Sometimes simple is better. There are days when you just want to know for sure that dinner will be ready when you are ready for it, that it will be filling, wholesome and packed with flavor. This recipe is for those days.
Some may poke fun at me for this, especially after all the grief I’ve given Sandra Lee for her use of shortcuts in the past. If that’s the case, so be it, but this recipe predates Aunt Sandy and her wanton destruction of the culinary arts. My mother made something like this as did my wife’s mother and I’m sure just about every family cookbook has a similar recipe nestled in its well worn pages somewhere. This recipe is a combination of recipes from my wife’s family and mine. There may be seasoning packets involved, but I consider Lipton Onion Soup mix to be a seasoning like any other available at the market and several of you on twitter agreed, so let’s just say that this meal is well seasoned and move on.
The end result is a roast that’s fall-apart-on-the-fork tender with flavors of the broth and seasonings infusing meat and potatoes alike. It’s a deep, rich and hearty dish that smells of home in times gone by, when the scent of dinner could be found just after lunch and Donna Reed was still the role model for many housewives. It’s just soul satisfying in a way that’s difficult to describe but wonderful to experience, even if it does break four of my normal cardianl rules of cooking.
Give it a try the next time the weather turns chill or drizzly. You’ll be happy you did.
- 8 medium sized potatoes, cleaned and cut in 2-inch pieces
- 4 carrots, cut in bite-sized pieces
- 32 oz. beef broth
- 2 packets onion soup mix (whichever variety you prefer)
- 1 - 3.5 lb beef roast (whatever variety you happen to have lying about, I used a top round)
- 6 cloves garlic, minced
- 1 tbsp adobo seasoning
- 1 tbsp Worcestershire sauce
- 5 or 6 grinds black pepper
- Season beef well with salt and pepper. Brown all sides in a large skillet over medium heat. Set aside.
- Place all remaining ingredients in slow cooker. Top with beef and juices from skillet. Cook on low for 8 hours or on high for 4-5 hours.
- Taste for seasoning, serve and enjoy.
What I would have done Differently had I thought of it at the time:
Pretty much nothing. This is a dish that gets the “kitchen sink” treatment. Basically, anything you’ve got lying about that looks like it would be good in a stew is a candidate for recipes like this one. Just have fun with it!
Links to other recipes like this:
- Melt in Your Mouth Slow cooker Beef, from Zesty Cook
- Slow Cooked Beef and Green Chile Stew, from Perfect Pantry
- Slow Cooker Beef Brisket with Yams, from Rainy City Kitchen
What about your family? Do you have a recipe like this one? If so, let me know in the comments, I’d love to hear about them.