Makes:
Depends on roast size
Total Time:
8 hr 30 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Beef Entrees
what you need
- 4-5 Tbsp. olive oil
- Onion powder
- Garlic powder
- Meat tenderizer seasoned with spices
- Pepper
- 1 roast, depending on family size
- Flour
- 1 big can cream of chicken soup (may add another small can, again if roast is very large)
- 1 envelope onion soup mix (in blue box - may add another envelope of it if roast is rather large)
- 2-4 beef bouillon cubes (depending on size)
make it
Heat olive oil in large skillet on medium. Sprinkle onion powder, garlic powder, meat tenderizer seasoned with spices, and pepper onto roast, coat with flour. Brown (sear) on all sides in hot oil.
Meanwhile, in a large pot, over low/medium combine other ingredients until well mixed and bouillon cubes dissolve.
Place roast and "gravy" into a crock-pot. Finish filling with water to cover roast. Cook on low for approximately 8 hrs. depending on size of roast.
Notes
This is great with rice or mashed potatoes.
You generally do not need to add salt because of the spices and bouillon cubes.
This makes its own gravy and is deeelicious with brown n serve rolls.
You can also cut up potatoes and add to the pot the last 2 hours and poke them with a fork to make sure they are done.
