Tuesday, August 11, 2009
Where's the beef?
You can't tell from this picture, but there's a delicious roast under all those yummy vegetables. This is a crock-pot roast and so much easier than using the oven on a hot summer day.
1 chuck roast
5-6 medium potatoes, peeled
4 carrots, peeled & rough chopped
4 ribs celery, rough chopped
1 can beef broth
1 tablespoon canola oil
1/4 teaspoon coarse black pepper
1/4 teaspoon salt
1/2 teaspoon garlic powder
2 tablespoons Worchestershire sauce
Heat oil in medium skillet. Season meat with a little salt, pepper and garlic powder. Quickly sear meat on all sides. Add meat to crockpot. Top with vegetables and seasonings. Pour beef broth over all. Cook on high for 1 hour. Reduce heat to low. Once or twice during cooking, baste vegetables with a little of the beef broth in the bottom of the crockpot. Continue to cook 6 hours or longer until beef and vegetables reach desired tenderness.