A couple of recipes ago, I wrote about Mom’s roast beef. But that was Mom’s. And my Mom’s (and your Moms’, I’m sure) recipes have that god-like status that they’re incomparable.
What about us poor mortals who only inherit these recipes and can’t seem to get them right at times? We have to improvise! We have to tweak the recipe based on our strengths us kitchen divas, or we find help from someone who doesn’t have that god-like status, but is still good.
My help comes in the form of a friend who used to live in the countryside; in a town that’s a few hours from the city where she now lives. These places usually have the best country dishes and sometimes the easiest methods in making these classic dishes.
She invited me for dinner once, and I had a taste of her cooking. Her roast beef was so succulent and juicy; so perfectly cooked. The mashed potatoes and gravy that went with it were perfect on their own too.
I felt a bit shy because of the effort she exerted just to prepare an excellent meal for me. But then she told me I didn’t have to feel sorry or feel bad because she’s been making it all her life and it’s as easy as breathing. I had quite the cooking lesson that night.
Photo courtesy of Pinterest. Recipe courtesy of Taste of Home.
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Quick Tip: Serve with your favorite wine or beer.
Way too much sodium for me.
Use low sodium soup and low sodium broth.
Lots of ways to cut the sodium, make the canned soup yourself and reduce the salt, make the onion soup mix yourself and reduce the salt, and then use either a low sodium beef broth or make that yourself 🙂
I make this all the time except I use a can of clear soft drink (7-up, sprite, ginger ale, etc.) in place of the beef broth…cook the same as your recipe….yummy!
Sheryl,
Do you have to thicken the gravy ???
I would think somewhat , because after the roast cooks it will release juices watering down that canned soup.. also canned soup breaks down the longer that it is in the slow cooker , but that would depend on how you feel about the thickness of the sauce…
My mom had the same type of roast which I have passed down to others. BUT, instead of Cream of Mushroom use GOLDEN Mushroom. The taste is to die for. Everyone loves this recipe.
SANDY, is there something else to use in place of sherry. I hate to get a large container of beef broth for only a 1/3 cup….and i never have sherry in the house.
She just used the soup and about half a can of water.
Try Better Than Bouillon which is a paste. Available in lower sodium also.
Can another soup be used? Allergic to mushrooms!!!!!
Cream of celery
Looks good
When I do this recipe I bump that wine thingy up to a full cup. Then I add a packet of dry Ranch Dressing usually Buttermilk flavored. Also about a quarter cup of Worcester sauce. Combine the liquids and the dry seasoning in a bowl and whisk it all together. After placing meat in slow cooker with a few tablespoons of the mixture in bottom. Then pour balance on top and as Ron Popeil used to say “set it n forget it” for 6 to 7 hours on low. Don’t have to worry bout leftovers that is not a problem at our home! Some tasty stuff.
In other words, you don’t use this recipe! I would be insulted if someone commented on a recipe I shared with their tweaks to make it better. No comment at all would be preferable. Just my opinion…
I totally agree! If you want to share a recipe do it on your own site! Thanks, Deb
I completely agree! You are using a completely different recipe, so use your own page to post it.
I agree. I those who do that just want to show off.
I don’t care for cream of mushroom. Can I use a cream of chicken or celery?
I have made this for years. This is the 1st I’ve seen with sherry in it. It doesn’t need it.
What would u use I. Places of mushroom
Why cut the 3 pound roast in half if putting all 3 pounds in the crockpot?
I love reading recepies and trying them out to see if my family likes them. Everyone just keep on posting.