Oh how I love to come home to the heavenly fragrance of something simmering in the crock pot. When I walked in the door yesterday, the entire house smelled like the Walton’s house probably smelled after Mamma and Granny spent hours preparing a warm-for-your-tummy comforting pot roast with vegetables for John Boy and the gang. Yup… it was that good!
Before I share this very simple, very easy and very delicious recipe, I want to invite you to visit a friend of mine. Precious Sharon Sloan, sister in my heart, just launched a new blog called His Table for Two. It is beautiful. I love her heart for the Lord and her heart for others. If we all lived in the same neighborhood, we could gather in my kitchen and then head to Sharon’s kitchen and then to yours. How wonderful would that be? But… since we don’t all live on the same cul-de-sac, we can pop from blog to blog. So, if you have a few moments in the midst of your crazy schedule, visit Sharon for a little peace, a little of His presence, and a little of her heart. It’s food for your soul.
OK – now for this perfect Sunday supper. Really. It’s perfect. Well… not if you’re a vegetarian. And not if you don’t like red meat. But for everyone else… it’s perfect. Trust me 
Crock Pot Short Ribs and Gravy
Ingredients:
- 1 onion, cut in half and sliced thinly
- 1 package sliced mushrooms
- 2-3 pounds short ribs on the bone (depending on the number of people you are feeding)
- 1 can cream of mushroom soup
- 1 envelope Lipton’s Onion Soup mix
- 1/2 cup white wine (can replace with water)
- 1/2 cup water
- cornstarch to thicken (optional)
Place sliced onion and half of the sliced mushrooms in the bottom of crock pot. Set the short ribs on top of the onions and mushrooms and then top with remaining mushrooms.
Combine soup, soup mix, wine (if using) and water in a mixing bowl and pour over top. Cover. Set crock pot on low and cook for 8 hours.
If you would like to thicken the sauce, remove the meat to a serving platter and turn crock pot up to high. Combine 2 tablespoons cornstarch with 2 tablespoons cold water, stirring until smooth. Stir into the juices in the crock pot and let simmer for 10-15 minutes to thicken slightly. Pour sauce over ribs and serve.
(I served with brown rice.)
Note: If your crock pot doesn’t heat to a simmer quickly, pour the juices into a sauce pan and bring to a simmer on your stove to thicken.
Sweetest Blessings,
LeAnn
{ 6 comments… read them below or add one }
Oh LeAnn – you are the sweetest! You bless me!
The site has trouble all day and has not been accepting comments. We are on it and are trying to fix it!!
I so appreciate your heart and love and encouragement.
Love you so much,
Sharon
LeAnn,
If I move to Charlotte, would you cook for me every night?
Carol
Yes, I will
Ya’ll… I completely forgot to mention that you need to skim the fat off the top before you thicken the “gravy.” Hopefully that is just a given and not needed in the instructions! YIPES! I can’t believe I forgot to mention that in the recipe!
LeAnn,
My husband is the chef in the family, and I have handed him several of your main dish recipes, and we have loved each one! He was just asking about pot roast last week, and I told him it was always too dry for me….and here it is today! Will definitely try it this weekend. Oh ya, and I have loved all the desserts you have shared, and have the extra pounds to prove it! Is there anyway to cut some of the calories/fat without sacrificing the great taste?
LeAnn,
Tried this yummy recipe today. An absolute hit! I always have several packages of short ribs left in the freezer after every other cut from our butchering is used, (well, except maybe the soup bones and the heart or tongue ~ have any good ideas for them?) Now, I have a great way to use the short ribs. They were so tender and tasty. And, yes, when I saw all the fat on top of the drippings, I did skim it, even though you hadn’t mentioned it.
Thank you for all the great recipes you share with us, I have tried many and been so pleased.
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