Had two different smaller cuts of roast beef that added to about 4.75 pounds and a nice new, barely used, Crockpot™. Yeh, the brand even. Automagical nearly everything. Kinda cool, so. . .
Rolled the two cuts of beef around in some salt and black pepper, then rolled ’em around in a wee bit of flour. Browned ’em in a hot pan, then. . . Oh, heck, I’ll just do it semi-right:
Crockpot “Roast Beast”
Recipe Type: meal
Author:
Prep time:
Cook time:
Total time:
Crockpot “roast” beef
Ingredients
- 4.75 lbs roasting beef (whatever cut you want)
- 2 tbs oil for frying
- 2 yellow onions
- 5 cloves garlic, crushed (not pressed or cut)
- 5 dried serano or cayenne peppers (optional)
- 2 bay leaves
- 1 15oz can stewed tomatoes
- 1 15oz can beef broth (I used an onion beef broth)
- 2 tbs Kitchen Bouquet Browning and Seasoning Sauce™
- 1/4 cup Worcestershire sauce
- 1/4 cup red wine (your choice)
- Coarsely chopped carrots (optional, amount as desired)
Instructions
- Quarter the onions and crush the garlic. Coat the cut(s) of beef in salt and pepper, then roll them in flour.
- In a large frying pan, brown the beef in hot oil, adding the garlic and onions after turning the pieces of meat once.
- Place the beef, fat side up, in the crock pot. Add the onions, garlic, bay leaves, peppers, etc.
- Add the liquid ingredients.
- Cook on high for 30 minutes, then switch to low heat for another 6.5-7.5 hours.
Sounds like the perfect cold day meal
It turned out remarkably well. Juicy, fall-apart meat and a broth that’s as good as I’ve ever had from any roast. I really like the way the new CrockPot™ my Wonder Woman gave me for Xmas does the job. Set the time for each function and when it’s expired it just “automagically” turns to “warm” mode. I’ve always had manual ‘pots before and never wanted one of these “automagic” ones, but now? Not going back w/o a fight. *heh*