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No-Fail Beef Roast - serves 6
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Leftover Roast is a GREAT
starting point for other recipes. Make:
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3-4 lb. Meadow Maid® Foods chuck roast or sirloin tip
(smaller, bigger and other cuts okay, too)
garlic powder or cloves of
garlic
fresh ground black pepper
(optional) other seasonings:
red wine, pinch of thyme, oregano, red pepper
flakes, dried onion
(optional) vegetables:
onions, potatoes, carrots, parsnips
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Roast Beef Sandwiches, cold or
hot
Shredded Beef Tacos, Burritos,
or Enchiladas
Barbequed Beef
Beef Vegetable Soup
French Onion Soup (from the
beef stock)
Cold Beef Salad
and Much More!
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The success of this recipe
lies in the method. Use a slow cooker (crock
pot), and cook for most of the day.
Place the thawed roast in the
crock pot. Sprinkle with generous amounts of
garlic powder (or toss in a few garlic cloves),
fresh ground pepper, and other seasonings, if
desired.
If you opt to add vegetables,
peel and quarter an onion or two, and toss them in.
Scrub a few potatoes and carrots - amount
depends on appetite. If the potatoes and
carrots are large, cut them in half or quarter
them. Keep vegie pieces at least large egg
size. Pile the vegetables on top of the
roast, in the pot.
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Add 1-2 cups water. One
cup is enough; use two if you want beef stock to
make soup later.
Put on the lid. Set the
crock pot on high. When the food starts to
simmer - varies with crock, maybe 45-60 minutes -
turn back to low, and let simmer all day (5 to 8
hours). I usually start a roast about 10 am,
and we eat about 6-7 pm.
Remove to serving platter.
The juice makes great gravy, if you desire,
or nutritious stock for soups and other recipes.
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