I’m so excited about this recipe. I may try to do a roast in the CrockPot every Sunday, since we are so involved in our church (Chris is the associate pastor and I am on the worship/oversee part of the Media&Production team) we can come home to a ready-made meal! I also found this recipe via Pinterest, on Thirteen Acres.
CrockPot Roast Beef
3-4 lbs London Broil (the original recipe called for chuck roast, but I wanted a leaner cut of meat), cubed
2 cans French Onion soup
2 can cream of mushroom
Enough potatoes to feed at least 4, peeled and quartered
1 large onion, sliced
1 bag of baby carrots
– Layer the pieces of meat on the bottom of your CrockPot. Add the potatoes, onion and carrots. Add the soup and cream of mushroom. Cook on high for 8 hours or on low for 10 hours. I’ve been putting it on low to cook on Saturday night at around 11pm, and then switching it to warm before we go to church on Sunday morning. By lunchtime, the flavors are beautifully developed, the veggies are cooked perfectly and the meat is tender.