Source: Crockpot Cooking from Barbara Blitz

Source: Crockpot Cooking from Barbara Blitz

Ingredients:
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Beef Roast(s)
onion
spices
optional: potatoes, carrots, sweedes, turnips

Directions:
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Brown the roast(s) on all sides in a little bit of oil. Place in the
crock pot. Add an onion, cut in about 6-8 pieces. Add spices (we don't
use salt - we add Mrs. Dash Garlic and Herb, plus some additional
garlic and pepper). Cover with water.
Sometimes I add a dash of beef boullion granules. Set on high. I let
this simmer away for about 5 - 6 hours. We usually add potatoes
(quartered) the last 60-80 minutes. Other root veggies work great too.
Now, for the DOUBLE DUTY:
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For the leftovers, I slice the roast somewhat thin, and breakup up the
slices (sort of shred it), put it in a sauce pan and add barbecue sauce
and a little water. I let this simmer for about 20 minutes, stirring
occasionally. If it gets too dry add more sauce or water. Serve on
rolls. This is great to take for lunch and heat in the microwave at
work.
Note:
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Be sure to select a roast or two that will fit it the crock pot! (My
first one didn't!)
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(5 of 29) [12/17/1999 10:58:23 AM]
Crockpot Recipes: COLLECTION
*
From: darsie@ece.ucdavis.edu (Richard Darsie)
Source: The Enchanted Broccoli Forest
BROCCOLI AND TOFU IN SPICY ALMOND SAUCE
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