Roast Beef in a Crock-Pot is easy and a great way to make a simple meat that fills you up and gets you some left overs for sandwiches tomorrow!
In a Crock Pot put in;
2 cups water 1 Dragonfly Garden Farm Roast Beef – I like a cross rib or rump roast (frozen is fine) 1 onion – chopped 2 carrots – chopped 2 celery stalks – chopped 1 tsp minced garlic (powdered works too!) 1 cup frozen beef stock or left over gravy from the last Beef Roast you had 1 tsp Watkin’s ALL NATURAL Beef Seasoning, (we sell it as the farm if you want to try it) A Shake of Salt & PepperTurn on your crook pot, I use low but I find my crock pot can be a little hot. I leave it on all day from 8am until 6pm. It cooks slow and steady and your roast beef is well-done and falls apart, which is lovely.
Make up some gravy from the drippings, around 4pm, dig up some early potatoes from the garden and pop them in the oven or a pot on the stove. Then pick some peas or beans from the garden and cook them up and you have a farm fresh supper for this time of year!
Take Care, and care about what’s on on your fork!
We do!
Cindy & Mike Wilhelm
