Easy Beef Pot Roast with Veggies
Each week I talk with Matt Swaim on Sacred Heart Radio about Bible Foods & Herbs. This week we talked about beef
“Abraham ran to the herd and took a fatted calf, tender and good, and gave it to the servant to prepare it….”
Better it s a dinner of herbs where love is than a fatted ox and hatred with it.
Luke 15:23 talks about the prodigal son being fed a fattened calf.
Cows and oxen were used for plowing fields and were considered too valuable by most people to be used for meat on an every day basis. But on special occasions, such as the arrival of guests, holiday feasts or receptions, what they called a “fatted calf”, a calf that was specially cared for and fattened, was taken from the herd to be butchered and roasted.
Beef was common at Kings tables and King Solomon had 4 different kinds of meat, including beef, on his table daily.
Easy Slow Cooker Pot Roast
Beef is a good source of body-building protein. Our bodies absorb the iron in meats quite well. Meat is like a gold mine of minerals and vitamins. It can help boost the immune system and prevent some anemias especially if you exercise a lot.
This recipe is adapted from reader Lottie Hilgefort, and I can tell you this: it’s a favorite dish to tote to someone who has just had a baby, who is recovering from illness, or just as a “I made this for you” friendly kind of supper.
3 pounds chuck roast, trimmed as necessary
1 envelope dry beefy-onion or regular onion soup
1 can cream of mushroom soup, low sodium or regular
1 soup can red wine or beef broth or water
1 tablespoon flour
2 beef bouillon cubes
Place roast in crockpot. Mix remaining ingredients and pour over. Cook on low 8-10 hours or 4-5 on high.. If too thick, stir in a bit more wine, broth or water. Serve with mashed potatoes, noodles or rice.
Tip from Rita’s kitchen: Add some potatoes and carrots when you start the cooking process – those little baby carrots work well - and now you have a complete meal in a pot!