- 3 or 4 pound cheap beef roast
(shoulder, chuck, arm or brisket)
- 1 onion, sliced or 1 envelope dry
onion soup mix
This dish is so easy, and so good. My
favorite way to cook it is in the oven. To
do this you need a roasting pan or a deep
casserole dish to put the roast in. If it
has a lid, so much the better, otherwise you
will need a little tap water and some
aluminum foil for a lid (more about this
further down the recipe).
Put the meat into the pan or casserole.
Place the onion or dry soup mix on top of
the meat. Add a 1/2-cup water if you are
covering the top with tin foil instead of a
lid. Otherwise you won't need water; the
meat has water in it already that cooks out
of it while it bakes. Put the lid on the
dish, or cover it tightly with tin foil.
Place the dish in the oven and cook it at
325° for 3 hours. Check it every now and
then. If it seems dry add more water. It
probably won't need it. There, now it is
done. The juice in the bottom of the pan can
be thickened or not, and served as gravy. I
don't bother thickening it, but you could if
you liked. This is good with baked potatoes,
candied carrots and steamed green beans. Add
some nice biscuits too for a meal that the
fanciest company will be impressed by.
To cook your roast in a crock pot put it all
in the pot and cook it on high for 4 or 5
hours or low for 8 to 10 hours. You can add
vegetables to cook with the meat if you
like. I don't usually because I prefer baked
potatoes with this dish. If you do add
vegetables choose from carrots, turnips,
onions and potatoes, or add a little of
each. Peel them and cut them into chunks.
Add along with the beef when you start the
crock pot in the morning. Nothing could be
easier, or taste better.
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