Slow Cook Roast Beef
Is there anything better than walking in the door after work to the savory aroma’s of dinner already cooking? Gotta love the crock pot and the many benefits we get from it.
We love the ease of tossing ingredients together in the morning as we rush out the door knowing dinner is done. We love the tenderizing magic it performs on inexpensive cuts of meat. We love the variation of foods we can prepare like chili, roasts, soups, stews, potatoes, eggs, and even desserts. These magic little ovens even ‘wow’ my grown children. I bought each of them one during their college days and it was hilarious to hear the comments from their roommates. I think the most prominent response was, “yum..what is cooking? It smells so good, can I have some?” And of course, thanks to crock pots, in our house, “there’s always enough”. And now that they’re both out of college and living on their own, they still use their crock pots with great results. I’m so proud.
So…back to my slow cooked roast beef. Planning for the week ahead, I bought a Black Angus boneless beef rump roast on Sunday knowing it would be an easy dinner on Monday night with leftovers to boot. I went with an old recipe I used pre-gluten free days that included cream of mushroom soup and a package of onion soup mix. It was a chance to use a can of organic cream of mushroom soup for the first time, which isn’t condensed like the traditional cream of mushroom soup, but it worked just fine for the recipe.
The other key ingredient is Lipton’s Onion Soup Mix…which is NOT gluten free! It use to be, but they changed their recipe so I’m updating this recipe in 2014 to give an alternative. I made my own and it’s really good and tastes the same (maybe better).
Make your own, it’s soooo easy and tastes the same. Make a large batch and keep it in a sealed container for the ease of having it already prepared. Here’s the recipe:
- 1 Tbsp Better Than Bouillon Chicken (or beef) Base (or other GF bouillon)
- 2 Tbsp chopped dried onions
- 1 Tbsp Mrs Dash Onion & Herb Seasoning Blend (or other GF herb blend)
- 1 Tbsp Cornstarch
- 1 tsp sugar
Combine all ingredients and keep in a sealed container in refrigerator.
Another plus for this recipe is you don’t have to pre-sear the beef so no additional pans! Just add everything into the pot, cover, turn it on low, and let it do its thing. 15 minutes before serving, I added a few more seasonings to freshen it up along with a few Tablespoons of tomato paste. Yum, it was so good. I served mine with mashed potatoes and corn. The sauce is thin, which we like, but you can thicken yours with a little cornstarch if you like a thicker gravy. Here’s to comfort food and the ease of a slow cooked meal. Enjoy.
Ingredients:
- 4 ½ lb choice black angus beef rump roast – boneless
- 2 Tbsp gluten free all purpose flour
- 1 can Health Valley Organic Cream of Mushroom soup
- 1 can organic – reduced salt – beef broth
- 3 Tbsp onion soup mix (see recipe)
- Fresh ground black pepper
Directions:
Lightly dust the roast with the flour on all sides.
Combine the soup, broth, and soup mix in crock pot.
Place the roast in the soup mixture and spoon mixture over roast. Grind fresh black pepper over the top of roast and cover. Cook on low 8 hours.
After the 8 hours, break the roast up into large chunks and remove any fat (there won’t be much as most of it cooks down). Add 1 Tbsp dried Italian seasoning, 1 tsp garlic powder, ½ tsp sea salt, and 3 Tbsp tomato paste. Gently stir to combine being careful not to break the beef up too much. Taste for seasoning, it should be just right. If you like a thicker gravy, use a little cornstarch mixed with cold water to thicken a bit.
Serve with your choice of potatoes and vegetable. My husband took it for lunch the following day with two pieces of thick-cut bread…’Diner style’…he loved it.
