Tag Archives: beef

Best Ever Pot Roast

Best Ever Pot Roast

This was without a doubt the best pot roast I’ve ever made.  So simple and just a few ingredients and cook it all day long.

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I started with a couple of onions quartered in the bottom of my large cast iron dutch oven.

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Next up was the cheapest piece of beef I could find in the store, a 3 to 4 pound chuck roast.  Place on top of the onions and season well with salt, pepper and garlic powder.

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Then I just mixed 2 packages of brown gravy mix with 1 1/2 cups of water and poured over the beef.  I placed it in a 275 degree oven for about 1 to 1 1/2 hours then turned it down to 225 and cooked it 10 to 12 hours WEEKEND ADVENTURE 4 023

And it just fell apart. It was the most tender, juice beef I’ve ever cooked.

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All I did for the gravy, was thicken it a little with corn starch.

So if you need a money-saving recipe, cause you can use cheap meat, this is the one for you! I assume this would work in a crock pot, but I haven’t tried it, so if you do let me know

Best Ever Pot Roast

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1 3 to 4 lb. beef chuck roast

2 to 3 medium onions, quartered

1 tsp. salt, pepper and garlic powder

2 packages of brown gravy mix

1 1/2 cups water

In a large cast iron dutch oven placed quartered onions, the lay beef on top and season with salt, pepper and garlic powder.  In a small bowl, mix gravy mix with water and pour over beef.  Place dutch oven in a preheated 275 degree oven.  Bake for an hour to an hour and a half, then turn oven down to 225 and bake for 10 to 12 hours.

This was so easy and such a cheap meal, just add some mashed potatoes or rice and thicken then pan juices with a little water and corn starch.

 

This recipe was shared at The Country Cooks Potluck Party

Vegetable Beef Soup and a Money Saving Tip!

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This was a part of my weekend adventure in cooking. Soup! It was so good, we got 11 inches of snow where I live Saturday, so I cooked all day. It was fun to stay home and just cook and hang out, because we couldn’t go anywhere.  The snow kinda happen perfect, we went out Friday night and stayed home the rest of the weekend.  We had plenty of food and a warm house and 2 fun girls to take outside and play with!

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They had a little soup too and thought it was quite tasty! Here’s the money-saving tip I’m going to give you about stew or soup meat.  If you go to the store and see a cheap steak or a steak that’s been marked down because the need to sell it, buy it, and freeze it and when you want to make soup, pull it out and cut it into small chunks and you’ll save yourself a ton of money.  Whenever I price stew meat, I nearly have a heart attack at the price.  And  that’s what the butcher does, is he takes a cheap piece of meat, cuts it into pieces and marks it up!.  Please do not worry too much about how you cut it up, it’s going to cook for a long time, either in a slow cooker or on the stove, so it will be tender and you’ll save big time for about 5 minutes worth of work.

Steak actually cuts easier if it’s slightly frozen, so if you’re just taking it out of the freezer, slice it into chunks before it completely thaws.

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I got a pound of little round steaks marked down a couple of months ago for around $3.00 and Saturday morning, I took them out of the freezer, let them thaw a little on the counter, and while they were still slightly frozen I cut them up into chunks.

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I put a little olive oil, the steak, some celery and onion and browned everything in the bottom of a dutch oven.

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Add some beef broth, vegetable-beef-soup-12

a bag of frozen veggies

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a can of tomatoes, a can of water and a couple of potatoes cut into chunks.  It’s important that when you start with the beef, you salt and pepper, and when you add the veggies, broth, tomatoes and potatoes you add salt  and pepper again.  Everything you’re adding, except the broth is bland, with no seasoning, so seasoning as you go along helps flavor everything.

I brought it up to a boil(wished I had used a bigger pot….hindsight!) turned it down to simmer, and let it hang out on the stove for a couple of hours.  If you were using a slow cooker, you could brown you meat and then dump everything in the crock pot, or you could just dump everything without brown the meat, if you do this, omit the olive oil.

This is a great meal for a cold and snowy day.  Just add biscuits, sandwiches or a salad for a great dinner.

Another great thing to do on a cold and snowy day

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Potpourri, just combine cinnamon sticks, an orange and some cloves in a pot of small slow cooker with water and your house will smell amazing!

Vegetable Beef Soup

2 TBSP. olive oil

1 lb. of steak, cut into chunks

2 stalks of celery, diced

1 small onion, diced

2 cups beef broth

1 14.5 can of dice tomatoes

1 16 oz. bag of mixed vegetables

3 medium potatoes, diced

1 can of water(use the tomato can)

salt & pepper

1 tsp. garlic powder

In a large pot or dutch oven, heat olive oil, add steak, celery and onions, salt and pepper. Cook for 3 to 4 minutes, until brown, then add broth, tomatoes, vegetables, potatoes, water, salt, pepper and garlic powder.  Bring it to a boil, and turn to low and let it just simmer for 2 to 3 hours, stirring occasionally, as taste before serving to see if you need to add more salt or pepper.  In a slow cooker, you can still brown your meat in a skillet and then dump everything in the slow cooker or just dump everything in the slow cooker and cook for 6 hours on low or 4 hours on high. And always taste to see if it needs seasoning.

Roast Beef with Veggies

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This dinner was so delicious, the beef fell apart and the carrots and potatoes were amazing!  It’s super simple to do and it’s made in the crock pot, so it’s done when you walk in the door!

Roast Beef with veggies

Roast Beef with veggies

Start with some onion slices in the bottom of the crock pot

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put your beef in the crock pot and top with some more onion slices

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make some gravy and pour over top the beef, set your crock pot for 8 hours, after 4 hours have gone by add some potatoes and carrot to the crock pot. Not cooking the potatoes and carrot the whole time, it keeps them from over cooking and lets them retain some texture. After 8 hours, pull everything out and if you want to thicken up the gravy some more, put the liquid from the crock pot in a small pan and shake together some flour and water, when the liquid boils and your flour mixture, and stir in.

Roast beef with Veggies

1 3 to 4 lbs. roast(it doesn’t matter what kind it is, it will be tender after all the time in the crock pot)

1 medium onion, sliced

1/4 cup of butter

1/4 cup flour

1 1/2 cups beef broth

3 or 4 carrots, peeled, and cut into 1/2 inch pieces

5 or 6 potatoes, cut in 1/2 inch pieces

salt & pepper

In a sauce pan, melt butter, stir flour into melted butter and cook for 1 minute, then add broth, stirring the whole time to keep it from becoming lumpy.  In the bottom of the crock pot, place some onion slices, put the roast in and top with the rest of the onions. Pour gravy over and set it on low for 8 hours.  Salt and pepper. After 4 hours, add potatoes and carrots the crock pot. Cook for additional 4 hours.  When it’s done cooking remove potatoes, carrots and beef from crock pot.  If the gravy is thinner than you would like, add it to a sauce pan, and mix together equal parts water and flour, bring the liquid to a boil and add the flour mixture slowly, stirring the whole time. bring it back to a boil and it should be thickened.

The onions will just flavor the roast, you don’t really eat them to much and adding the potatoes and carrots later on lets them retain some texture and they don’t get too done.