Thursday, December 15, 2011

Lazy Roast

Here is a recipe for a roast that is quick and easy. It does take a bit of time to cook, but the preparations are quick, and it uses my favorite cooking tool: the crock pot. I love being able to throw in a bunch of stuff in a pot and forget about it for a few hours, and it still taste like I spent a lot more energy making it.


  • Roast (I usually use a chuck roast because it's cheaper, but this time I did a rump roast because it just looked so good at the store)
  • 1 can beef gravy (or flour to make yours from scratch, but this is the lazy recipe, lol)
  • 1 envelope French Onion soup mix
  • Carrots
  • Onions
  • Potatoes (everything below is optional, if you are making mashed potatoes)
  • Butter
  • Milk
  • Shredded cheddar cheese
  • Garlic
  • Salt
  • Pepper
This is what time it was when I started making it.


  • Open French Onion Soup Mix (I use Liptons) & spread onto a plate.
  • Take the roast and lay on top of the plate, coating it evenly with the soup mix. Keep flipping it and rubbing the soup mix into the roast, pressing it into the steak so that it sticks.
  • Place roast into the crock pot.
  • Peel carrots, cut in half, and drop into the crock pot.
  • Slice up a few slices of an onion and put into the crock pot.
  • Pour 1 can of beef gravy mix into the crock pot. If you want to make the gravy from scratch, add about an inch of water to the bottom of the crock pot and make sure you have flour to turn drippings into gravy later on.
* I made mashed potatoes later on for a side, but if you prefer to make it really quick and easy, you can peel the potatoes & throw them right into the crock pot as well.
  • Cook on Low for anywhere from 4-6 hours, depending on size and type of meat. Usually a roast takes about 8 hours on low but mine was smaller and only took about 4.
Here's the time I was done with these steps, along with a picture of what it looked like. The most time-consuming thing is peeling the carrots, which you can do the night before & just keep covered in the fridge to save time in the morning.

Here are some pictures of how it progressed:

11:46 AM

* Note: Make sure you flip it & spoon gravy over.

1:00 PM

1:50 PM * DONE *

Mashed Potatoes:
  • Peel potatoes & place in a pot of boiling water.
  • Keep checking on potatoes by poking with a fork. When they feel soft like they could crumble if you poke too hard, take the pot off the burner and turn the burner off.
  • Drain water from potatoes and place into a large mixing bowl.
  • Depending on how you like your mashed potatoes, you can mash them yourself to get the consistency you like, or you can be lazy like me and use an electric mixer. Put 1 stick of butter in the mixing bowl with the potatoes, pour a splash of milk (keep the milk out incase you need to add a splash more...sorry, I never measure with mashed potatoes lol), and throw in a handful of shredded cheddar cheese (optional. I do this so it's flavored and doesn't need gravy). Mix.
  • Add garlic, salt & pepper and mix.