Crock Pot Mania: Roast a la Marta

This recipe was adapted from a recipe on the back of a Lipton Recipes Secrets box.  The flavors sounded fantastic to me, but I didn’t really feel like stroganoff, so this one was Marta-fied.  Here is what you need to make this irresistible crock pot roast.

Irresistible Crock Pot Roast

1  3-5 lb Beef Rump Roast

1  packet of Lipton Recipe Secrets Beefy Onion Soup Mix

1  4oz can of Mushrooms drained

1  can of Rotel Tomatoes & Chilies or Diced Tomatoes

1  can of Beef Broth

¼  Cup of All Purpose Flour

Drizzle of Olive Oil

Start by preheating a pan on medium high until it begins to smoke slightly. Drizzle with olive oil and place the roast in the hot pan largest surface down.  Let brown for 3-5 minutes then turn repeating this process for all sides.  Tongs are a great utensil for browning, you will need to hold the roast steady to brown on all sides.

Once the roast is browned on all sides place it in the crock pot.  Use some of the beef broth to deglaze the bottom of the pan, and whisk the flour into the hot broth enough to distribute evenly then pour this in the crock pot. 

 

Add the remaining ingredients and give it a quick stir.  Place the lid on top and let it cook for 8-9 hours on low or 4-6 hours on high.  If I am home I take the time to spoon some of the cooking liquids over the top of the meat occasionally.  This keeps the meat moist and gives it a beautiful color on top. 

I prefer my roast falling apart at the sight of a utensil, but some people like to a little more intact.  This is a personal preference and the roast will be cooked through, the extra hour is what will give it time to go to pieces.  You’ll notice it says Rotel or diced tomatoes; I use the Rotel if its adults only and diced tomatoes if this is for children and I am concerned about spiciness.  

 

I would have loved to show a beautiful picture of the roast presented on a serving platter with all the trimmings, but my meal plans were upended by all the wonderful food I enjoyed while watching the LSU Tigers beat Florida at my sister’s house.  I let my roast cool and then in the fridge it went to be enjoyed for Sunday dinner.  I sliced the roast and covered it with gravy in a Corning dish with a lid and microwaved it for 3-4 minutes.  Then I served it over rice with plenty of yummy gravy, a side of steamed broccoli, and garlic bread. It was mmm-mmm good. It is worth mentioning that if you are a fan of stroganoff, try taking leftover roast cubed in a frying pan with gravy and a couple spoons of some sour cream, mix and heat through then serve open face over a piece of toast.  Grab a knife, fork, and a bib because Roast on Toast one of the simple joys in life.  So there you have it my favorite recipe for crock pot roast, enjoy and remember to share it with a friend.