Week 51: Crock-pot Beef Roast

I know. It's summer. This is totally not a summer meal. I wanted some comfort food, though, and this is a comfort food meal that did not require turning on the oven.

Taken from Natalie (Perrys' Plate) on Tasty Kitchen

Prep time: 10 minutes

Cook time: 8 hours

Servings: 6

1 whole beef roast (1 1/2 to 2 lb)

1/2 tsp salt

1/2 tsp ground black pepper

1/2 C beef broth

1/4 C soy sauce

4 cloves garlic, chopped

1/2 tsp crushed red pepper flakes

2 Tbsp freshly squeezed lemon juice

Place roast (thawed or frozen) in a 2.5 to 4 qt. slow cooker, and season with salt and pepper. Add remaining ingredients (except the lemon juice) over the beef. Cover and cook on low for 8 to 10 hours.

Sprinkle with lemon juice, shred into large chunks, and remove from the slow cooker. Serve beef and juices over mashed potatoes, rice, or noodles.

My Notes:
This turned out great. It was super-easy and very tasty.