Saturday, July 13, 2013

Super Easy Roast Beef

My girls are in town this weekend.  My middle sis, her husband, and their two girls.  The BIL is going camping with my hubby and the girls are staying here.  Even though it's summer, it's been raining here for almost two weeks straight and I thought that a roast would be perfect.  My Aunt showed me how to make this several years ago.  I don't remember exactly how she made it but, this is how I've made it ever since.

You'll need:

Boneless Chuck Roast (about 2 lbs. give or take)
1 can golden mushroom soup
1 can beef consomme
1 can beef stock/broth
1 packet of french onion soup (the dry mix)
about 4 medium potatoes
about 1/2 lb of baby carrots

You can add some different types of veggies like bell peppers or fresh onions.  You go with your bad self! 

Preheat your oven to 325 degrees.  Slow and steady cooking is key for this recipe.  Chop your potatoes into about 1 inch cubes.

 Place your chuck roast in a 9x13 cooking pan.  I use a glass Pyrex pan. 

Empty the dry onion mix on top and around the roast.  

Place your potatoes and carrots around the meat in the pan.  Pour the golden mushroom over the top.  You may need to use a spatula to spread it around.  Add the beef consomme and the beef stock.  I promise you won't need any salt in this dish.

This is what is looks like before you put it in the oven.

 If you're like me, you may like to have some extra roasted veggies.  I add some extras to a small square pan along with my big pan and just divide the juices up.

Cover both dishes with aluminum foil and place them on the center rack in the oven.  Cook for about 3 hours.  The smell will waft all throughout your house.  It is wonderful!!!

Be careful when you take it out of the oven.  Some of the fat cooks out of the meat and will make more juice/gravy in the pan and may slosh over the sides.  It will be very hot.  You will want to let the pan sit for about 10 minutes.  It will still be hot even after 10 minutes.  The meat will come apart just using a fork.

This is not the best picture but it was still delicious

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