Sunday, June 28, 2015

Garlic and Herb Beef Roast and Potatoes

I wanted to use some of my fresh herbs. This recipe looked good, and it WAS! I did not put the potatoes in the crockpot---sometimes they don't cook.  I just made mashed and thickened the broth and made gravy.  YUM!
 


Garlic and Herb Beef Roast and Potatoes

1 tablespoon canola oil
3 lb chuck roast,
8 cloves garlic, minced
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh thyme Beth used dry
1 teaspoon salt,
3/4 teaspoon pepper
1 cup beef broth,
3 cups cubed potatoes Beth didn't use
1 cup sliced carrots
1 cup chopped celery Beth didn't use

Heat oil in a large skillet over medium-high heat. Add roast; cook 8 minutes or until browned on all sides. Beth did NOT do this.  I just put the roast in the crockpot and added ingredients.

Transfer roast to a 5- to 7-quart slow cooker. Rub roast with garlic, parsley, chives, thyme, salt and pepper. Add broth. Cover and cook on Low 5 hours. Add potatoes, carrots and celery. Cover and cook 2 hours or until vegetables are tender.
 
 

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