Saturday, February 22, 2014

Cream Cheese Chuck Roast


4 lbs chuck roast, cut into 1 inch cubes ( remove fat)
2 tablespoons butter, melted
1 teaspoon fresh ground black pepper
1 package good seasons original Italian salad dressing mix
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon horseradish or 1 tablespoon horseradish sauce
2 tablespoons butter
8 ounces cream cheese, cubed
1 (10 3/4 ounce) cans cream of mushroom soup
1 (8 ounce) packages fresh sliced mushrooms
1 1/2 teaspoons kitchen bouquet browning sauce


Cut the chuck roast into 1-inch cubes and remove all fat and place roast in Crockpot.

Drizzle melted butter over and then sprinkle the package of Italian dressing mix over all.

Cover and cook on low for 6-7 hours.

About 45 minutes before done, brown the onion and garlic in the 2 tablespoons butter.

Add cream cheese, mushroom soup, mushrooms and Kitchen Bouquet; stir until smooth.

Pour sauce mixture over cubed beef in crockpot and cook an additional 30-45 minutes.

Serve beef cubes and gravy over cooked egg noodles or rice.

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