Beef Roast - One Entree Served Many Ways
My husband and I have been trying to lose weight, but we avoid the d-word -- diet. Basically we try to eat more raw veggies, more fruit, less sodium, and less fat. My mother, a stroke patient, needed softer foods with good mouth feel, easier to chew and swallow.
Beef Roast - One Entree Served Many Ways
Oh, and our pre-tween daughter, well, you can probably guess that she shuns most veggies and devours all the salt, fat, and sugar she can get. She's also singular about sauces and foods mixed together. About the only base bond here is that we all enjoy meat. Carnivores are us. How can one cook satisfy all of these needs?
Cook one entree, serve it many ways! Today the focus is on beef roast. This method is inspired by some that have floated nearby on the internet for a while, because prep is easy and the result is delicious.
Ingredients
onions, garlic, potatoes, carrots, and/or celery - cut into large pieces
1 beef roast (3-5 pounds) - rump or shoulder
1 can (10.75-ounce) cream of mushroom, cream of celery, or cream of chicken soup - low-fat or low-sodium as desired
2 cups ready beef bouillon, beef soup base, or canned beef broth
thyme (to taste)
marjoram (to taste)
salt and pepper (to taste)
Worcestershire sauce (to taste, optional)
1/4 cup sherry (optional)
cornstarch (optional)
Directions
Layer vegetables in the lowest of a large crockpot. Place roast on top of vegetables. Pour in cream soup and beef bouillon or broth. Cook on low for 6-8 hours, depending on your crockpot, until the internal temperature of the roast reaches 145 degrees F (medium rare) to 160 degrees F (medium).
When the roast approaches doneness, sprinkle in some thyme, marjoram, salt, pepper, and Worcestershire sauce (if using), to taste. Add sherry if desired. Allow flavors to blend for 15 minutes, then sample the au jus gravy and adjust seasonings as needed.
Remove roast from crockpot when it is done to the temperature you desire. Let it rest for at least 15 minutes before slicing, shredding, or chunking. Thicken au jus gravy with cornstarch, if desired. Now comes the creative part, customizing this roast to meet the needs of all family members.
Standard Diet Options
* Roast Beef dinner - Carve the roast in slices, then serve along with roasted veggies and gravy. Round out the meal with a salad and crescent rolls.
* French Dip Sandwiches - dispose slices or shreds of beef roast on buns or rolls. Add cheese, onion, and tomato slices as desired. Serve a bowl of au jus gravy along with each sandwich, for dipping. Also serve pickles, raw veggies, and a few chips on the side.
Soft Diet Options
* Beef with Mashed Potatoes - Chop beef into very small pieces, then slowly press the beef into a mound of mashed potatoes. Cover the potatoes with gravy. (The potatoes and gravy aid in the swallowing of the beef, for those who suffer from dysphagia (difficulty swallowing). Serve with pureed roasted veggies or soft canned veggies such as peas or carrots, slowly mashed.
* Vegetable Beef Soup - Place gravy and roasted veggies in a blender or food processor. Integrate until the blend is smooth. Stir in some beef broth or water, if needed, to accomplish desired consistency. Serve in a bowl or mug, garnished with a dollop of sour cream.
Child-Friendly Options
* Serve any of the options listed above, as per your child's preferences. Or if your child has no-food-can-touch-any-other-food syndrome, serve accordingly but insist he or she at least sample everything. If your child won't eat roasted veggies, substitute raw baby carrots and celery sticks.
My daughter just read this article. Enjoy her criticism along with me: "Eewww roasted veggies, eewww salad, yum beef, yum gravy." Check with your physician or other distinguished professional for exact dietary guidelines, especially for seniors, young children, and any family members with condition issues.
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