Sunday, April 21, 2013
Easy Sunday Dinner: Crockpot Beef Roast with Brown Mushroom Gravy
Today we had a great family day! We slept in and had a nice breakfast to start the day. In the afternoon, we took our golden doodle to a romp with about 25 other doodles including one of his litter mates. Then because we had a house showing, we had a decidedly unhealthy lunch of sundaes from the local custard shop! Sometimes, you just have to be a kid and eat dessert!
For dinner, I wanted to do something simple so I made a roast with brown mushroom gravy. I also made mashed potatoes. The prep this morning was about 15 minutes with most of that involved in peeling the spuds. Tonight, the total kitchen time was 30 minutes! This is a great weeknight or any busy day meal!
Crockpot Beef Roast:
3 lb Beef Round Roast
1 pkt Lipton Onion and Mushroom Soup Mix
1 pkt Ranch Dressing
1/2 cup heavy cream
1 cup beef broth
Place the roast fat side down in the crockpot. Mix the 2 packets and cream in a bowl and pour over the roast. Add the beef broth to the crockpot. Cook on low for 9-10 hours. Remove meat and let rest for 15 minutes before slicing. Reserve sauce for the gravy recipe.
Brown Mushroom Gravy:
2 cups reserved sauce
2 tbsp corn starch
1/4 cup cold water
Salt and pepper
Mix the water and corn starch. Heat 1/2 cup of the reserved sauce in a skillet over medium heat. Add the water and corn starch mixture when you see the sauce start to boil. Slowly add the remaining reserved sauce while stirring constantly. Salt and pepper to taste.