When it comes to the challenges of putting on a Sabbath Feast each Saturday night, the biggest help I have found is to keep the menu simple. Once I find something that is easy, stress-less, and delicious, I serve it up regularly, and so far no one has complained. I love cooking things that the men in particular love because they are so expressive about their joy when they fill their plates. My seven-year-old grandson is just like the rest of them. When he arrives, he always comes barreling into the kitchen, gives me a hug, and then starts reconnoitering the kitchen to see what’s coming. It blesses me no end!
So here is my latest easy-peasy roast-in-a-crock-pot-with-loads-of-gravy recipe that I brought back from Bekah’s kitchen. I think I will call it Oxford Roast with Gravy.
Rub down a roast (nothing too specific here…this week I bought two chuck roasts to fit in my big crock pot) with salt, pepper, and garlic powder. Brown it up in some hot olive oil on the stove. Remove to the crockpot. Using the leftover oil in the pan, stir up some sliced onions and garlic until tender. Put them on top of the roast.
Then combine one can of cream of mushroom soup, 1/4 cup red wine, 2 T. worchestershire sauce, 3/4 c. hot water, 1 T. beef bouillon granules. Pour that over the roast, shut the lid and let it cook 8 hours on low.
When you take it out, you will have loads of gravy material. Strain out the onions and thicken it with some flour and water and you will have a jug full of delicious gravy to send around with the potatoes.
It is like the best of guacamole plus the best of homemade salsa – and both of those are pretty rockin’ good! I got the recipe from a friend (thanks Jennie) a long time ago, but only recently remembered how much I love it when I busted it out to pair with chicken tacos. Â Try this at home, it is sooo nice and fresh.
