What is great about this recipe, well besides the fact that me and my family made it up, is that it serves for two recipes! Yes two recipes! Last week I told my mom I was craving a good Pot Roast. Her and my grandmother decided to throw one together for us! Yay! So after we had this pot roast dinner, I was cleaning up and realized there were two crock pots full of beef broth! I had never used a homemade beef broth so I asked my mom and grandmother if they minded if I took it? I walked away with a great pot roast dinner and beef broth to make something with! Here is how it was done, trust me you want to try this, two awesome meals in one week, and in the Crock!!
Nana & GG’s Pot Roast
5 lbs Chuck Roast (we had to put it in 2 crocks to fit it but if you buy a 3 pounder just cut the recipe in half.)
2 pkgs of dried Onion Soup Mix
1 Can of tomato soup (or a cup of homemade or canned tomato sauce)
2 Onions, minced
4 Cups of Beef Broth (low sodium, fat free)
6 large red potatoes, diced
6 large carrots, sliced
Salt & Pepper to taste
Cup of peas
What to do:
Brown all sides of the meat with olive oil in a frying pan. Season with Salt & Pepper. Chop (dice) the vegetables.
Place the meat on the bottom of the crockpot, assemble the vegetables around the roast. Place the diced onion on top of the roast.
In a separate bowl combine the broth, tomato soup, and dried onion soup and mix until combined.
Pour the mixture over the roast and cook on low for 8-10 hours. The last hour add the peas. Dish, Serve, and Enjoy!!!!
A week later I decided to make a Beef Barley Vegetable Soup, I went through my fridge and discovered the last of what I had left from the Farm Stand, so I’m calling it:
End of Summer Beef Barley Soup
1 Zucchini, diced
1 Summer Squash, diced
1 cup of Carrots, diced (I bought the packaged kind that already have them sliced into matchsticks)
1/4 Cup of frozen peas
3 Celery stalks, diced
1/2 Cup of fresh string beans, ends chopped, chopped in half
1/2 Cup to 3/4 Cup of barley
1 lb of stewing beef
Few tablespoons of fresh parsley
4 Cups of Beef Broth from above recipe (or used canned)
2-3 Cups of water
Salt and Pepper
You can pretty much add whatever veggies you want to it, I meant to add mushrooms but forgot! I had fresh string beans to use that was an awesome addition, but just don’t add more onion, between the onion mix and onion from the broth (above) it’s the perfect amount.
Cut up beef into small pieces. Brown the beef with olive oil in the bottom of a large stock pan, season with salt and pepper. While the meat is browning, cut up all the veggies that need cutting up.
Add the broth, barley, parsley and 2 Cups of water to the meat in the pot, add all of the veggies and stir. Cover and bring to a boil. Let simmer for an hour.
Add the peas (and whatever water you may need, use your judgement the barley soaks up some of the broth and water.) Or if any other veggies are frozen add them at this time. Salt and pepper and simmer on low for another 45 to 60 min stirring a few times throughout.
Spoon and Serve…………Oh and enjoy! I decided to serve it with Garlic Bread. The best part was that I was able to pay it back!! I was able to serve this to my grandmother and my mom for lunch, so they made the pot roast and I made the soup! The taste was just so awesome compared to just canned beef broth!!