|
|
|
Nancy's Kitchen - Tried and Tested Recipes
Susie's Roast Recipes
Susie's Roast Recipes
Nancy and all surprise I am on the computer today and will
be each day. I have seen some wonderful recipes and will be
making some.
Tonight, Monday, we are having an old
recipe that years ago I made in the oven but a couple of
years ago I stated to make it in the crock pot. It is easy
to make either way.
Rump Roast and Green Beans
3 or 4 lb. beef roast
1 pkg. dry onion soup, Lipton
1, 10 oz., can cream mushroom soup
1, 10 oz., can Del
Monte Blue Lake Green Beans or the green bean you like
Get a large piece of double duty foil putting the foil
in the middle of a cookie sheet or a 9"x13" pan. Put roast
in the center of the foil, drain green beans leaving a
little liquid adding them around the roast, sprinkle the dry
onion soup over all and spoon the mushroom soup over the
roast and green beans. Put in the oven at 350 for 15 minutes
per pound. During this in the crock pot still drain green
beans but leave a little liquid put in the bottom of the
slower cooker, then sprinkle half of the package of dry
onion soup and then about of the mushroom soup. I normally
don't salt the roast because of the salt in dry soup and
mushroom. But if you wish you can pepper the roast then put
the roast on top of green beans then add dry onion soup and
then add mushroom soup. Cook on low for the amount of time
that your slow cooker take for the done of the meat that you
want.
Addition to the recipe
Nancy in the Beef
Roast and Green Bean recipe, sent on 1/21, should read put
the roast in the center of a large piece of foil. Drain most
of the liquid from the green beans. Put the green beans
around the roast. Sprinkle the dry onion soup from Lipton on
green beans and roast. Then put the mushroom soup on green
beans and roast. Carefully bring up the long ends to meet in
the center and down a couple of time. Then fold one side
over a couple of time then do the same to the other side..
Make sure that you have left some room from items inside
foil pack. The instruction for the slow cooker are correct.
You have your meat, vegetable and gravy. This recipe makes
the house smell so good. I always make sure that we have
enough leftover for beef sandwiches another night on bread,
mash potatoes, the gravy and the green beans.
Another
meal that I would always make at least every 2 weeks many
years ago and I am sorry I don't remember the name of the
recipe but it is so good.
Chuck Roast
1 3 lb
chuck roast
3 to 4 potatoes, quartered
1, 10 oz., can
mushroom soup
1 to 2 cups shredded cheese, any kind
In a 425º preheated oven and oven safe pan put the chuck
roast and you want to brown all sides or you can do this on
top of the stove. Take the brown bites and grease from the
pan putting in the roast pan. Then you will want a 350º oven
using a roast pan putting the chuck roast in the roaster pan
adding the quartered potatoes putting the pan in the oven
cooking for about 15 minutes per pound. About 10 minutes
before the roast is done bring out the pan and sprinkle the
cheese on top of all. When done cooking remove from the oven
and let rest about 10 minutes. Then slice the chuck roast
and don't forget the potatoes.
Everyone have a great
day. Nancy and 4 legged associates take care, stay safe and
warm.
Susie Indy
http://www.nancyskitchen.com
|
|
| |
