Crock pot: Beef Roast

Published March 19, 2015 by lynn k scott

Sadly, I have no idea what roast this was.  It was wrapped in a cute little netting.  I know, it’s sad.  Forgive me.  The day before yesterday, when I made this, I only had 4 hours sleep.  I’m shocked I actually made it all day, including starting dinner.

I didn’t use my seasoning shaker.  Another pathetic excuse….it was dirty and I didn’t feel like washing it.  What?  At least I’m honest.  Onto the meal.20150318_062048

Either slice some potatoes or onions and lay it on the bottom of the crock.  I usually use onions, but felt like potatoes this time around.  The veggies become your “rack” to set the meat on.  Season meat and set on the potatoes and/or onions you already put in the crock.

20150318_063136Peel and quarter potatoes.

If you lazy cook like me, if you have red or yellow potatoes, you can just wash and quarter them, as they don’t require peeling.  Arrange them around the roast.

Next peel and rough chop some carrots (an inch or two in length).  Place them around the roast, on top of the potatoes. Add about a half to a cup of water.  If you want to make gravy, add another half cup or so.  I actually cover the potatoes, because I personally, like the way they turn out when immersed.20150318_063905

I set it to cook on high for 6 hours.  It was very tender, but I think four or five hours would have been better.  It was a fairly small roast; about three pounds.  Another quick dinner.  This time, the sides were already included.

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