Miss Ginny, as we called her, was sometimes called "Sully" by others in the neighborhood. She was one of those really quiet types with a very dry sense of humor but she was lots of fun. One day she rescued me from a potential house fire. I was warming wax on the stove for a school project and it caught fire. I ran out front, yelling FIRE! And she came running over. She grabbed the pan and tossed it out into the backyard. Afterward, she chastised me for doing something so dangerous without my parents being home. Then she smiled, winked, and said: "If you need to rescue the pan let me know." Her way of saying she would help me keep out of trouble later if I didn't want my parents to know. Well, the pot was ruined and so was some of the grass. But our house still stood, thanks to Miss Ginny!
- 1 3.2 lb boneless beef chuck roast
- 1/4 tsp salt
- 1 1/2 tbsp vegetable oil
- 1/8 tsp ground black pepper
- 1 can Campbell's Condensed Cream of Mushroom Soup
- 1 packet of dry onion soup mix
- 1 cup beef broth
- 3 cloves minced garlic
- 3 large carrots, cut into rough chunks
- 1 lb baby red potatoes
- 4 little sprigs of fresh thyme
- 2 bay leaves
- 1 small sprig of rosemary
- 2 tbsp AP flour
- 1/4 cup cold water
- Season your beef on all sides with salt and pepper.
- Heat a deep skillet or pot with the oil on medium-high and cook until browned on all sides.
- In a bowl, combine the soup mix, broth, garlic, and soup and whisk together.
- Place the vegetables into the crockpot with the liquid and top with the roast and sprigs.
- Cover and cook on low for 7-8 hours or until the vegetables are fork-tender.
- Remove beef from the cooker, and cover to keep warm.
- Discard the sprigs and bay leaf.
- Remove the vegetables.
- Stir in the flour slurry made with flour and water and turn to high, whisking until it's smooth. Serve the gravy over the meat and vegetables.
This is such an easy way to cook a good cut of chuck! I still make this today and people still love it!