Another rainy, cold, dreary day here in North Alabama. I knew this would be a day I would be late getting home this afternoon, so it was the perfect day for a slow cooker meal.
Literally, 10 minutes of prep work early this morning before leaving for work, and the main portion of the meal was ready when I walked through the door tonight.
1 beef roast (4 - 4 1/2 lbs.)
Freshly ground black pepper
1 T. freshly chopped garlic
2 bay leaves
1 T. Better than Bouillon (beef flavor)
1 yellow onion, halved and then sliced
3 cups baby carrots
4 cups water
Spray a slow cooker with non-stick spray. Liberally season the roast with the black pepper and place into the slow cooker.
Add garlic and bay leaves. The bouillon will have salt, so no additional salt is needed while the roast cooks. Add the salt to the water and stir to combine.
Layer the onions and carrots on top of the roast. Slowly pour in the water/bouillon.
Cover and set the slow cooker to high for 6 hours. My cooker will automatically reduce the heat to low. The longer the roast cooks, the more tender it will be.
When ready to serve, taste, and add salt if needed. Remove bay leaves before serving.
Serve over mashed potatoes or rice.
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Looks good. I love roast, onion, potatoes and carrots. My hubby won't eat cooked carrots.
ReplyDeleteCooked carrots are Sweet Harold's favorite vegetable. And the grandsons prefer mashed potatoes over those cooked with the roast. So, this one was a hit for all of them. lol
ReplyDelete