We bought and installed a pool this week! Our daughter is turning 4 on July 6th, so it’s part of her birthday present, but you can bet that I will be in there, too It’s only a 30 inch pool (the highest my city will allow without a permit and fencing) but I’m 5 Ft tall, so half my height works for me! It really is a lot bigger than it sounds.
Now with the addition of the pool, my summer’s are going to be more busy than they already are. In the summer, I need quick and easy recipes or those that I can fairly easily throw together in my crock pot. I had a beef roast sitting in my freezer waiting to be cooked, but I knew it would probably be Fall before I could get around to roasting it in the oven. So I had an idea of making it in the crock pot with some homemade French onion soup that I had frozen a while ago. I was excited about this NEW idea, until my husband told me his grandmother used to make it all the time. Oh, well, it’s all been done before! I had made it already by the time he told me his grandmother used to make it, so I’m going to share it with you in case, like me, you never heard of it before
Crock Pot French Onion Roast Beef
3 pound beef round rump roast
2 cups peeled and sliced carrots
20 ounces French onion soup (homemade or diluted canned)*
Fresh ground black pepper and salt to taste*
3 tablespoons cornstarch or flour
*I used 20 ounces because that’s what I had in one container frozen. One can, diluted with a full can of water, equals about 21 ounces. You may want to omit any additional salt if using canned.
Place the beef in the bottom of the slow cooker with the sliced carrots. Pour the French onion soup over the beef and carrots and sprinkle with salt and fresh ground pepper. Cook on HIGH for 5 to 6 hours or on LOW for about 10 hours, depending on how well done you want your roast. If a more rare roast is desired, check the beef at about 3 hours on HIGH or 7 hours on LOW. About 10 minutes before serving remove the roast to a cutting board, and the carrots and onions to a bowl, leaving the broth in the slow cooker. Wisk the cornstarch or flour with a little bit of water ( enough to make a thin paste) and pour into the broth, stir well for about 1 minute, and leave to thicken while you slice the beef. You can also remove the broth to a small pot and prepare the gravy on the stove, by bringing the broth to a boil, adding the cornstarch mixture and wisking for 1 minute. The stove top method will result in a slightly thicker gravy. Top sliced beef with the gravy, and serve with whatever sides you like! I made cheddar cheese mashed potatoes, but my Ranch Red Skinned Mashed Potatoes would be great with it.