No matter what type of roast I make with this recipe, it always turns out so tender that it just falls apart. Also, the cooking liquid makes the best gravy ever! I have never gone wrong with this.
Ingredients
1 roast: beef, pork, elk, venison - you name it, it will turn out terrific
salt
pepper
garlic powder
3bay leaves
1 onion sliced
2 or 3 beef boullion cubes, crushed
3 minced garlic cloves
1 cup white wine - Pinot Grigio or Chardonnay works well
1 can cream of mushroom soup
Directions
Sprinkle roast with salt, pepper, garlic powder. In a skillet, heat 1 or 2 tablespoons oil. Make sure the pan is nice and hot and sear all sides of the roast until you have a good caramelization on each side. (This step helps seal in the juices and makes your roast extra tender. However, I think you could skip this part. Just season and set in crock pot. I do recommend searing it if you have the time.) Transfer to the crock pot. Distribute the sliced onions evenly over roast. Add the garlic, crushed boullion cubes, and bay leaves. In a large liquid measuring cup pour in the wine, cream of mushroom soup, and add water. Whisk together and pour over roast. Add enough water to cover roast and cook on low 8-10 hours.
Before serving make a roux in a large skillet (see gravy directions below) and add the cooking liquid from the roast. Allow to thicken, re-season as necessary with salt, pepper, garlic powder.
I like to serve with mashed potatoes or roasted potatoes and roasted asparagus (recipes below). ENJOY!!!
Ingredients
1 roast: beef, pork, elk, venison - you name it, it will turn out terrific
salt
pepper
garlic powder
3bay leaves
1 onion sliced
2 or 3 beef boullion cubes, crushed
3 minced garlic cloves
1 cup white wine - Pinot Grigio or Chardonnay works well
1 can cream of mushroom soup
Directions
Sprinkle roast with salt, pepper, garlic powder. In a skillet, heat 1 or 2 tablespoons oil. Make sure the pan is nice and hot and sear all sides of the roast until you have a good caramelization on each side. (This step helps seal in the juices and makes your roast extra tender. However, I think you could skip this part. Just season and set in crock pot. I do recommend searing it if you have the time.) Transfer to the crock pot. Distribute the sliced onions evenly over roast. Add the garlic, crushed boullion cubes, and bay leaves. In a large liquid measuring cup pour in the wine, cream of mushroom soup, and add water. Whisk together and pour over roast. Add enough water to cover roast and cook on low 8-10 hours.
Before serving make a roux in a large skillet (see gravy directions below) and add the cooking liquid from the roast. Allow to thicken, re-season as necessary with salt, pepper, garlic powder.
I like to serve with mashed potatoes or roasted potatoes and roasted asparagus (recipes below). ENJOY!!!
RSS Feed