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Sunday Roast Recipe

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This recipe for Sunday Roast, by , is from A Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Terry Peterson

Category:
Category:

Ingredients:  
Ingredients:  
1 3-5 lb. rump roast (cook enough for left overs)
1 pkg Lipton onion soup mix
1 cup water
onion (optional)
baby carrots
potatoes

Directions:
Directions:
Place roast in the crock pot, cover with soup mix. Pour water on top. Cook for 5 -6 hours on high. Add baby carrots, peel and cut potatoes in wedges add to roast. If there is not enough room in the crock-pot for the potatoes, cover them with water and cook them on the stove top. Cook 2 hours. Remove vegetables and roast from pot. Put into serving dishes. Strain juices, add beef base and water as needed for 3-4 cups of gravy. Bring broth to boil. Mix 3-4 T of cornstarch with 1/2 c cold water, slowly add to broth, stir until gravy boils and becomes thick.

Personal Notes:
Personal Notes:
I always try to make extra gravy and meat for left overs. Cooking a roast means another really easy meal for later on in the week. With the left over beef I make Beef stew or Beef Stroganoff. And roast beef sandwiches with mayo and ketchup are the best!

Beef Stew:
Add canned vegetable with the juice ( potatoes, carrots, peas, green beans) to the left over beef and gravy.

Beef Stroganoff:
Cut beef into bite size piece. In a pan add beef, gravy and 1 can of cream of mushroom soup. Heat through. Add 1 cup sour cream. Heat through. Do not boil. Serve over egg noodles or rice.

 

 

 

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