Crock-Pot Roast

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3 cups water
3 beef bouillon cubes
2 medium onions
2-4 lb. Beef Roast
3 tablespoons flour
1 teaspoon salt
½ teaspoon pepper
3 tablespoons brown sugar
2 teaspoons dried parsley
1 teaspoon fresh ginger, grated
3 cloves garlic, minced
¼ cup soy sauce
1 sprig fresh rosemary, minced

Dissolve the beef bouillon cubes in 3 cups of hot water, set aside to cool a bit.

Cut 2 medium onions in half and then slice each half into thin slices. Spread onions onto the bottom of the crock-pot. Place roast on top of the onions.

Add ginger, garlic, soy sauce and rosemary to the bouillon cube water, and mix well.

Combine flour, salt, pepper, brown sugar and parsley in a small bowl. Then slowly add to the bouillon water, mixing well between additions.  Pour the bouillon water mixture over the beef.

Turn the Crock pot on high, cover with a lid, and cook for 8-10 hours.

In a 4.5 quart crock-pot the beef will be covered with liquid or nearly covered, that is best. However, if your crock-pot is larger, and the roast is not totally submerged, then turn the roast over for the last 30 minutes of cooking time. You can tell the roast has cooked long enough when it easily pulls apart with tongs.

This roast is good for a main entry served with potatoes and a vegetable or on a bun as a sandwich.

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