Friday, February 7, 2014

Foodie Fridays: From the Crock-Pot

Today we're having a couple friends over for dinner, which will be roast, Crock-Pot style. This recipe is actually one from Nick, he's made it several times with delicious results. The best part is, you can prep it in the morning and leave it cooking through the afternoon. No watching, no stirring, no burning, just yummy Crock-Pot perfection.

Nick's Crock-Pot Roast
One 2-4 lb. roast
1-2 cups beef broth, depending on the amount of liquid you desire
3-4 large carrots, cut into rounds or one bag of baby carrots
3-5 potatoes, peeled and cut into eighths 
3-4 onions, peeled and cut into thick slices
3-5 garlic cloves, depending on the size of your roast
Dry rub ingredients:
1/2 cup flour
1 tblsp. garlic powder
1 tblsp. onion powder
1 tsp. parsley
1 tsp. salt
1 tsp. pepper 
1. Prepare the dry rub by mixing all the ingredients except the flour. Start small and add more to taste, then whisk into flour.
2. Coat the roast in the dry rub.
3. Place all vegetables in the bottom of the Crock-Pot. Add the roast on top, then place garlic cloves on top of the meat and vegetables.
4. Cover the roast and vegetables with beef broth. Through the cooking process, the amount of liquid will increase as the meat and vegetables sweat.
5. Cover the roast and vegetables and cook on low for 8-10 hours or on high for 4-6 hours. We recommend serving with bread and apple sauce. :)

Got a recipe to share? Pass along your recipes, I'll try them and share the ones we like on the blog!

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