Saturday, May 5, 2012

Crock Pot Beef Roast

When it comes to home cooking there is no recipe that needs to be followed exactly (unless you're baking).  I use what's at hand, and most of the time I eyeball the measurements.  Today I am making a beef roast in the crock pot.  Being a Cuban married to an American, it is only natural that I have also married the ingredients.  For a Cuban recipe I would have chopped onions; I substituted Lipton's onion soup mix, and I would have used tomato paste; I used bbq sauce.

3 lb round roast
1 pkg Lipton's beefy onion soup mix
1 cup water
6-8 cloves garlic, pressed
1 cup wine (I only had white, but dry sherry or red would be fine)
2 tsp bbq sauce
1 bay leaf

salt to taste

Set your crock pot to high if you're home, or to low if you're leaving it to cook all day. Toss all your ingredients in, cover and walk away.

I went back and added two potatoes, carrots and olives in final two hours of cooking. These could have been added from the start, but my potatoes were already boiled from the previous day and I din't want them falling apart. Like I said, whatever is at hand.

1 comment:

  1. I bet that was wonderful! Ilove using the crock pot for this type of dish. I'll have to remember the bbq sauce. I bet that gave it a nice tang, too.