Prep 17 mins
Cook 6 hrs
I started with Karen's "Toss it in the crock pot and go roast." It looked a little bland (sorry Karen) so I tried to jazz it up a little. I know it isn't going to be everyone's cup of tea, and her's was great because it was so simple. Anyway, try mine too.
- 2 1⁄2 lbs top round london broil beef (ours was a Montana steer named Clyde)
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 (10 1/2 ounce) can water (Karen omits this for thicker gravy)
- 3 teaspoons beef base (Karen only used one, but also had onion soup mix, which I ommitted. Maybe I over did it here.)
- 4 peeled and chopped medium carrots
- 1 large onion, peeled and chopped into large chunks
- 1 teaspoon onion powder
- 4 ounces fresh mushrooms (that is going to seem like a lot. You might want to tone it down if you have little ones.)
- 2 apples, large chunks
- 1 tablespoon lime juice
- 1 teaspoon black pepper
- 1 teaspoon table salt
- 1 teaspoon dried ground sage
- 4 finely diced garlic cloves, sections
- You might want to look at Karen's directions also. Basically, I put everything (ex-meat and chicken soup) together in a bowl, and soaked it for about 10 minutes in hopes of infusing the spices into the fruit and vegies.
- Clyde and the soup went into the crockpot, followed by the big bowl of stuff.
- I like to flip it every hour or so and check for dryness. (Sorry, I know that defeats the purpose of a crockpot. Just do what ya gotta do.).
- Cook on low for about 6 hours - but this is going to vary a lot by your cooker.
- Thanks Karen, and thanks Clyde. I hope neither of you are angry about how this all turned out. Let's just say that mistakes were made, and I am sorry.