Update my dinner status, I'm making this tonight.
154 chefs marked this as Favorite
38 chefs marked this as Try Soon
Servings: 4 Servings
Total Time (median): 8 : 00 Active Time: 0 : 15
US/Metric: [convert to metric]
Ingredients
- 2 lb Outside round beef roast
- 1 large Onion quartered
- 4 medium Potatoes quartered
- 3 large Carrots
- 1 pkg Beef boulion
- 4 cloves Garlic add garlic to your taste
- 1 1/2 cups Water
- 1 tsp Salt
Preparation
Peel the carrots and potatoes, quarter the potatoes and cut the carrots into pieces about 1.5 inches long.
Place the roast in the crockpot and add the potatoes, onion, carrots and boulion. Sprinkle on the salt and pour in the water.
If roast is not frozen poke holes in it with a knife and push the garlic cloves into the holes. If frozen place the garlic below the surface of the water so the flavour works through the meat and vegetables.
Place crockpot on a surface that will not burn ie. stove top. (Don't ask how I know to do this)
Cook on high for 7 - 8 hours. (Mine needs to be on high yours may only need medium; each crocpot is different.)
If there is enough liquid left after cooking make gravy with it.
