Slow Cooker
Sunday Roast with Gravy
Roasted Green Beans and Grits
Wine Recommendation
Alamos Malbec
Ingredients
- 1 large onion, sliced
- 2½ lb boneless beef rump roast
- 1 (1-oz) envelope onion soup mix
- 1 (10.5-oz) can cream of mushroom soup
- 1¾ cups low-sodium beef broth
- 1 Tbsp Worcestershire sauce
Instructions
- Place onion in a greased 5- to 7-quart slow cooker; top with roast. Sprinkle onion soup mix over roast.
- Whisk together soup, broth, and Worcestershire sauce; pour over roast.
- Cover and cook on LOW 8 hours or until beef is tender. Slice roast. Serve roast and gravy over Grits recipe.
Side Dish Ingredients
- 2 lb green beans, trimmed
- 2 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 1½ cups uncooked quick-cooking grits
Side Dish Instructions
- Preheat oven to 400°F.
- Toss together green beans, oil, salt, and pepper on a large rimmed baking sheet; spread in a single layer. Bake 12 to 15 minutes or until lightly browned, stirring halfway through baking.
- Cook grits according to package directions.
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