I’m almost hesitant to even post this recipe. It’s a pretty basic one and I think most people know how to do roast beef in a crock pot. But, I will share with you my technique just in case it is different from what you do for your family.
I usually buy a 3-4 pound roast, so that I have leftovers which can be repurposed in a stew or soup at a later date. I’m all about cooking once and eating multiple times…
This is something I start in the morning and let cook all day – the house smells heavenly by mid-afternoon and by dinnertime, you can’t hardly stand not eating the roast.
I serve it normally with mashed potatoes, because that is what the girls like. My mom used to make this and serve it with rice, which I prefer because then I can add the rice to the stew or soup later on. I will be happy when my picky eaters decide rice (other than the rice from the local Asian restaurant) is good to eat.
Without further adieu, here’s my roast recipe:
Crock Pot Roast Beef
3-4 lb beef roast (pot roast or top round)
1 package Lipton Beefy Onion soup mix
1 beef bullion cube
Houston House seasoning
2 Tbsp minced onion
1/2 can cream of mushroom soup
1/2 cup milk
~1 cup water
Place roast in the crock pot. Sprinkle with House Seasoning.
In a large liquid measuring cup, mix water, soup mix, minced onion and bullion cube.
Pour into crock pot until liquid comes about 1/2 way up the meat.
Cover & cook for 6-8 hrs on low. (or 4-5 on high)
About 1/2 hour before serving, thin the soup with milk and pour into the crock pot. Turn crock pot to high for remainder of cooking time. (This last step is optional but gives you a nice gravy to work with)