Let's face it. We just don't have the time to sit and watch a roast roast all day. This recipe requires a little work up front, but then it's on its own for the day.
3+ lb. Roast beef
Canola oil
Salt
Pepper
2 Cloves Garlic
Large Onion, sliced thin
2 T butter
Wine
Tomato juice
Worcestershire sauce
3 T Italian seasoning
Celery
Carrots
Roasted Chilis
Mushrooms (one can or fresh sliced)
2 T Flour
Cut beef roast into six chunks and pan fried in canola oil with salt, pepper and two cloves of garlic until meat is browned on all sides. Add sliced onion with butter. Add a splash of wine to deglaze pan. Put all into crock pot. Add tomato juice until 1/3 meat is covered, 10 dashes Worcestershire sauce and Italian seasoning. Add sliced celery and carrots to preference. Slow cook on low for about 8 hours. In last hour, add roasted chilis, mushrooms and salt and pepper to taste. Add flour to thicken sauce. Meat will fall apart - shred to serve.
We served with fingerling potatoes, boiled and seasoned with butter, salt, pepper and dill.
3+ lb. Roast beef
Canola oil
Salt
Pepper
2 Cloves Garlic
Large Onion, sliced thin
2 T butter
Wine
Tomato juice
Worcestershire sauce
3 T Italian seasoning
Celery
Carrots
Roasted Chilis
Mushrooms (one can or fresh sliced)
2 T Flour
Cut beef roast into six chunks and pan fried in canola oil with salt, pepper and two cloves of garlic until meat is browned on all sides. Add sliced onion with butter. Add a splash of wine to deglaze pan. Put all into crock pot. Add tomato juice until 1/3 meat is covered, 10 dashes Worcestershire sauce and Italian seasoning. Add sliced celery and carrots to preference. Slow cook on low for about 8 hours. In last hour, add roasted chilis, mushrooms and salt and pepper to taste. Add flour to thicken sauce. Meat will fall apart - shred to serve.
We served with fingerling potatoes, boiled and seasoned with butter, salt, pepper and dill.
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