3-4 lb Beef Roast Defrosted ( I can't remember the exact kind I chose from the store-I usually go with a well marbled beef that way it does not dry out or becomes tough)
1 Can Cream of Mushroom Soup
Enough water to cover the Roast
Chopped Basil Leaves
1 yellow onion chopped
salt and pepper to taste
1 tbsp beef bouillon
1 tsp season all
1 tsp paprika
1 tsp garlic salt
Crock Pot
Add cream of mushroom soup and seasonings to crock pot. Add 1 cup of water. And mix well. Then add the roast. Keep adding water until the roast is all but covered. Cook on high setting for 4 to 5 hours. When done slice or shred for serving. I use the liquid left over for gravy for the potatoes. (I didn't add a thickening agent (like cornstarch or flour) for the gravy but sometimes I do)
Mashed Potatoes
Once roast has 30 minutes or so left start the potatoes.
5-6 potatoes (or 2 potatoes per person eating)
Boil in salted water until tender when poked with fork.
Mash potatoes with a potato masher or use hand mixer.
3 tbsp butter
1/4 cup milk
Salt to taste
Add butter and milk to mashed potatoes and stir until well incorporated.
Cheese bread
I got this great recipe for a stone fire pizza dough. Quick 3-Hour Pizza Dough( I do not own a stone fire cooker) But this recipe works well with pizza stones in your regular oven. I made to directions for the 3 hr method. I had a lot of dough left over from when I made pizzas that I stuck the remainder in the fridge for a day. And I took it out and let sit for about an hour. I rolled out the dough on wax paper then stuck on my oven stone and drizzled it with olive oil and salt and mozzarella cheese. I cooked it in preheated 450 degree oven for about 15 min.
Serve and enjoy!! My husband loved this dinner! The kids liked it ok and ate most of what I gave them which is like most of our dinners :) We usually have left overs of the beef and use it for beef taquitos the next day.
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