All-day-long Crockpot Beefcrockpot, meats 1.50 lb beef roast; * see note 0.50 teaspoon black pepper 2.00 garlic cloves; minced 0.50 pkg onion soup mix 2.00 teaspoon worcestershire sauce 1.00 teaspoon steak sauce 3.00 carrots; sliced 2.00 celery stalks; diced 1.00 green bell pepper; chopped 1.00 yellow onion 0.50 cup water 0.50 cup tomato juice beef roast desired. 1. 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. 2. 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 crockpot. Sprinkle the beef pieces with fresh ground black= pepper, minced garlic and the onion soup mix. Place on top of the= vegetables. 3. 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. 4. Turn the crockpot 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. * Keep the crockpot covered as much as possible throughout cooking time. A= crockpot can be used to cook this type of meal for a varied amount of time depending on your schedule. It is not important that you take the meat and vegetables out at a specific amount of time. One or two hours either way= usually makes no difference. When ready to serve, dip meat and vegetables out of pot with a slotted spoon. Use the liquid as is or turn crockpot to high and thicken liquid= with a little flour or cornstarch. |
