Over a Cup: A recipe for hearty roast beef

photo

Diane Prather

Slow Cooker Roast Beef

• Potatoes, peeled, cut into chunks

• Carrots, peeled, cut into chunks

• Onion, sliced

• Salt and pepper

• Bouillon cubes, as desired

• Canned beef broth, or water, or both

Prepare the vegetables and put them in the bottom of the slow cooker. Add salt and pepper. Season the beef and put it on top of the vegetables. Add water and/or beef broth. Cover the vegetables and part of the meat. (The liquid can be used to make gravy when the vegetables and meat are ready.) Cover and cook on high for 1 hour and then on low for about 7-8 hours. Or, cook it on high for about half the time. When ready to serve, remove the meat and vegetables to a serving dish. Pour the liquid into a saucepan and make gravy as you would with an oven-baked roast.

This past week, I’ve been forced to stay off my feet (my knees, to be precise) a good deal of the time, so I used a slow cooker recipe for one of our meals.

It made me think about slow cooker recipes in general.

As most everyone knows, the slow cooker is a great way to cook up delicious, nutritious meals.

Personally, I forget to thaw meat, so I don’t get the cooker filled before I have to leave for work. It’s a shame, too, because any inconvenience in the morning has a payback in the evening, after work.

The delicious aroma from the cooker greets me when I walk through the door, and I have more time to kick back, grateful that supper’s ready.

Consider the following recipe that I use to make a beef roast meal. (Note: Ingredient amounts are determined by the size of the slow cooker and the number of people you want to feed. You can add other ingredients as desired, too.)

To make “Slow Cooker Roast Beef,” you will need: a 2 1/2-pound or larger chuck roast; potatoes, cut into chunks; carrots, cut into chunks or small whole carrots; onion, sliced; a little salt and pepper; and some beef bouillon cubes or canned beef broth (used instead of water).

Prepare the vegetables and put them in the bottom of the cooker. Salt and pepper the vegetables. Salt and pepper the meat and put it on top of the vegetables.

Add water or broth or both. I try to cover the vegetables and part of the meat. Add bouillon cubes, as desired.

Cover. Cook on high for about an hour, and then on low for about eight hours. Or, cook it on high for about half the time.

When you’re almost ready to eat, remove the meat and vegetables from the slow cooker. Pour the juice into a saucepan and make gravy as you usually do.

Some cooks add tapioca to the vegetable and meat liquid in the beginning so that the juice thickens as it cooks. I have not tried this. Use the leftovers and canned gravy to make stew.

What’s your favorite slow cooker recipe? If you’d like to share, call me at 824-8809, or send the recipe to me at P.O. Box 415, Craig CO., 81626.

Comments

Use the comment form below to begin a discussion about this content.

Requires free registration

Posting comments requires a free account and verification.