Slow cooked comfort. Rich brown gravy, tender pieces of beef – all perfect for smothering rice, noodles, potatoes, and/or bread. This is childhood comfort food for me. To say I was born and breed on dishes like this would feel like a vast understatement. My Mema fed us on rich, rib-stickin’ foods like this everyday of the week. This one in particular always made me a little extra happy when I walked through the door. Now to be clear she never, never, ever would have used a can of fFrenchonion soup. She might have cooked onions and added them, but not soup. I’ve also seen it done with a can of cream of mushroom soup, which also looks divine.
Here is hoping it brings some warm comfort and goodness to your kitchen.
BEEF TIPS & RICE
- 2+ lb of beef roast, cut into 1″ chunks
- 1-2 Tablespoons oil
- salt + pepper
- 1 (14 ounce) can beef broth
- 1 can French onion soup
- 1 – 2 cans of water
- 1 package of beef gravy (2-cup recipe packet)
Additional starch of choice for serving… I prefer white rice! Herbs optional 😉
Directions: Cut up roast (preferably room-temp) and pat dry with a paper towel. Heat oil in a large skillet over medium-high to high heat; salt & pepper meat; sear beef, tossing, until all sides are brown and/or it renders enough fat and juice that it is no longer searing – about 3-5 minutes.
Combine meat, broth, soup, and extra water in Crockpot. Reserve gravy packet as the gravy will be made at the end.
*Please note – if you do not want to make gravy separately at the end. Omit half of water, whisk broth and gravy packet together and add all to the Crockpot.
Cook on low for 6 to 8 hours or on high for 2 to 3 hours. (I cooked mine 2 1/2 hours and it was perfectly tender and rich.)
Make you side or carb vessel: rice, potatoes, noodles, etc.