Saturday, December 31, 2011

Roast Beef with Mushroom Gravy - Oven or Crockpot

I decided it's New Year's Eve, it's festive, time for some food that sticks to your ribs. And what could be more hearty than beef? The gravy is wonderful served over potatoes, pasta or rice. Serves 6.

2-3 pound chuck roast (or any cut beef roast you prefer)
1 can cream of mushroom soup
1/4 cup white wine
2 cans mushrooms
1 envelope onion soup mix
1/2 onion, chopped
1 tbsp minced garlic
1/4 tsp red pepper flakes
1/2 tbsp paprika
1 tbsp liquid smoke

Mix the soup, wine, mushrooms, onion soup mix, onion, garlic and red pepper flakes in the crockpot, taking care that everything is incorporated.

Rub the beef with the liquid smoke and paprika, making sure it is well covered. Spray a pan with nonstick spray and put on high heat. When hot, place the beef in the pan and brown all of the sides, holding it up with a pair of tongs to make sure everything is evenly browned.

Place roast in the crockpot.

Spoon some of the mushroom mixture over the top of the roast.

Cook on high about 6 hours or on low about 10 hours. Take Roast out. Dilute 3 tbsps of flour into 1/2 cup water, stirring well to get rid of lumps. Pour into the crockpot, stir well and replace lid. Cover for about 5-10 minutes to thicken. Spoon over roast.

If you prefer to use your oven, bake the roast uncovered at 400F for about 1 hour till browned. Pour the mushroom mixture into the baking dish and spoon over the top of the roast. Cover with aluminum foil and reduce heat to about 325F. Bake for an extra 1.5-2 hours.

About 8 points a serving. The wine lends a subtle sophisticated taste. Sure to Wow your guests!

We had it with Hoppin' John and Collard Greens. We like it this way.

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