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Back in the day...(before kids)I would whip up complicated gourmet meals with expensive ingredients. Dinners consisted of multiple courses paired with matching wines. Working from home, as a corporate refugee, with college tuitions, a mortgage, and no bailout in sight, my culinary endeavors are simpler these days.
While not quite as simple as the chicken recipe I posted a few days ago, this is the simplest beef recipe I know. It is also a favorite of the two teens that still live at home--who are not known as adventurous eaters. When you make it the first time, don't be tempted to play with it by adding anything else--its amazingly good with just these three ingredients.
What's Needed
*2 1/2 - 3 lb. beef pot roast (chuck or bottom round both work well)
*1 can Campbell's Cream of Chicken Soup
*1 can Campbell's Cream of Mushroom Soup
*Crockpot
1. Place beef in crockpot
2. Open soups, and pour over beef
3. Cover the crockpot, and cook on low 8-10 hours, or on high 4-5 hours
Serve over noodles or mashed potatoes, with whatever vegetables you have around.
Back in my gourmet days, I would have sworn that I would never have made a recipe that required canned soup--let alone two cans. But given that Campbell's is one of the companies that's doing well in this wretched economy, I suspect I'm not alone.
Wednesday, February 25, 2009
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I'll have to try this. I do a similar one in the crock pot with cubed beef, cream of mushroom soup and two packets of french onion soup mix. Crockpot it for about 8 hours and serve over rice with peas. It is a household favorite.
ReplyDeleteJenny, this recipe works with cubed beef as well. The whole roast is generally cheaper, which is why I use it. Chuck Roast was $1.99 a pound this week, and I stocked up on the soups last month when they were on sale for 50 cents a can. So, the "entree" for 4 (with leftovers) cost me a little less than $7.00.
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