1 eye of round roast
5 cans of Swanson’s Beef Broth
Steakhouse Seasoning (preferably in a grinder)
2 T butter
5 T flour
dash of black pepper, to taste
seasoned salt, to taste
1 can green beans (”VeggiGreen” at Publix are the prettiest.)
1 can Del Monte Summer Crisp corn
1 can diced potatoes
1 can petite diced tomatoes
1 small can of carrots, sliced or whole baby
1 small can of lima beans
And a handful of frozen okra (optional)
In the morning: Place roast in a crock pot. Pour one can of beef broth over roast. Dust the edges of the roast with steakhouse seasoning. Cook for about 10 hours on low.
Melt butter in a large stock pot. Stir flour into butter, and “cook” flour until it starts to lightly brown. (Making a roux.) Slowly add first can of beef broth, a little at a time, constantly stirring with a whisk. This should form a gravy-like liquid. Continue to add 2 additional cans of broth, very slowly, allowing the mixture to boil and thicken between additions. You want this “base” to be as thick as possible. Add seasoned salt and black pepper at this time. Once you have a big pot of gravy, add the entire can of petite diced tomatoes and stir. Drain all of the other vegetables, and add to soup. Remove roast from crock pot, trim all fat, and chop entire roast into bite-sized pieces. (If you slice it against the grain, it will crumble into pieces without you having to do much.) Place beef into soup. Add one more can of beef broth, stir well, and allow to heat throughout. Best served with cornbread, and serves approximately 8.
5 cans of Swanson’s Beef Broth
Steakhouse Seasoning (preferably in a grinder)
2 T butter
5 T flour
dash of black pepper, to taste
seasoned salt, to taste
1 can green beans (”VeggiGreen” at Publix are the prettiest.)
1 can Del Monte Summer Crisp corn
1 can diced potatoes
1 can petite diced tomatoes
1 small can of carrots, sliced or whole baby
1 small can of lima beans
And a handful of frozen okra (optional)
In the morning: Place roast in a crock pot. Pour one can of beef broth over roast. Dust the edges of the roast with steakhouse seasoning. Cook for about 10 hours on low.
Melt butter in a large stock pot. Stir flour into butter, and “cook” flour until it starts to lightly brown. (Making a roux.) Slowly add first can of beef broth, a little at a time, constantly stirring with a whisk. This should form a gravy-like liquid. Continue to add 2 additional cans of broth, very slowly, allowing the mixture to boil and thicken between additions. You want this “base” to be as thick as possible. Add seasoned salt and black pepper at this time. Once you have a big pot of gravy, add the entire can of petite diced tomatoes and stir. Drain all of the other vegetables, and add to soup. Remove roast from crock pot, trim all fat, and chop entire roast into bite-sized pieces. (If you slice it against the grain, it will crumble into pieces without you having to do much.) Place beef into soup. Add one more can of beef broth, stir well, and allow to heat throughout. Best served with cornbread, and serves approximately 8.
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