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Roast Recipe

Roast Recipe

This is a simple Roast Recipe.  The good thing about this recipe is that if you make 2 roasts, you can freeze the leftovers.  These leftovers can be used in Beef Stew, Vegetable Beef Soup, or any Chinese recipe.

Roast

Chuck roast (now, I used 2 cause I have 5 billion children, but I will tell you what I will do with it at the end of this post!)

Seasoning mix

2 packets Lipton onion soup mix

Worcestershire Sauce

1 can cream of mushroom soup

Water

Directions

I use a HUGE pan, with a lid.  You could also put this in a crockpot.  I would not, however, use an Instant pot.  For some reason, when I do a roast in the Instant pot makes the roast tough.

Also, we buy our meat in bulk once a year.  So, all my meat is frozen and I do not thaw it beforehand. All that being said, put your roast in your roasting pan.  I think I added about 3 c. water.

On top of each roast, sprinkle seasoning mix and the Lipton onion soup mix.  Then, I take the can of cream of mushroom soup and I smear it all over both roasts.

Next, I douse the roasts with Worcestershire sauce.  Cover the roasts and slow cook at 250 all day long.

After a few hours, I did check it to make sure there was enough water.  I kicked the oven up to 350 for about 45 minutes and then turned it back down.

This meat was PERFECT.

Now What

Yes, I do have a lot of kids BUT they also eat a lot, that is one reason I make 2 roasts.  The other reason is, to refreeze.

I get 2 gallon size bags and put equal amounts in each baggie.  Squeeze out all the air and freeze.

I will use this for 2 dinners, next week (saving money).  One dinner will be beef and broccoli stir fry.  I can add some water chestnuts, soy sauce, cauliflower rice, and regular rice.  Mix it with steamed broccoli.

The next meal I will make is vegetable beef soup.  Add some tomato juice, marjoram, basil, oregano, seasoning, diced tomatoes, other vegetables, and potatoes.

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