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Susie's Roast Recipes












Susie's Roast Recipes

Nancy and all surprise I am on the computer today and will be each day. I have seen some wonderful recipes and will be making some.

Tonight, Monday, we are having an old recipe that years ago I made in the oven but a couple of years ago I stated to make it in the crock pot. It is easy to make either way.

Rump Roast and Green Beans

3 or 4 lb. beef roast
1 pkg. dry onion soup, Lipton
1, 10 oz., can cream mushroom soup
1, 10 oz., can Del Monte Blue Lake Green Beans or the green bean you like

Get a large piece of double duty foil putting the foil in the middle of a cookie sheet or a 9"x13" pan. Put roast in the center of the foil, drain green beans leaving a little liquid adding them around the roast, sprinkle the dry onion soup over all and spoon the mushroom soup over the roast and green beans. Put in the oven at 350 for 15 minutes per pound. During this in the crock pot still drain green beans but leave a little liquid put in the bottom of the slower cooker, then sprinkle half of the package of dry onion soup and then about of the mushroom soup. I normally don't salt the roast because of the salt in dry soup and mushroom. But if you wish you can pepper the roast then put the roast on top of green beans then add dry onion soup and then add mushroom soup. Cook on low for the amount of time that your slow cooker take for the done of the meat that you want.

Addition to the recipe
Nancy in the Beef Roast and Green Bean recipe, sent on 1/21, should read put the roast in the center of a large piece of foil. Drain most of the liquid from the green beans. Put the green beans around the roast. Sprinkle the dry onion soup from Lipton on green beans and roast. Then put the mushroom soup on green beans and roast. Carefully bring up the long ends to meet in the center and down a couple of time. Then fold one side over a couple of time then do the same to the other side.. Make sure that you have left some room from items inside foil pack. The instruction for the slow cooker are correct. You have your meat, vegetable and gravy. This recipe makes the house smell so good. I always make sure that we have enough leftover for beef sandwiches another night on bread, mash potatoes, the gravy and the green beans.

Another meal that I would always make at least every 2 weeks many years ago and I am sorry I don't remember the name of the recipe but it is so good.

Chuck Roast

1 3 lb chuck roast
3 to 4 potatoes, quartered
1, 10 oz., can mushroom soup
1 to 2 cups shredded cheese, any kind

In a 425º preheated oven and oven safe pan put the chuck roast and you want to brown all sides or you can do this on top of the stove. Take the brown bites and grease from the pan putting in the roast pan. Then you will want a 350º oven using a roast pan putting the chuck roast in the roaster pan adding the quartered potatoes putting the pan in the oven cooking for about 15 minutes per pound. About 10 minutes before the roast is done bring out the pan and sprinkle the cheese on top of all. When done cooking remove from the oven and let rest about 10 minutes. Then slice the chuck roast and don't forget the potatoes.

Everyone have a great day. Nancy and 4 legged associates take care, stay safe and warm.
Susie Indy

http://www.nancyskitchen.com 


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