If you are in the market for housing, a car, or gasoline, you may have noticed that the prices have gone up. Way up.
Here’s a recipe for no-waste Roast Beef and Potatoes that will allow you to use a cheaper cut (I used a Sirloin Tip Roast purchased for $2.99 a pound) that I guarantee will come out tender and flavorful!
With this recipe, you might have enough money left in your budget to buy a 2X4.
Beef Roast and Potatoes
Tools You’ll Need:
- Crock-Pot
- Pan to sear roast
- Knife to cut onion
- Bowl and spoon or fork to mix soup mixture
Ingredients:
- 4-5# beef roast
- 1 onion, chopped
- 2-3# potatoes, cut up
- 1 can cream of mushroom soup
- 1/3 C. red wine
- ¾ C. water
Directions:
Salt, pepper & sear roast. Brown the onion in meat juices. Mix onion, soup, wine and water. Layer in order: potatoes, roast, and soup mix. Cook on low 8 hours. Shred meat and serve with potatoes.
Roast Beef and Potatoes Cooking Notes:
It’s important to sear the meat. This not only speeds up cooking time, but also makes the meat look less “crock pot grey”. You don’t have to use a 4-5# roast. For the pictured recipe I used a 2.8# roast.
You can use wine vinegar in place of wine. This will actually break down the meat and make it tender. You won’t taste any vinegar.
Layer the potatoes on the bottom of the crock pot. Lay the meat on top and then pour the “sauce” on top of that. Set the temperature on low for 8 hours. Don’t open the lid.
When done, shred the meat and put a bit of the “sauce” on top to keep it “juicy”. Serve the potatoes on the side or smash the potatoes and put the meat on top.
Be Blessed!
