Monday, June 11, 2012

Easy Roast Beef


We had a busy day on Saturday and were on the schedule as Host family at church on Sunday so I was looking for an easy meal that would kind of cook by itself. Ha, are we not all looking for something like that at times?! I didn't do a lot of meal prep Saturday because of other things we wanted to do, but I did take time to make the Pure and Simple Vanilla Bean Cheesecake with fresh fruit topping. It's a delicious way to have an elegant fuss free dessert that is always well received.

This Roast Beef is along the same lines as the other roasts I have posted but with a few different flavors. I also recently prepared it for just our family here and they all really enjoyed it so I thought I would share it with you here.

The Smoked Sea Salt adds a yummy flavor along with the Red Wine and Chicago Steak Seasoning. The gravy that develops as it cooks just begs to be paired with mashed potatoes. Delicious!

Smoked Sea Salt
Chicago Steak Seasoning

Sprinkle over a 3½- 4 lb. Chuck Roast.


Let sit at room temperature for a short time then sear on all sides in Olive Oil. Place in the crock pot.

Add another Tablespoon of Olive Oil to the saute' pan and add 1 large chopped Sweet Onion.



Saute' until tender. Add ¼ cup of Red Cooking Wine and scrape the bits off the bottom of the pan . Allow to cook for several minutes.  Add 1-1½ cups water and 1 Tablespoon Beef Base. Stir until beef base is dissolved then add 1 small can Campbell's Cream of Mushroom Soup. Stir to combine. Pour over Roast in crock pot. Cook on high heat for 2-3 hours then on low for an additional 5-6 hours for a tender, flavorfull, scrumptious roast.

We also served Mom's Fried Chicken, Mashed Potatoes, Broccoli, and Ceasar Salad for a yummy lunch. But the most important ingredient of the whole meal were the good friends, old and new, that sat around our table sharing stories and good laughs. ☺ What would life be like without good friends? 
 
Ingredient list:
Smoked Sea Salt
Chicago Steak Seasoning
3½-4 lb. Chuck Roast
Olive Oil
1 Lg. Sweet Onion, chopped
¼ cup Red Wine
Beef Base, dissolved in water
1 can Cambell's Mushroom Soup

~Be Blessed!~

2 comments:

  1. yum...that's the most wonderful thing about roast beef is that it cooks slow and always turns out great. I used to be intimidated by it when I was younger because I thought it would be hard to do! ha.

    I've never bought smoked sea salt! Now I'm curious!

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  2. This sounds like a fantasti crowd pleaser - couldn't ask for more than that!
    Mary x

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