Cowboy Roast

One sunday I was looking for a recipe for a cross rib roast I bought on sale that I could cook while at church, my oven does not have time bake (that is how old it is) so I am limited to cooking for 3 hours or a crock pot. I came across this recipe and it work beautifully...I have made it a few times now because Matt has to have beef on sundays!

4-5 pound Cross Rib Roast, thawed and leave rolled up
Marinate for at least 3-4 hours in:
1/2 c ketscup
1/4 c soy
2T red wine vinegar
2T salad oil
1 tsp grd ginger ( I use 1T fresh grated)
1 clove garlic, minced ( can use 1 tsp powdered)
1 bunch of green onion, chopped
Mix marinade in a ziploc bag and add roast covering well.

Preheat oven to 400 degrees
Remove roast from marinade and drain off excess in bag and set aside
Place in a roasting pan with a rack and Roast for 1 hour then turn off oven, DO NOT open the door and leave for 3 hours(thus perfect for sundays) then baste the roast with marinade and cook for 20 minutes at 325 or till beef rare temp. Remove and slice up to serve
While roasting, heat up extra marinade in a pan and then add the drippings from the roast to make a great gravy ( thin but sassy) to pour over the meat.

Beef Chuck Roast

I got this recipes from Cheri Taylor and it’s the best roast ever!

3-5 pound chuck roast
3 cans cream of mushroom soup
1 package onion soup mix
Place roast in crock pot, mix soup together. Pour soup mixture over roast.
Cook on high for 5 hours.
The soup makes a delicious gravy and the roast falls apart.

Crock Pot Beef- makes lots of gravy so use more meat

3-5 lb. beef roast
Garlic salt the roast and place in crockpot (no need to brown first)
1 can cream of mushroom soup
1 pkg dry onion soup mix
1 can beef gravy (omit and add 1 1/2 c. water and dry gravy mix )
1/2 c. brown sugar
3 T. vinegar
2 T. soy sauce
1 T. Worcestershire sauce

Mix all together and pour over roast. Cook for about 12 hrs. on low, or 6-7 hours on high. Remove roast. Strain gravy and thicken with a mixture of cornstarch and cold water until preferred consistency.

Crockpot Beef Stroganoff

1-2 lbs. cubed beef stew meat
1-2 (10.75 oz.) cans cream of mushroom soup (I use 1 can per 1lb. of meat—but all other ingredients stay the same regardless)
1/2 – 1 packet onion soup mix (depending on how flavorful you like it)
1/2 cup chopped onions
1/2 c. water
1 Tblspn. Worcestershire sauce
4 ounces cream cheese
4-6 ounces fresh mushrooms (optional)
dollop of sour cream
salt, pepper and garlic (desired amount)


In a crockpot, combine the meat, soups, onion, water and Worcestershire sauce.

Optional: sprinkle the meat with some salt and pepper and add about 1/2 tsp. of crushed garlic (I don’t do it because the Onion soup mix has plenty of flavor)

Cook on low setting for 8 hours or on high setting for about 5 hours.

About a half hour before serving:
Saute the mushrooms in a little oil and add them.
Stir in the cream cheese and a dollop of sour cream.

Serve over rice or egg noodles. (We prefer the egg noodles)