Saturday, November 22, 2014

River Ranch Roast

This has been one of those weeks. Well, no, let me clear something up. This has been one of those weeks that I have not experienced before. Do you know why? Well .... I just blogged it all here so you can read the details if you are interested at all. I understand not everyone really wants to read what is going on in my personal life, especially when it is about my faith. In fact, many of you are here for recipes and that is great ... I love cooking and sharing the yummyness that comes out of our kitchen and onto the dinner (breakfast, appetizer & snack, as well as dessert) table. For you.. I have an amazing recipe that you will enjoy if you give it a try. You might think it sounds too easy to be too good... but really it is amazing!


Ingredients
1 2 1/2 or 3 pound beef roast
2 cans of Cream of mushroom soup
2 envelopes of Lipton's onion soup mix
Garlic Salt (to taste)
Black Pepper (to taste)
2 TBS Worcestershire sauce
2 TBS Soy Sauce
Carrots, Onions, and Celery chopped (amount as desired)

Directions
1. Chop carrots, onions, and celery and place in the bottom of the slow cooker.
2. Top veggies with roast.
3. Sprinkle on onion soup mix, garlic salt, black pepper, Worcestershire sauce, and soy sauce.
4. Top with Cream of Mushroom soup.
5. Cook on low ALL day!

This makes the BEST gravy and roast. In fact I shredded the meat, and it was the most tastiest "beef tips". Serve over rice, noodles, or mashed potatoes, with veggies on the side and you have an amazing meal.

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