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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 6 |
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The garlic in this dish actually sweetens with the long cooking time. Thinly slice the roast, layer over wide egg noodles. Ladle with the sauce and top with Parmesan! Ingredients:
3 lbs chuck or 3 lbs round roast, salt and peppered |
1 cup cubed celery |
1 cup cubed onion |
1 cup cubed carrot |
8 garlic cloves, halved |
1/2 cup chopped parsley |
2 bay leaves |
1 (6 ounce) can tomato paste |
1 (10 ounce) can beef stock |
3 tablespoons red wine vinegar |
3 tablespoons worcestershire sauce |
1 tablespoon sugar |
Directions:
1. Place veggies in crock pot.
2. Pierce beef, from top, 2 deep, eight times.
3. Shove a garlic clove half and parsley into each slit.
4. Add beef to pot.
5. Mix remaining ingredients and pour over top.
6. Cook on low heat for 8 hours.
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