Michelle Lopez-Negrete's Recipe

Amazing Rosemary Roast

Category: Recipes

1 Beef Roast - boneless shoulder, round bone shoulder, chuck roast, or small rump roast (3-4 lbs)

1/2 Can condensed cream of mushroom soup
2 C of chicken or beef broth
1 packet Lipton's Recipe Secrets Onion Soup Mix
1 envelope of Hidden Valley Ranch dip, dry mix
1 can whole tomatoes, diced
2 tablespoons Brown Sugar (packed firm)
4 Carrots
7 Red baby potatoes
1 large onion, quartered
2 stalks of celery
1 Bay leaf
1.5-2 C of water (depending on how much juice you like)
1 T Thyme
1 T Rosemary
1/2 T Salt
1 T Pepper
1 T Basil
1 T Oregano
4 garlic cloves
Oil- Canola, Vegetable or Olive

1. Heat a heavy skillet over medium-high heat. Place roast in skillet with oil and sear (brown over high heat) on all sides. Marinate roast with rosemary, Thyme, salt, pepper, basil and oregano until beef is completely covered while it's in the skillet. Hold it up in the pan with a long handle cooking fork if necessary or with tongs. Remove roast from pan, leaving drippings, if any, in the pan. Place roast in slow cooker.

2. Add the vegetables (and canned tomatoes), broth, cream of mushroom soup, onion and ranch dip packets, brown sugar, bay leaf and water. Add salt and pepper. Add garlic cloves.

3. Cover and leave in crockpot for desired time of cooking. You can cook on high 3-4 hours, medium 6-8 or low 10+.

I cooked this on low for 20 hours and it was spectacular. I put it in before bed and ate it the next night after work. My boyfriend said it was amazing!

Bon apetit!