CROCKPOT ROAST OR CUBED STEAK
1 DSF roast of your choice OR 1-2 packages of DSF cubed steak
2 cans of Campbell’s Cream of Mushroom Soup
1 package of Lipton French Onion Soup powder
1 small onion, sliced (optional if you don’t like onion)
Salt and black pepper to taste
Take the roast or cubed steak out of the package and place into the slow cooker. Sprinkle salt and pepper on the roast or cubed steak, not much salt is needed, but make sure there is ample pepper. Put the sliced onion on top of the roast or cubed steak. Pour both cans of the cream of mushroom soup on top, then sprinkle the onion soup powder in. Add milk (easiest to use the empty mushroom soup can, fill it to the top). Cover the cooker and cook on LOW for 8-9 hours. Serve with mashed potatoes or riced cauliflower, the soup mixture is a wonderful gravy.
BAKED SIRLOIN TIP ROAST (more like roast beef)
1 DSF sirloin tip roast
2 Tbsp olive oil
2 medium cloves of garlic, finely minced
1 tsp salt
1 ½ tsp black pepper
2 tsp paprika
1 tsp chopped fresh rosemary
1 Tbsp grated onion
½ tsp dried thyme
Remove the roast from the package and place it in a roasting pan. Combine the remaining ingredients in a small bowl, mixing well. Rub the mixture over the roast making sure to coat all of it. Place it in the refrigerator for 1-2 hours.
Heat the oven to 325F. Place the roast uncovered in the oven. Roast for about 25 minutes per pound, or until the roast is tender. For medium-rare, the roast will need to read an internal temperature of 140F. Let stand for 15 minutes before carving. Goes great on a sandwich or in a wrap if sliced thinly.