Recipe and picture courtesy of Lisa Miles O'Connor
Recipe:
I used a 3.5 lb eye round
roast and did a dry rub around the whole roast of black pepper, salt, onion
powder and garlic powder mix. Two medium onions and cubed them to bite size, 12
yukon gold potatoes and cubed them and used the already peeled small bag of
carrots about 3/4 of a small bag. I mixed the veggies and put a few layers on
the bottom and then I put the roast in the middle of the crock and surrounded
it with the rest of the veggies and potatoes. I used about 3/4 of a largest can
of beef broth to bring it to about 2 1/2 inches from the top of the crock. I
turned on high for 2 hours, then on low for 8 more hours. I took out the roast,
veggies and potatoes and kept the broth in the crock and added flour to thicken
the broth to a gravy with a whisk. Put the veggie/potatoes back in crock on
high for 10 minutes while carving the roast and served. The recipe I saw read 5
hours on high or 8 hours on low but I left it in a little longer for a more
well done roast. It was so tender and had enough for the next few nights as well.
Hope you like it.
No comments:
Post a Comment