Since it’s been cold here in Colorado lately, I’ve been craving your typical cold-weather, stick to your ribs type foods. So I got a nice 1.5 pound beef roast to slow cook all day. It’s a perfect lazy, cold, Sunday meal.
1.5 pound roast
3 large carrots, peeled and cut up
1 large potato, rinsed and diced
1 celery stalk
1 cup beef broth
1/2 onion, cut into quarters or eighths
Salt & pepper (or Nature’s Seasons)
Step 1: Brown the roast on all sides in a frying pan over high heat. It only takes a few minutes per side. It will be nicely browned. Place in the crock pot.
Step 2: Peel several cloves of garlic. (Don’t do this part if you don’t like garlic, obviously.)
Step 3: Cut small slits in the roast and stick the cloves inside. Season the roast all over with Nature’s Seasoning or salt & pepper.
Step 4: Cut up veggies and add to the roast. Pour in beef broth.
Step 5: Cook on high for at least 4 hours, up to 7 hours. The roast should be cooked through, and fall-apart tender.
I cut 1/2 inch slabs of beef and a big spoonful of the veggies. Delicious with a piece of bread & Country Crock and a glass of milk. It really hits the spot and makes your tummy happy!
My boyfriend came up with another way to eat this, by taking a piece of buttered bread and topping it with a thick slice of beef and some veggies, then adding a sprinkle of cheddar cheese on top. Also a great way to enjoy this fall favorite!