| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 8 | Servings | |
INGREDIENTS
| Beef roast(s) | ||
| Onion | ||
| Spices | ||
| Optional: potatoes; carrots, sweedes; turnips |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION) Date: Mon, 6 Sep 93 09:30:43 +0200 From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) Source: Crockpot Cooking from Barbara Blitz 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: 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: Be sure to select a roast or two that will fit it the crock pot! (My first one didn't!) REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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