This was really good served over mashed potatoes! You have to try it even if you’re not a Purdue fan. I have no idea why it is called “Purdue” Beef, but basically it is just a roast in a crock pot. AAAAAHHHH! I just remembered that I forgot to take pictures. Oh well, you’re probably not missing much my photography skills being what they are….or aren’t. I have been very lax in picture taking recently.
My mom did like we all do, she would see a good recipe and jot it down on a piece of paper and stick it in her “file”. At times of peak organization she would write them down on recipe or index cards and then file them. This is her jotted down recipe:
As you can see, the only cooking instructions are, “Cook on low 10-12 hours.” This led me to believe that it was a slow-cooker recipe. By golly, it turned out! In all my preparedness, I took a 4 lb. roast out of the freezer and plopped it in the slow-cooker at 8:30 in the morning. Since it was frozen solid, and I don’t particularly care to eat at 8:30 at night (that’s my bedtime!), I turned it on high. It was ready by 3:30 in the afternoon, but it took me nearly an hour to make the mashed potatoes to serve with it. I would have preferred rice, but my family prefers mashed potatoes and I rarely make them so I was nice. It wouldn’t take quite so long if I didn’t have a hundred interruptions every time I try to do something. I’m so looking forward to that, but then I won’t have anyone to cook for. Oh well. The menu for dinner was: Purdue Beef served over mashed potatoes (leftover cooking juices served as gravy) and green beans from a can. Yum… If I’m going to put all that effort into the main course then the veggies aren’t going to be fancy, sorry folks. The beef part was easy, but it takes a lot of effort for me to make mashed potatoes. I know….I’m weird. ~And I refuse to make mashed potatoes from a box!~ Anyway, it really was good. Everyone liked it. Here is the recipe all typed up neatly for you.
3-5 lbs. beef roast
2 tsp. red pepper
2 tsp. basil
2 tsp. oregano
1 pkg. Lipton Onion Soup mix (or any brand you like)
1 clove garlic or 1/8 tsp. garlic (powder, salt, granulated?)
1 1/2 cups water
Add all ingredients to slow cooker and cook on low for 10-12 hours or on high about 5 hours.
Quick and simple with just a few ingredients. Voila….dinner!