Slow Cooker Beef Tips and Rice recipe
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Ingredients
- 1 (32 fluid ounce) container beef broth 1 (10.75 ounce) can condensed cream of mushroom soup with roasted garlic ¼ large onion, chopped ¼ large onion, sliced 1 (2 pound) beef rump roast 2 tablespoons butter 2 tablespoons all-purpose flour 4 cups cooked brown rice
Nutrition Info
- 440.4 caloriescarbohydrate: 37.9 gcholesterol: 79.2 mgfat: 16.8 gfiber: 3 gprotein: 31.8 gsaturatedFat: 6.9 gservingSize: -sodium: 775.3 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Beef Tips and Rice
Directions
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Mix beef broth, mushroom soup with roasted garlic, chopped onion, and sliced onion together in a slow cooker until thoroughly combined, place the beef rump roast into the soup mixture, cover the cooker, and cook on Low until beef is very tender, at least 7 hours.
One hour before serving time, remove the roast from the cooker and cut into bite-size pieces, remove and strain 2 cups of beef broth and set aside. Return beef pieces to the slow cooker.
Melt butter in a heavy skillet over medium heat and stir in flour to make a paste. Reduce heat to low and cook and stir the flour mixture until it bubbles and turns golden brown, about 15 minutes. Watch carefully because the mixture burns easily. Whisk about 1/4 cup of the reserved beef broth into flour mixture at a time and bring gravy to a simmer.
To serve, spoon brown rice onto serving plates and top with beef pieces, pour gravy over beef.