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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 8 |
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This is easy and serves eight hungry people. Serve with skillet cornbread and you have a meal. Ingredients:
2 1/2 lbs lean boneless beef shoulder or 2 1/2 lbs top round beef or 2 1/2 lbs boneless bottom round roast |
5 medium white potatoes, peeled and cut in 1 inch dice |
5 large carrots, peeled and cut in 1 inch chunks |
1 cup celery, sliced in 1/2 inch slices |
3 medium onions, peeled and cut in quarters |
1 (14 1/2 ounce) can diced tomatoes with juice |
1 (1 ounce) package powdered au jus mix (gravy) |
1/2 teaspoon salt |
1/2 teaspoon fresh ground pepper |
1/2 teaspoon dried thyme |
Directions:
1. Cut beef in 1 inch cubes removing any fat.
2. Place cut up vegetables in order in bottom of large crock pot carrots, potatoes, celery then onions.
3. Place cubed beef over vegetables.
4. Sprinkle with salt, pepper and thyme.
5. Sprinkle with package of Au Jus Gravy mix.
6. Pour tomatoes over all.
7. Cook for 1 hr on high then reduce to low for 6 hours (or 8 total hours on low if you are heading out for work or errands)
8. Stir all together gently and let cook for 45 minutes.
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