Crockpot Recipe of the Week: Kings Forest Beef

Throw this in your crockpot first thing in the morning.  Watch your family sing for their supper.

The Stuff:

2-2/12 lbs. London Broil (or any beef roast that could use a little low-and-slow love)
1 t celery salt
kosher salt and cracked black pepper
1 large onion, roughly chopped
10 oz. white mushrooms, sliced
2 c beef stock (or 2 beef boullion cubes dissolved in 2 c boiling water)
1 1/2 c red wine
1 pkg. onion soup mix
1 t garlic powder
2 T flour plus 6 T
1 T minced garlic
1 T dijon mustard
2 T A-1 Steak Sauce
1 t Gravy Master

What to do with The Stuff:

Rinse beef and pat dry with paper towel.  Season both sides with salt, pepper and celery salt.  Set aside.  (You can sear it in some oil in a large dutch oven after seasoning but why add the extra step and extra pot to wash?)

Layer half of the onion in the bottom of a large crockpot.  Place beef on top.  Add mushrooms and the rest of the onion.  Add onion soup mix and garlic powder.

In a small bowl, add flour and whisk in beef stock.  Add garlic, dijon mustard, A-1 and Gravy Master.  Whisk until blended.  Pour over meat and vegetables in crockpot.  Add red wine to crockpot.

Cover and cook on low heat 8 hours.  When done, remove meat.  In small bowl, whisk 6 T flour with 1 c HOT water until smooth.  Add to crockpot and stir to combine.  Allow gravy to thicken and flour taste to cook off.  Season with S&P as needed.  Slice beef and serve over egg noodles with plenty of gravy.

NOTE:  If your crockpot dies in the middle of cooking, transfer everything to large dutch oven.  Mumble obscenities and stomp around the kitchen slamming cabinet doors and drawers.  Pour a glass of wine.  It'll be alright.