On Sat, 18 Aug 2012 00:06:42 -0700, "Julie Bove"
> wrote:

>I know a lot of people use the dry onion soup mix. I don't think I've ever
>even bought the stuff! I see a lot of recipes that call for a can of cream
>of something or other soup. I'm not much into that. Okay for tuna
>casserole but I don't want it in my roast.
>
>I always use real onions. Salt, pepper and parsley of course. Maybe
>garlic. Maybe some Italian type seasoning. I see garlic used in a lot of
>recipes. I often use a bay leaf. If I have red wine that is most excellent
>in there. But I usually do not. Otherwise just some water or beef broth.
>Whatever I have. When I make it like this I serve it with potatoes and
>carrots. They are best cooked with the roast but...given this household's
>propensity for eating beef when I make it, I almost always have to cook
>those separately. I do have one of those huge, cheap turkey roasters. Fine
>for the winter. But this time of year I use Crock-pots so have to put the
>meat in one and the veggies in another. I do always add onions to the other
>veggies and some beef broth.
>
>The other way I make it involves tomatoes. I will usually use tomato sauce
>or chopped tomatoes but if juice is all I have, that will do too. I do the
>usual veggies but also add mushrooms, celery and all colors of peppers. I
>once made a huge pan of this at my MILs house and it all went pretty
>instantly. Word of the roast got out and people just happened to stop by
>around dinner time. Even my one niece who is a very picky eater liked it
>like this.
>
>So how do you do yours? I have two that I am going to make on Sunday. I
>hope they come out. They are both sirloin tip but one had an additional
>name to it. I couldn't find two of the same. The store did have two
>different kinds of huge roasts that were pre-sliced. I have never cooked a
>pre-sliced roast. So I didn't buy those. One of my roasts is about twice
>the size of the other so I will probably cut it in two before I cook it so
>that they are all close to the same size. Gonna use the Crock-pots. I
>haven't made a roast in a really long time!
>

Beef Pot Roast


3 lb. Round Roast
4 large carrots quartered
3 medium white onions cut in eighths
1 Tbsp garlic powder
1 Tbsp ground black pepper
5 lb. small red potatos
2 cups strong beef stock (or boullion)(boullion in beer worked GREAT)
1 cup sliced mushrooms (optional)
1/4 cup Worchestershire sauce


Preparation

Place the roast in a 1 gallon ziplock bag with the worchestershire
sauce,pepper and garlic. Squeeze out the air and let marinate for 24
hours turning ocasionally.

Sear the roast and place in a slow cooker with the potatos ( whole if
they're small, halved or quartered if you like), beef stock, carrots
and onions.

Cook on high for 6 hours.