I picked up a roast beef at the grocery store figuring we were in the need of a different meal. I noticed we haven’t been having beef very often so onto the meal agenda it went. Typically when I have roasts (roast beef or pot roast) I cook it in my crock pot. I use the same recipe and it comes out absolutely perfect every time.
My crock pot recipe is very different from other recipes. I use 2 ingredients: Lipton onion soup mix and a can of diced tomatoes. No water, no additional seasons – nothing. Whether I’m making roast beef or pot roast it comes out absolutely perfect and flavorful every time. You can brown your meat in a skillet before placing it in the crock pot, that’s based on preference … but I skip that step.
After the roast is done and removed – along with the vegetables, there is gravy in the bottom of the crock pot. This can be discarded, spooned over the dish when served, or even transferred to a pan on the stove and thickened up with a little cornstarch and water.
I figure out my points plus values based on what I eat. Typically I have 5 ounces of potato, a few carrots, 3-4 ounces of roast and a few onions. That comes out to 8 points plus values. If you ate more, or less the PPV would differ.
- 2 lb roast (eye round)
- 2 lb potatoes, peeled, wedged
- 4 medium carrots, peeled, chunked
- 1 large onion, wedged
- 14 oz can diced tomatoes
- 1 envelope Lipton Onion Soup Mix
Place roast into the bottom of the Crock Pot. Sprinkle with the Lipton onion soup mix.
Add in the onion, potatoes and carrots. Top mixture with the tomatoes.
Cover and cook on high for 6-7 hours.