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Quick and Easy Roast Beef is one of those mainstays in my family’s repertoire of recipes. It’s my go-to when I’m in a hurry and want something delicious and fairly healthy that keeps us satisfied. I grew up with the roast of the 70′s, covered in Lipton Onion Soup and dotted with vegetables. Over the years, I’ve updated it, choosing different spices and such, to create a roast beef that’s great on a cold winter’s night with family, or fancy enough for company.
Saving $$ on Quick and Easy Roast Beef
The key to a good roast is the right cut of meat. Crock-Pot cooking can make anything tender, as long as there is a little bit of fat on it. I always shop the sales, grabbing a chuck roast or three when they are $3.49 or less per pound. If I’m making this for a crowd, I’ll bake Quick and Easy Roast Beef in the oven slowly, to mimic the Crock-Pot.
Quick and Easy Roast Beef ~ Changing It Up
The vegetables you use are a function of what you like and what you have. I love root veggies. I’ll often add things like parsnips, turnips, and rutabagas to my Crock-Pot with a roast. Add what you have, even if they are starting to get a little wilty. The flavor they add will be amazing. Don’t limit yourself to roots though. Cabbage, bok choy, tomatoes, and green beans are all delicious in this meal. For tender vegetables, add them later in the day so they don’t just dissolve into the juice.
As far as Crock-Pot meals go, this is probably my all-time favorite. It’s fast and easy to get in the Crock-Pot, and the flavor is just amazing. Next time chuck roasts are on sale at the meat counter, pick one up and get creative with your veggies. Make up a crock of Quick and Easy Roast Beef and make everyone’s day a little bit tastier!