I Stole Karens Toss It In The Crock Pot And Go Roast In Memory Recipes

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TOSS IT IN THE CROCK POT AND GO ROAST



Toss It in the Crock Pot and Go Roast image

I threw this in the crock pot one morning 20 minutes before I had to go to work. My husband asked what I was making and I said that I didn't know, I was just tossing stuff in! (I was looking for a way to use up some London Broils that were in the freezer.) My family loved it so much, that it is now a cold weather standard. (In the warmer weather, I use the London Broils to marinate and grill.)

Provided by Karen..

Categories     Stew

Time 6h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 1/2 lbs top round london broil beef
1 (10 1/2 ounce) can cream of chicken soup, undiluted (or any cream soup)
1 teaspoon beef base (I use a paste, but I am sure bouillon would work)
1 (1 1/4 ounce) envelope onion soup mix
1/2-1 lb baby carrots
6 medium potatoes, unpeeled and quartered
1 onion, peeled and quartered

Steps:

  • Toss onions, potatoes and then carrots into crock pot.
  • Lay meat on top of that (may have to smoosh it in a little).
  • Pour on the soup, soup mix and dab the base on top.
  • Turn the meat over and then over again, so that some of the soup goes underneath the meat, but some is still coating it.
  • Sprinkle with black pepper.
  • Cook on low for about 6 hours or so.
  • I have made this a few times and have never had to add water-- the soups and meat juices make a lovely thick gravy.
  • I make this in a 6 1/2 quart Rival Slow Cooker-- I know it cooks faster than smaller pots.

Nutrition Facts : Calories 809.4, Fat 25, SaturatedFat 9.8, Cholesterol 190.2, Sodium 1460, Carbohydrate 74.2, Fiber 9.7, Sugar 7.2, Protein 69.7

I STOLE KAREN'S TOSS IT IN THE CROCK POT AND GO ROAST (IN MEMORY



I Stole Karen's Toss It in the Crock Pot and Go Roast (In Memory image

I started with Karen's "Toss it in the crock pot and go roast." It looked a little bland (sorry Karen) so I tried to jazz it up a little. I know it isn't going to be everyone's cup of tea, and her's was great because it was so simple. Anyway, try mine too.

Provided by auilachs

Categories     One Dish Meal

Time 6h17m

Yield 6 chunks of meat, 5-6 serving(s)

Number Of Ingredients 14

2 1/2 lbs top round london broil beef (ours was a Montana steer named Clyde)
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can water (Karen omits this for thicker gravy)
3 teaspoons beef base (Karen only used one, but also had onion soup mix, which I ommitted. Maybe I over did it here.)
4 peeled and chopped medium carrots
1 large onion, peeled and chopped into large chunks
1 teaspoon onion powder
4 ounces fresh mushrooms (that is going to seem like a lot. You might want to tone it down if you have little ones.)
2 apples, large chunks
1 tablespoon lime juice
1 teaspoon black pepper
1 teaspoon table salt
1 teaspoon dried ground sage
4 finely diced garlic cloves, sections

Steps:

  • You might want to look at Karen's directions also. Basically, I put everything (ex-meat and chicken soup) together in a bowl, and soaked it for about 10 minutes in hopes of infusing the spices into the fruit and vegies.
  • Clyde and the soup went into the crockpot, followed by the big bowl of stuff.
  • I like to flip it every hour or so and check for dryness. (Sorry, I know that defeats the purpose of a crockpot. Just do what ya gotta do.).
  • Cook on low for about 6 hours - but this is going to vary a lot by your cooker.
  • Thanks Karen, and thanks Clyde. I hope neither of you are angry about how this all turned out. Let's just say that mistakes were made, and I am sorry.

Nutrition Facts : Calories 488.2, Fat 20.1, SaturatedFat 7.8, Cholesterol 152.2, Sodium 1065.3, Carbohydrate 24.4, Fiber 4.2, Sugar 12.1, Protein 51.6

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