Tuesday, January 7, 2014

Melt in Your Mouth Crock Pot Roast Beef

This melt in your mouth, slow cooked roast beef is sure to warm you up this winter.

 Crock Pot Roast Beef

Holy snow Batman! We've been getting a good dumping since Saturday night and we've got a ton. The weather people are even calling this an old fashion winter. I remember getting insane amounts of snow when I was little and how much fun I had in it. Now that I'm older though, I could do without, LOL. But the kiddos want to play outside and the driveway needs to be cleared, so I can't hibernate like I would dream of doing. When I've been outside playing, or working, I love to sit down to a hot plate of comfort food. Winter to me is all about roasts, mashed potatoes, soups and stews. I got a great deal on a beef roast last week and I decided to throw it into the crock pot.

I like cooking roasts in the crock pot. I can throw them in, in the morning and by dinner time they are fall apart tender. My only problem is, I've yet to find a really great crock pot roast recipe, which also makes a great gravy. I remembered seeing a roast recipe using onion soup mix and brown gravy mix, so I thought I'd give it a try. Well don't you know that every recipe I looked at, also wanted a can of cream of mushroom soup. I didn't have any on hand, since it's not something I use often, so I just improvised. The trick to an awesome crock pot roast is searing the meat, before placing it in the crock pot. It seales the juices in the meat and in turn helps it to not dry out. The drippings were simmered down to a luxurious sauce with we served with the beef. Hubby and I enjoyed the leftover beef and gravy in hot beef sandwiches the next day. This melt in your mouth goodness is a great way to feed your tummy and your soul, this cold winter season.

Crock Pot Roast Beef

Melt in Your Mouth Crock Pot Roast Beef

1- 2 lb top sirloin beef roast (or cut of choice)
1 pkg low sodium onion soup mix
1 pkg low sodium brown gravy mix
fresh ground pepper
1 C water
2 Tbs olive oil

Preheat a large stainless steal skillet, over medium heat; and add in oil. Season beef roast with fresh ground pepper. Once the oil ripples, place the roast into the skillet. Cook for 2-3 minutes on all sides; until a nice brown crust forms all over the meat. 

Place meat into a 6 qt crock pot. In a bowl, whisk together the water, onion soup mix and gravy mix. Poor over roast, cover and cook on LOW for 6-8 hrs. 

Remove roast from crock pot, to a plate and cover with foil, to rest. Pour cooking liquid into a sauce pan and simmer until reduced by half. Slice roast beef and serve with gravy.

This post linked to

See Ya in the Gumbo
In & Out of the Kitchen
Totally Tasty Tuesday
Time to Sparkle
Create LINK Inspire
You're Gonna Love It Tuesday
Tasty Tuesday
Talking Tuesday Over the Fence
Hit Me With Your Best Shot


Becki's Whole Life said...

I made the pot roast with the mushroom gravy last night. Your twist sounds yummy, too. A good gravy is key to a roast. Funny, I was lazy and didn't sear it last night thought the meat wasn't as good as usual. Lesson learned!

Karen @ Baking In A Tornado said...

I love finding new crock pot recipes for the winter. Can't wait to try this one.

Cynthia Landrie said...

This is the perfect comfort food meal for the extra cold we've been getting! Looks delicious. Thanks for linking to the In and Out of the Kitchen Link Party. Hope to see you next week.

Michelle said...

My favorite part is the leftovers made into sandwiches. Love to soak up all that delicious gravy with bread. Looks awesome, Cindy...and super easy too. Thank you for sharing!

Abby at Just a Girl and Her Blog said...

Mmmmm! This looks so tasty! My carnivore hubby would love it! :-D Thank you so much for sharing at Hit Me with Your Best Shot! Hope to see you again tonight at 7 EST! Have a wonderful week!

~Abby =)

xoxohunnie said...

I tried this recipe a few months ago and it was amazing! It really is hard to find a delicious roast recipe that's so easy and no mushrooms. So tomorrow i'm going to make it again =) Thank you!

Cindy @ Hun What's Dinner? said...

I'm so glad you enjoyed it. I need to add it to our meal plan again soon.

Sue said...

I am doing this tonight and I was wondering about the time frame for cooking. 6-8 hours...that's a 2 hour difference, Im wondering how done the meat is at 6 hours compared to 8. I dont like pink in the middle roast, but I don't like well done either. If I take it out before 8 hours will it be really pink in the middle?

Cindy @ Hun What's Dinner? said...

Sorry I'm just seeing this now. The roast will be about a med well, rather than well well, after 6 he's and depending on the roast may not be as tender.