| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | German | Crockpot | 6 | Servings |
INGREDIENTS
| 3 | lb | Roast |
| 2 | Onions; sliced | |
| 3 | Potatoes, sliced | |
| 1/2 | c | Water or beef broth |
| 3 | Carrots, thinly sliced |
INSTRUCTIONS
Salt and pepper (Melt in your mouth tender, and s-u-c-h flavor!) Put vegetables in bottom of CROCK-POT. Salt and pepper meat, then put in pot. Add liquid. Cover and cook on Low 10 to 12 hours. (High: 4 to 5 hours). Remove meat and vegetables with spatula. From Rival Crock-pot cookbook, date unknown ROAST BEEF VARIATIONS German Style: Add 3 to 4 medium dill pickles and 1 teaspoon dill weed to above recipe. Italian: Add 1 8-ounce can tomato sauce, 1 teaspoon oregano and 1 teaspoon basil to basic roast beef recipe. Delete water. Without Vegetables: Season roast with salt, pepper and any other favorite seasonings. Add no liquid. Cook as directed. To keep tops of meat and vegetables moist when cooking smaller amounts, rub 1 tablespoon of butter or oil directly on top of meat. From Rival Crock-pot cookbook, date unknown Posted to MealMaster Recipes List, Digest #151 Date: Fri, 31 May 1996 10:56:26 -0500 From: awilson@tfs.net
A Message from our Provider:
“You’re never too young for God”