The Ingles had nice chuck roasts on sale, so I picked up a nice sized one on Sunday for a slow cooker meal this week. I love coming home to the smell of supper cooking. I seem to use my slow cooker more in the fall/winter months than spring/summer months for whatever reason.
Anyway, the original recipe simply has the seasoning packets and a 1/2 cup of water. While this is a good roast, last nights roast was wonderful. Give it a try and let me know what you think.
Supper last night:
To Die For Beef Roast (modified)*
Creamed Potatoes
Carrots and Peas
Cole Slaw
Biscuits
To Die For Beef Roast (modified)
1 medium size beef roast
1 packet brown gravy mix
1 packet ranch dressing mix
1 packet Italian dressing mix
1 cup vegetable stock (Kitchen Basics - in a carton) may sub beef stock, broth or consomme
1 can beef consomme
1/2 cup dry red wine
1 tsp. Worcestershire sauce
1 tsp. rosemary
1 tsp. pepper
1/2 tsp. celery seed
1 large onion - sliced in 1/2 inch slices or wedges
Optional:
baby carrots
small potatoes
mushrooms
Add the onion and any other vegetable you use to the bottom of the crock pot. Place roast on top of vegetables.
Mix broth, consomme and red wine with seasoning packets, Worcestershire sauce, rosemary, pepper and celery seed. Pour over roast.
Cook at medium heat 8 hours. I never worry too much about over cooking this roast. Mine has been in as long as 10 hours and it was fine.
So, until tomorrow........
S~~
