Ahhhhh Sunday. I needed Sunday. We went to church in the morning and then I took a little Sunday drive by myself while the boys (all 3 of them) napped. I listened to music, sipped a soy latte and cleared my head. It was refreshing after all of my stressful ob-gyn stuff. I’m still stressed about it though. Seriously. I’m trying to pray about it but the whole thing just frustrates me. The whole thing. What a mess.
I put a crockpot on in the morning and it was so nice not to have to think about dinner come 4:30/5:00. I adore my crockpot on busy and/or stressful days and it’s how I get a delicious meal on the table when I know it’s going to be one of ‘those days’. After dinner, I’m always unsure why I put it away though. I clean it then want to sit down and plan more of the weeks dinners around it. I love this way of cooking!
This is the crockpot meal I put together yesterday and our house smelled amazing all day long! The boys were very pleased when dinner was served… they are such beef lovers! Try this recipe asap; it’s a perfect meal on a cold winters day!
4 pounds Rump Roast (trim fat) or Chuck Roast (what I used)
1 can Beef Broth
1 can Condensed French Onion Soup
1 bottle of Beer (dark beer is best)
1 package Mushrooms, sliced
1 packet Onion Soup Mix
Garlic Powder, shake over all the ingredients and beef
1 Tbsp. Worchestire Sauce
Freshly Ground Black Pepper
Put all of the above ingredients in the crockpot.
Cook on low for 8-10 hours.
Serve on French Rolls toppes with Shredded Mozzarella & Shredded Lettuce.
Serve the remaining juices (in crockpot) in little cups for dipping.
My family loved these sandwiches and the boys especially loved having their own little cup of “dipping soup”! I steamed green beans as a side veggie and we had a great Sunday family dinner. This recipe is definitely a keeper!