In this day and age of needing our time to do more useful things like update Facebook stalking, Words With Friends and sometimes actual work, who has time for cooking. The crock pot is a great way to free up time for these more important things and end up with a meal that it taste like someone slaved over it. So toss some beef in this thing, press start and go back to updating and keeping an eye on how miserable your ex’s lives are going.
This recipe is adapted from the pot roast recipe on the back of the Lipton Onion Soup and Dip Mix:
3 lb boneless beef roast
1 envelope Lipton Onion Soup Mix
3/4 beef broth
6 or more cloves of garlic (chopped)
bunch of fresh rosemary (chopped)
bell peppers (chopped, large pieces)
Use a long knife to stab a bunch of holes in the beef on both sides. Mix the garlic, rosemary, salt and pepper in a bowl, then stuff the holes with mixture and rub along the outside of the roast.
Add the olive oil (I used a hot garlic olive oil) to a skillet over a high heat. Once skillet is hot add the roast and sear for a couple of minutes on both sides until browned. You can skip this step but a quick searing will carmelize the outside of the meat and adds to the flavor. It’s been debated whether searing locks in the juices as well.
Place the roast in the crock pot on low heat.Over a high heat pour beef broth in the skillet that was used to sear the roast and scrap the drippings from the pan. Stir in one packet of Lipton Onion Soup Mix and some ground ginger.
Pour the broth over the roast and cook for 6-8 hours (4-5 on high) in the meat is tender enough to be flaked easily with a fork. I like to add the veggies in the last hour or so because I don’t like the veggies to mushy. If you like a thicker broth you can thicken it up with some flour or corn starch.