ROAST BEEF
Serves 6-
1- 1/2 pounds beef roast
1/2 teaspoon black pepper2 garlic cloves -- minced
1/2 package onion soup mix
2 teaspoons Worcestershire sauce
1 teaspoon steak sauce
3 carrots -- sliced
2 celery stalks -- diced
1 green bell pepper -- chopped
1 yellow onion
1/2 cup water
1/2 cup tomato juice
Cut beef roast into serving-sized portions. Use more beef if you
need more than 6 servings. Brown beef in a bit of vegetable oil,
although you can skip this step if rushed for time. Slice onion
and separate into rings. Dice the peeled carrots, dice the
celery and slice the peppers into thin strips or circles. Place
these into bottom of crockpot. Sprinkle the beef pieces with
fresh ground black pepper, minced garlic and the onion soup mix.
Place on top of the vegetables.
Mix the steak sauce and
Worcestershire sauce in a small bowl with about 1/2 cup water
and 1/2 cup tomato juice. Pour this over the meat. Turn the
crockpot to high for 30 minutes, or, if you're in a hurry, skip
this step. Turn to low, cover and cook for 7-9 hours.
* Keep the crockpot covered
as much as possible throughout cooking time. A crockpot can be
used to cook this type of meal for a varied amount of time,
depending on your schedule. It is not important that you take
the meat and vegetables out at a specific amount of time. One or
two hours either way usually makes no difference.
When ready to serve, dip
meat and vegetables out of pot with a slotted spoon. Use the
liquid as is or turn crockpot to high and thicken liquid with a
little flour or cornstarch.
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