We are starting to experience hints of Autumn down here in Texas. The cooler temperatures (I use the term cooler rather loosely:) and signs of pumpkins prompt me to pull out my Fall recipes many of which involve my crock pot. Although I do utilize my slow cooker in the summer, it gets used the most during the cooler and busier months of the year. I love returning from work or church to find that my dinner is prepped and my house smells divine.
This school year I am finding that it is more challenging to gather my whole family around the table for a weeknight supper, so we have made Sunday Dinners a priority. I cook a big meal and serve it midday on Sunday and then we enjoy leftovers in the evening. One of my favorite recipes for this is Easy Crock Pot Roast Beef. It is a family favorite, especially when I serve it with Pioneer Woman's creamy mashed potatoes, a favorite green vegetable, and buttermilk biscuits.
Easy Crock Pot Roast Beef Recipe with Gravy
adapted from The Fly Lady
3-4 pound chuck roast
1 packet Lipton Onion Soup Mix
1 can Coke (not diet, not Pepsi, just regular Coke) room temperature
- Spray interior of crock pot with PAM.
- Place chuck roast in crock pot.
- Sprinkle dry onion soup mix onto beef and gently rub to coat.
- Pour coke over meat.
- Place lid on crock pot and cook on low for 6-8 hours.
- Remove meat from crock pot.
- For Gravy: Strain liquid from crock pot into a small sauce pan. Shake 1/2 cup of flour with 2 cups cold water. Bring liquid to a boil and slowly whisk in water/flour mixture. Over medium high, whisk gravy until thick.
- Serve meat with gravy, mashed potatoes, your favorite green vegetable, and buttermilk biscuits.