I had a frozen (about 1 1/3 lb) rump beef roast in the freezer. I thawed it in the fridge about 24 hours, then cut it into about 2-3" cubes, cutting out the big chunks of fat, too. I threw the cubes in the crock pot & the called-for ingredients, along with double the called for amount of both golden mushroom soup & water. I also added garlic, salt and a generous amount of black pepper. I didn't measure the ingredients, just eyeballed it. I thought it was cooking on low but thanks to a loose knob on my crock pot, was actually cooking on High. I checked it after about 4 hours and it looked pretty done. Turned it down to Low after realizing the mistake, then took the big chunks of meat out with a slotted spoon and shred them into smaller bits and eliminated the rest of the major fat chunks. I threw the meat back in the crock pot & added my brick of cream cheese, sliced into about 5 chunks, a dollop of sour cream & about two Tbps of beef broth. I cooked it about 10 more minutes on Low, stirring occasionally for the cream cheese to mix well, before eating over No Yolk noodles. Delicious!!! The only thing I'll do differently next time is make sure I let it cook a bit longer with the cream cheese in it because I could see the little white chunks, even though it tasted smooth & great!
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I had a frozen (about 1 1/3 lb) rump beef roast in the freezer. I thawed it in the fridge...