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ROAST BEEF and MUSHROOM GRAVY

from Doug Stone
Roast Beef
Ingredients:
1 to  1 1/2 lb. chuck roast or rib roast
1 family size can of Cream of Mushroom Soup
1 can of water
salt and pepper to taste
olive oil
 
Directions:
Turn slow cooker or crock pot on low.

1.  Sear roast on all sides in a skillet in about 2 tablespoons olive oil. Salt and pepper to taste.

2.  Place meat in crock pot and pour soup on top. Add enough water to cover roast. No need to stir soup and water together.

3.  Cover crock pot and cook until tender. Doug lets his cook all night and the next day, then serves it up for supper with cornbread.  
Cornbread
Ingredients:
3 cups cornmeal
2 cups buttermilk
2 eggs
1/4 cup olive oil
Directions:
Preheat oven to 400 degrees. Begin heating a ten inch cast iron skillet on the stove.

1.  Place cornmeal in a medium bowl. Add eggs and mix until moist.

2.  Add buttermilk, mixing until smooth. Consistency should be runny, so add additional buttermilk if necessary.

3.  Place olive oil into hot skillet, rolling it around carefully to coat the bottom and sides of pan. When pan is thoroughly coated, pour the extra hot olive oil into the cornbread batter and mix.

4.  Pour batter into hot skillet and bake in oven for about 25 minutes, until golden brown.