Tuesday, October 19, 2010

Aunt Kathy's Roast

Now that Emily made a reference to it, we HAVE to post Aunt Kathy's Roast on here. And I made it on Sunday and was reminded what an amazing yummy and easy recipe this is. Thank you Aunt Kathy for developing a recipe where you could throw something in the crock pot in the morning before church, come home, take a nap and dinner is ready around 5 without lifting a finger after 8 a.m. It's a beautiful thing.

Aunt Kathy's Roast (You don't have to make gravy)
1 3-5 lb. rump roast (this recipe is lenient...I have used a million different cuts it just needs to say "roast")
Brown thoroughly on all sides, really brown. In other words put your roast on your biggest frying pan and turn the heat to MH and flip until all sides are brown.

Mix the following ingredients and pour over roast (I usually make the gravy first in a sauce pan and then put everything in with the gravy so it's all mixed together):
1 T Worcestershire sauce
1 can cream of mushroom soup
1 pkg. dry onion soup mix
1 can beef gravy (I use 2 c. water, 1/2 c. flour and beef bullion instead)
1/4 c brown sugar
3 T vinegar
2T soy sauce

Cover and cook in crock pot on high for a minimum of six hours. YOU CANNOT cook this too long but you can cook this too short. Trust me. I usually put it in around 8 a.m. and then we eat at 5 p.m. I put diced potatoes and carrots in too, then its a whole meal and you can really nap. :) This makes a delicious gravy. I use a slotted spoon and separate the carrots and potatoes (like in the pic) and then put the gravy in a gravy boat. YUM!


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