Christmas Beef
Source of Recipe
by Mercyteapot, from Shelia, et al
Recipe Introduction
Christmas Beef (the name comes from the author's family habit of eating this for Christmas dinner)
List of Ingredients
1 beef roast, your favorite kind, about 5#
1 can Campbell's Creamy Onion condensed soup
1 can Campbell's French Onion condensed soup
1 can (or bottle) beer
1 shot (1 1/2 oz.) whiskey
Recipe
The night before:
Take a beef roast, your favorite kind, about 5 pounds. Trim off excess fat, season with salt & pepper only.
Preheat your oven to 500 F (that is not a typo) and bake the roast for one hour. You don't need to check the internal temp or anything, because it's not done yet. You've just seared the outside for a yummy flavor. Let cool and store overnight in the refrigerator. Don't skip this step; your roast won't have as rich a flavor.
The next morning: Take out of the fridge and remove any congealed fat from the juices around the meat. Put the roast & the juices in the crockpot and add: 1 can Campbell's Creamy Onion condensed soup, 1 can Campbell's French Onion condensed soup, 1 can (or bottle) beer, 1 shot (1 1/2 oz.) whiskey
Cook at least 6 hours on low.. take out and shred the meat and return in to the crockpot and mix with the "gravy." Serve on soft rolls.
The author say: I've made it with variations. I tried leaving out the oven step once, and it didn't have as rich flavor. I can't always find the right soups (seems like the stores change what they carry) and have substituted any cream soup for the creamy onion, and have subbed beef Consumme for the french onion. It's always good, but the original is the best!
(MTP's note: I've never seen condensed creamy onion soup in our markets. Cream of mushroom is what I'm using)
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