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.
Crock-pot Roast
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.


Katy ~ said...

Gosh, I love pot roast!! Yours sounds good!

Judy said...

God bless crockpots! They are definitely wonderful to use in the summer, and all year long for that matter. So great to have a meal waiting for you at the end of the day.

Jimmy said...

Is it a beef less recipe..?? Nice posting

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