Lassarina (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
lassarina) wrote in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
boilingwater2010-09-26 06:47 pm
lassarina) wrote in boilingwater2010-09-26 06:47 pm
Beef with Mushroom Gravy
This beef roast serves a lot, freezes very well, and requires a whopping three ingredients. It does take a while to cook, but it's 99% passive cooking. And it's really hard to mess up.
Specialized Equipment: You'll need a roasting rack. If you haven't got one, you can improvise (as I did today when I realized mine had gone astray a couple of apartments ago) with forks--they must be 100% metal, and you put them upside-down (so the curving tines hold the meat up) next to each other--four will do for a roast this size.
Ingredients:
4-6 lb. beef rump roast
1 envelope instant onion soup mix
2-4 10.75 oz. cans cream of mushroom soup*
*In the US, Campbell's sells a 26-oz. "Family Size" can of mushroom soup that will suit most roasts.
Okay. If you're doing this in the oven, preheat it to 325F. You'll need a 9x13 pan, with your rack in it. (Not your bosom, if you're a lady! I mean the roasting rack. The other would be uncomfortable, and possibly detrimental to your attire.) Stoneware and glass pans don't need anything special; if you're using a metal pan, line it with aluminum foil first to make cleanup easier.
If you're using a crock pot, just put the roasting rack in the bottom.
Take any strings, nets, etc. off your roast and plonk it down on the rack. Pour the envelope of onion soup mix over top. Pour the cream of mushroom soup over that.
If you're doing this in the oven, cover the whole thing with foil. Pop the pan in and leave it for 2 3/4-3 1/2 hours, depending on the size of your roast.
For crock pot: Turn it on high, leave it for the same amount of time.
When the time's up, pull the pan out/turn off the crock pot. Slice the roast (or you might just be able to pull it apart with forks; it gets super tender.) Stir the gloppy mess in the bottom of the pan and you will have a delicious gravy!
I recommend serving with peas, mashed potatoes, and fresh bread.
As far as serving size: I made this tonight with a 3.5 pound roast, and I'd guess we're going to get at least six servings out of it. Yay for not having to make dinner for the next two days!
Specialized Equipment: You'll need a roasting rack. If you haven't got one, you can improvise (as I did today when I realized mine had gone astray a couple of apartments ago) with forks--they must be 100% metal, and you put them upside-down (so the curving tines hold the meat up) next to each other--four will do for a roast this size.
Ingredients:
4-6 lb. beef rump roast
1 envelope instant onion soup mix
2-4 10.75 oz. cans cream of mushroom soup*
*In the US, Campbell's sells a 26-oz. "Family Size" can of mushroom soup that will suit most roasts.
Okay. If you're doing this in the oven, preheat it to 325F. You'll need a 9x13 pan, with your rack in it. (Not your bosom, if you're a lady! I mean the roasting rack. The other would be uncomfortable, and possibly detrimental to your attire.) Stoneware and glass pans don't need anything special; if you're using a metal pan, line it with aluminum foil first to make cleanup easier.
If you're using a crock pot, just put the roasting rack in the bottom.
Take any strings, nets, etc. off your roast and plonk it down on the rack. Pour the envelope of onion soup mix over top. Pour the cream of mushroom soup over that.
If you're doing this in the oven, cover the whole thing with foil. Pop the pan in and leave it for 2 3/4-3 1/2 hours, depending on the size of your roast.
For crock pot: Turn it on high, leave it for the same amount of time.
When the time's up, pull the pan out/turn off the crock pot. Slice the roast (or you might just be able to pull it apart with forks; it gets super tender.) Stir the gloppy mess in the bottom of the pan and you will have a delicious gravy!
I recommend serving with peas, mashed potatoes, and fresh bread.
As far as serving size: I made this tonight with a 3.5 pound roast, and I'd guess we're going to get at least six servings out of it. Yay for not having to make dinner for the next two days!
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On TV I've seen whole carrots and/or parsnips used, just peeled and lined up in the bottom of the roasting pan and seasoned before adding the meat on top. I've never tried that exact method. In the crock-pot I used baby carrots and equivalent length chunks of celery and an onion cut into eighths, and tucked thick slices of potato around the side of the roast. It turned out really well, which made me very happy since I'm a total newbie with the whole crock-pot thing!
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