Dad's Home With the Kids Slow-Cooker Roast |
|
 |
Prep Time: 10 Minutes Cook Time: 340 Minutes |
Ready In: 350 Minutes Servings: 8 |
|
Garlicky-saucy slow cooker recipe that has 3 of 4 food groups. Just add a glass of milk, and Mom will be happy! Use your favorite dried pasta shape. Ingredients:
1 (14 ounce) can beef broth |
1/2 cup soy sauce |
1/2 cup olive oil |
1/3 cup lemon juice |
5 tablespoons worcestershire sauce |
2 teaspoons minced garlic |
2 tablespoons garlic powder, preferably roasted |
2 tablespoons dried basil |
2 tablespoons dried parsley |
1 tablespoon ground black pepper |
1 tablespoon vegetable oil |
1 (5 pound) beef chuck roast, patted dry with paper towels |
1 cup baby carrots |
1 cup uncooked elbow macaroni |
Directions:
1. In a blender, pour the beef broth, soy sauce, olive oil, lemon juice, and Worcestershire sauce; add garlic, garlic powder, basil, parsley, and black pepper. Cover blender, and pulse a few times, then blend thoroughly, about 20 seconds.
2. In a large skillet over medium-high heat, heat the vegetable oil until tiny wisps of smoke rise, then brown the roast on all sides, 2 to 3 minutes per side. Place the roast into a slow cooker. Pour the beef broth mixture from the blender over the roast, set the cooker to Medium, and cover.
3. Cook until very tender, 5 to 6 hours; add the carrots, recover the cooker, and cook for 10 more minutes; then mix in the macaroni. Cover the cooker, and simmer until macaroni and carrots are tender, about 20 more minutes. Slice beef, and serve with macaroni, carrots, and sauce.
|
|