix all other ingredients together and pour over roast. If you're cooking in the oven, cover tightly with foil and bake at 325 degrees for about 3-4 hours. In the crock-pot you can cook it on low all day long.

For the veggies:
About 1/2 way into the cooking, I parboil baby potatoes and chopped carrots, meaning I put the veggies in a pan with a few inches of water, boil them, and cover them for about 10-15 minutes. Then I add these to the crockpot or roasting pan.

1 comment:

Jen said...

This was one of the best roasts I've ever had. I let the potatoes and carrots cook with the meat from the beginning (because I am lazy) and it turned out great. Yay for crockpots! Thanks for the yummy recipe, Hillary!