Sunday, November 2, 2008

The Week of the Crockpot Part 4: Russian Roast

Another crockpot favorite around here. This recipe is from JaNae who I had the pleasure of getting to know through a Recipe Swap enrichment group in our last ward. I love the flavor of this roast and the sauce made from the strained juices is fab over rice.

Russian Roast

8 oz or 1 cup apricot preserves
8 oz or 1 cup Russian salad dressing
1 packet dry onion soup mix
1 cup water
rump roast or eye of round roast
3 tablespoons ultra gel or 1 1/2 tablespoons cornstarch mixed with a little water
2 teaspoons beef bouillon granules or 2 cubes beef bouillon (crushed)

Place roast in crockpot with water. Cover with jam, dressing, and soup mix. Cook on low for 8 hours.

To make a sauce:
Strain the liquid from the crockpot into a saucepan. Add Ultra Gel or cornstarch and beef bouillon. Stir over med high heat until thickened. Serve beef and sauce with rice.

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