Friday, February 10, 2012

Pot Roast (Crock Pot) - Serves 6

You will need:

A crock pot.
A big piece of Beef Chuck (1-2 lbs)
2 stalks of celery
2 long carrots
1 small onion
2 cloves of garlic
1-2 handful of mushrooms, washed or peeled (fresh)
2 big juicy tomatoes (or a can of diced tomatoes)
3-4 medium sized potatoes
beef bullion (I am a "better than bullion"-fan!)
1 cup of red wine (optional)
2-3 cups of water
jalapeno (optional)

Cube your beef. Don't cut out the fat, just leave as is. Brown it in a pan with a little olive oil over high heat. Just brown it quickly, don't cook it through. This should only take 2 minutes. Season with salt and pepper. Drain the fat, and set aside.

Finely dice the tomatoes, onion, garlic, celery, mushrooms and carrots. Cube the potatoes. Layer everything in your crock pot. I put the tomatoes first and the meat last. Add 2-3 cups of water (just half way covered) and if you like a cup of red wine. Don't add the bullion yet. Cook on high for 6 hours. You know it's done when your meat falls apart. Then add bullion to taste. Add some red tabasco if you like it spicy or throw in a cut up jalapeno at the very start. Enjoy!

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