This is a simple recipe that produces delicious and tender roast while it creates it’s own delicious gravy as it cooks. Gotta love a multi-tasking recipe.
It is called Workman’s Roast because it cooks for 8-10 hours in the crock pot or in a low temprature oven. It’s meant to be quickly thrown together in the morning before you head out to work and then ready to eat when you get home.
My mom made this at least every two or three weeks growing up. I love it and I especially love the gravy on steamed rice or mashed potatoes! Mmm, mmm, it’s sooo good!
You can use any cut of roast that you prefer. I usually just get whatever is cheapest.
- 4-5 lb Beef Roast
- 2 10.5 ounce cans Cream of Mushroom Soup
- 1 pkt Lipton Onion Soup Mix
- 1½ Tbsp Worcestershire Sauce
- Dash of garlic powder (about ⅛ tsp)
- Small squirt of ketchup (optional)
- Salt and Pepper to taste (I use about ¼ tsp salt and ⅛ tsp pepper)
- Put everything into the crock pot or if cooking in the oven you need a roasting pan that has an air tight lid.
- (I usually mix all the sauce ingredients and then put the roast in it and spoon some of the sauce onto the top of the roast.)
- Make sure crock pot lid or roaster lid fits air tight. If it doesn't put a layer of tinfoil tightly over top and then put lid on.
- Set crock pot to low or oven to 250 degrees and cook for at least 8 hours and no more then 10 hours.
This is a great meal for when you have company and don’t want to spend a lot of time in the kitchen.