Wednesday, February 18, 2009

Crock Pot recipe - Beefy Onion Rump Roast

***Please note:
1) My mind blipped on the cooking times I mentioned in the video! Sorry! Please go by this:
High - cook 5-6 hours or so
Low - cook 7-10 hours or so

Cooking time will ultimately depend on the size of your roast and your particular crock pot! Please monitor roast while cooking until it is tender and falls apart by a fork. The longer the cook time, the more tender the roast will be. Also, if you start to lose liquid, add additional water during cooking.

2) If you prefer your veggies to be more firm, add them in the last hour or so of cooking. Red potatoes may need more cooking time than carrots, so add accordingly.

Part One

Part Two

Crock Pot Beefy Onion Rump Roast
1.75 - 3 pound rump roast (have butcher cut off most of the fat, but leave just a little tiny bit for flavor)
1-2 packets Lipton's Recipe Secrets Beefy Onion Soup Mix (use as much or little as you want, to your taste, less for smaller roasts.. I typically cook a 1.75 lb. roast and use 1 1/2 packets of soup mix)
1-2 cups water (while cooking, this will create a nice clear broth with chunks of onion from the soup mix)
Salt/pepper to taste
(Optional--add a handful or two of baby carrots, 1-2 small red potatoes, your favorite veggies....may need to add a tiny bit more water possibly depending on how many extra veggies you put in. And, you may want to wait to add these until about an hour before meat is done...just so veggies don't get too tender and mushy! You be the judge!)

1) Put all ingredients into a crock pot and cover with lid.
I like to cook on High for 5-6 hours, until meat is tender. (You can also cook on Low for 7-10 hours. (I'm typically crunched on time so I will cook on High.)

2) Stir occasionally.

3) Serve meat and broth over your favorite whole grain (i.e. brown rice, quinoi, etc.) Serve also with some fresh sauteed spinach, a mixed greens salad, or your favorite veggie.

A 1.75lb roast makes about 4 servings. Meat and sauce can be saved in separate containers, stored in fridge, and re-heated the next day. (be sure to skim off and discard any excess fat off the top of the sauce before re-heating.)

This is so tasty in the winter-time!

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