slow cooker roast beef meal

Who said meat and potatoes couldn’t be seasoned? I do not! The addition of horseradish gives this meal the “Zing” you’re looking for. This meal can be prepared in the morning before work and ready in time for dinner.

Slow cooking produces moist meat, ideal for older and/or less expensive cuts. Because an oven is not used, the slow cooker proves to be inexpensive.

There are so many possibilities with a recipe like this; add/remove vegetables to your liking, or change the ingredients so you don’t get bored with this meal. Whatever you decide, this slow-cooked meal is sure to dazzle you with its rich, juicy flavors!

Difficulty (Scale from 1 to 10): 4

Ingredients 4 large Idaho potatoes, washed and cut in half.

Preparation Heat the olive oil in a large skillet and brown the roast (about 10 minutes), turning frequently, until browned.

Servings: 8

Preparation time: 25 minutes

Cooking time: 9 hours

Total Time: 9 hours 25 minutes

3 pounds boneless beef roast

1/4 cup olive oil

2 cups baby carrots

one large Vidalia onion – quartered

2 cups of frozen peas

1 celery stalk – cut into 2-inch lengths

2 tablespoons salted butter – melted

1 tablespoon fresh parsley leaves – chopped

3 garlic cloves – minced

3/4 teaspoon salt

1/4 teaspoons freshly ground black pepper

4 ounces prepared horseradish

1 cup of water

Place the vegetables in a crock pot. Place the meat on top of the vegetables.

Mix the butter, parsley, garlic, salt, ground black pepper, and horseradish with a cup of water. Pour the water mixture over the meat in the Crockpot.

Cover the slow cooker and simmer for 8-10 hours, or until everything is tender, then serve.

Enjoy your meal!

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