Have you ever tried to photograph a really tasty recipe and you just can’t capture it in a photograph? This is one of those recipes. I tried several angles with minimal luck, so you will just have to trust me lol.
It has been very warm here, for this time of year (in Alaska, that means in the mid-70’s). When it gets that hot, I turn to my crockpot instead of my oven. This recipe came about because I wanted to make two crockpot meals with one crockpot.
I had a small eye of round roast that I wanted to cook for sandwiches and I also wanted to make a vegetable stew. I browned the small roast and put it in the crockpot, then covered it with the stew ingredients and 8 hours later, I removed the roast and had both meals…the eye of round roast (for sandwiches because it is so lean) and a super flavorful vegetable stew!
It has been very warm here, for this time of year (in Alaska, that means in the mid-70’s). When it gets that hot, I turn to my crockpot instead of my oven. This recipe came about because I wanted to make two crockpot meals with one crockpot.
I had a small eye of round roast that I wanted to cook for sandwiches and I also wanted to make a vegetable stew. I browned the small roast and put it in the crockpot, then covered it with the stew ingredients and 8 hours later, I removed the roast and had both meals…the eye of round roast (for sandwiches because it is so lean) and a super flavorful vegetable stew!
2 pound eye of round roast(1) 15 ounce can of petite diced tomatoes
(1) 8 ounce tomato sauce
(1) envelope dry Lipton’s beefy mushroom soup
½ cup chopped onion
½ cup chopped celery
1 teaspoon dry sweet basil
pinch of dry red pepper flakes
1 teaspoon dry oregano
1 clove garlic minced
½ teaspoon black pepper
1 cup water
2 cups favorite stew vegetables chopped
Brown the beef roast on all sides and put in large crockpot. In the same pan, saute onions and celery then add them to the crockpot. Wedge your choice of vegetables on top and around the sides of the roast. In a bowl, mix tomatoes, tomato sauce, dry soup mix, spices and water. Pour over everything in the crockpot and cook on low 8 hours.
NOTE: If you are cooking this roast for sandwiches, you can slice it very thinly if you let it completely cool in the fridge first.
NOTE: This veggie stew is excellent over buttered biscuits or toasted French bread.
NOTE: Our veggies, of choice, are usually Yukon gold potatoes, green beans, corn, carrots (just about anything in the fridge).
The eye of round beef roast (meal #2), we use for a variety of sandwiches. Hubby says this photo is too "meaty", but like I said earlier, I had trouble photographing this recipe.
ROAST BEEF and VEGGIE STEW FOOD RECIPESBy Coleen Marie