This beef roast is easy to turn into a complete meal. We always do my husband’s favorite, homemade mashed potatoes. I usually add a vegetable like green beans or corn too. If there is any meat leftover, I shred it up and put in the fridge. The next day I take the remaining gravy and mix it together with some egg noodles and the leftover meat. It’s a delicious way to use up what didn’t get eaten the first night.
Check out what they are saying about this recipe over at Recipe Lion:
” This type of recipe lets you have slow-cooked taste without wasting your time cooking in the kitchen.”
Spend your day enjoying the company of your loved ones, not sweating it out in the kitchen.
Ingredients
1 1/2 pound beef roast
1/2 teaspoon McCormick’s black pepper
2 garlic cloves, minced
1/2 package Lipton onion soup mix
2 teaspoons Worcestershire sauce
1 teaspoon A-1 steak sauce
3 carrots, sliced
2 celery stalks, diced
1 green bell pepper, chopped
1 yellow onion
1/2 cup water
1/2 cup tomato juice
Instructions
Cut beef roast into serving-sized portions. Use more beef if you need more than 6 servings. Brown beef in a bit of vegetable oil, although you can skip this step if rushed for time.
Slice onion and separate into rings. Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles. Place these into bottom of slow cooker.
Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables.
Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat.
Turn the slow cooker to high for 30 minutes, or, if you’re in a hurry, skip this step. Turn to low, cover and cook for 7-9 hours.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Use the leftover liquid to make your own homemade gravy.
Thanks again to Recipe Lion for this oh-so-simple recipe.