Monday, April 6, 2009

Mm.. Roast beef with mushrooms and parmesan polenta.


  1. Yummy! Serves 6-8

    A 4-5 lb. beef roast (I wish I could remember which cut I used, but I don't.)
    1 can cream of mushroom soup
    1 envelope Lipton Beefy Onion soup mix
    1 big huge package sliced mushrooms (or just a few if you want. Or you can leave them out.)
    1 tbsp. cornstarch mixed with 2 tbsp. water

    Cook on low in a crockpot for about 9 hours. Add the cornstarch and water in the last hour of cooking.

    I just use grits instead of buying the yellow cornmeal. Make as much as the package directs using chicken broth instead of water (or water and bouillon cubes). For 4-5 servings, add 1/3 cup parmesan cheese; increase it as the servings increase. Finish with fresh-ground black pepper.

  2. ooh...I'll try that with the next roast.