Pot Roast

Pot Roast (adapted from a recipe from a friend of mine named Karen)


1, 2.5-3 lb beef roast (chuck)
1 envelope Lipton Onion dry soup mix
1 can condensed mushroom soup (I prefer gluten-free)


Place meat in crock pot. Set to high for 2.5-3 hours (about 135 degrees internal temperature for medium doneness). Pepper both sides of roast, leaving fattest side facing up. Spread soup over top of meat. Fill crock pot to 2/3-3/4 up the side of meat with water. Sprinkle the onion soup mix over top. Check every hour, after two hours, for dryness. Add more water if needed.

Remove the meat to a serving plate, tent with foil, and let rest for 10 minutes. Slice and serve.

For gravy, melt 2 tbsp. of butter in a sauce pan. Whisk in 2 tbsp. of AP flour. When mixed, add 1/4 cup of the crock pot gravy at a time and whisk well until combined. Add more gravy until desired thickness.

I’m sure you can do the pot roast low and slow too.

Beef Stroganoff (adapted from Paula Deen)

1 1/2 pounds cubed round steak, cut into thin strips (or leftovers from the Pot Roast)
House Seasoning, recipe follows
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth and 1 (10 3/4-ounce) can cream of mushroom soup OR leftover liquid from Pot Roast
Salt and black pepper
1 cup sour cream
Cooked whole wheat egg noodles

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Sprinkle the steak strips with House Seasoning to light cover them, and then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan.

Add the onion slices and mushrooms to the pan drippings (or leftover liquid from Pot Roast). Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

House Seasoning:
Mix the ingredients together and store in an airtight container for up to 6 months.