Wednesday, 7 January 2015

Jiffy Crockpot Roast (makes its own gravy)

What I love most about this recipe is that by the time it is all finished and done with it makes it's own gravy. The meat is top notch tender and just falls apart. This is a perfect for a week night meal or even Sunday dinner. I serve with roasted baby potatoes, carrots and onions or mashed potatoes.

Serves - 4-6


Beef Roast (approx. 1.5 kilo/3 lb) (sirloin tip, cross rib or blade)
2 Tbsp. Vegetable oil (for searing roast)
2 cans cream of mushroom soup
1 pkg Lipton dry onion soup mix
3 cloves of garlic (minced)
1 Tbsp Worcestershire sauce
1 tsp. pepper


Heat oil in a large dutch oven or pot. Sear each side of the roast for approximately 5-7 minutes per side . Combine soups, garlic, Worcestershire sauce and pepper. Transfer the seared roast into the slow cooker and spread the sauce over the roast. Cook on high for 6-7 hours or low 9-10 hours until fork tender.
Remove roast and cover with tin foil to rest prior to slicing.

Tip: Depending how you like your gravy you can either thin by adding beef broth or thicken with flour/water slurry.

Link to Recipe:Jiffy Crock pot Roast (makes its own gravy)

 I used one package of Knorr Lipton Onion Soup and 2 cans of Campbell's Mushroom soup

In a medium bowl combine soups, garlic, Worcestershire and pepper.
In a large skillet or dutch oven sear all sides of the roast.

Transfer seared roast into the slow cooker.
Pour soup mixture over the seared roast and cook as per instructions.

Once cooked remove roast and cover with tin foil to rest. Serve with mashed or roasted potatoes.

No comments:

Post a Comment