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Post by themotherhen on Feb 10, 2018 0:10:07 GMT
Sometimes I like to make elaborate dinners and sometimes we are so busy that that a dinner with minimal preparation is in order. Today was one of the latter days! I had a frozen beef roast, I removed it to thaw and by lunchtime it was ready to put into the crockpot. I then added just 4 ingredients and it was so good!
1 roast, 2-3 lbs, sprinkled with garlic powder
2 onions, diced
2 cans cream of mushroom soup
1 can sliced mushrooms
8 oz sour cream, added before serving
Cook on low for 6-8 hours or high for 3-4. Mine took four hours, then I sliced the meat and added the sour cream and served it over egg noodles. It made lots of good gravy! I have used this recipe with venison, pork and chicken also. My youngest had 3 helpings!
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Post by wildhorseluvr on Feb 10, 2018 0:51:07 GMT
Sometimes I like to make elaborate dinners and sometimes we are so busy that that a dinner with minimal preparation is in order. Today was one of the latter days! I had a frozen beef roast, I removed it to thaw and by lunchtime it was ready to put into the crockpot. I then added just 4 ingredients and it was so good! 1 roast, 2-3 lbs, sprinkled with garlic powder 2 onions, diced 2 cans cream of mushroom soup 1 can sliced mushrooms 8 oz sour cream, added before serving Cook on low for 6-8 hours or high for 3-4. Mine took four hours, then I sliced the meat and added the sour cream and served it over egg noodles. It made lots of good gravy! I have used this recipe with venison, pork and chicken also. My youngest had 3 helpings! That sounds good. I try to stay away from canned soups (low-sodium diet) but I think I could improvise easy enough. Yesterday we were at Costco and one of the food samples was canned chicken (drained) mixed with BBQ sauce, heated and served on a bun. Couldn't get any simpler and was pretty tasty. |
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Post by themotherhen on Feb 10, 2018 4:03:50 GMT
wildhorseluvr, www.salad-in-a-jar.com has a recipe for making your own "cream of" soup that is really good. I did cheat and use the cans today, but I used the low sodium version, with no added salt. It still had plenty of flavor!
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Post by wildhorseluvr on Feb 10, 2018 21:46:52 GMT
wildhorseluvr , www.salad-in-a-jar.com has a recipe for making your own "cream of" soup that is really good. I did cheat and use the cans today, but I used the low sodium version, with no added salt. It still had plenty of flavor! Thanks, I had a recipe somewhere but will check this one out.  It's been so long since I bought canned soup that I didn't know Campbell's even had a low sodium version! I'll have to buy a couple for emergency use. |
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Post by themotherhen on Feb 10, 2018 22:29:26 GMT
wildhorseluvr, we don't have any health problems that prevent use of the regular versions, but they have soooooo much sodium that I could taste the salt! I switched to lower sodium products also mostly to train the kids' tastebuds.
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Post by wildhorseluvr on Feb 11, 2018 4:24:09 GMT
wildhorseluvr , we don't have any health problems that prevent use of the regular versions, but they have soooooo much sodium that I could taste the salt! I switched to lower sodium products also mostly to train the kids' tastebuds. Taste buds can definitely be retrained, and it doesn't take that long. I'd never been a heavy salt user but after my heart issues, I had to go on a low sodium diet. Food tasted pretty bland for awhile until I adjusted. Now I can literally taste the salt in most foods. Processed foods for the most part make me gag from the salt. Some of them, like canned soups, have more salt in one serving than I'm allowed in a day...and the serving size may only be 1/2 cup. |
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Post by Deleted on Feb 11, 2018 4:47:11 GMT
themotherhen, Hey I made this with venison today and it was great...and foolproof if I can make it taste as good as it did. Thanks for the instructions!
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Post by themotherhen on Feb 11, 2018 5:08:26 GMT
@deerjohn , I'm so glad that you enjoyed it! The crockpot is my go-to for tender meat.
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