Recently, we did an Italian Beef and it took 24 hrs to cook in my crock-pot. It was crazy. Then a few days later we made a chicken dish in the crock-pot and it cooked fine but we tested the temp of the liquid in the crock-pot and it wasn't heating like it should. So, I had to go shopping for a new one a few weeks ago and today we tried it out with a roast. And it was amazing!!
I mixed a couple of recipes that I found online and it was a great recipe and the roast was so tender!!
Crock-Pot Roast
1 Chuck Roast (I used about a 3 lb roast)
1 large sweet onion
Carrots (I used baby carrots)
Garlic, 3-6 cloves
1 packet onion soup mix
32 oz Beef Stock
Salt & Pepper.
Spray crock-pot with cooking spray and turn on. Next heat up a skillet and get it hot, add a touch of olive oil. Cut onion into quarters and place into skillet, brown on all sides and then place in crock-pot. Next brown the carrots and put into a bowl, set aside.
Cut slits in the roast and place slivers of garlic in the slits then season with salt and fresh ground pepper on both sides. Add a touch more olive oil to skillet and place roast in pan. Brown on all sides and then add to crock pot. Place carrots around roast.
Take approx 1/2 of the beef stock and the packet of onion soup and add to the hot skillet, with a wisk, remove all of the browned bits that are stuck on the bottom of the pan. Add liquid to the crock pot and add in rest of beef stock.
Cook on low for 8 hours.
Serve roast with the onions, carrots and mashed potatoes.
I have linked this recipe to:
I bet it's the garlic that makes it. That and the browning. I often skip that step when I'm in a hurry but it does make it taste good. Thanks for linking up!
ReplyDelete