Monday, August 16, 2010

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.

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.

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