I have already extolled the virtues of my slow cooker and it makes another appearance in today's post. Folks tend to think that when they make a roast and it's tough that they have overcooked it. In my experience, you cannot overcook a cheap roast. Inexpensive cuts of beef have more connective tissue than pricey ones. Meat, initially, seizes when it's heated. Most people make the mistake of tasting it, at this time. If you cook it longer, all of the connective tissue will break down resulting in one fine roast.
Now for the delicious "recipe."
- Roast
- Water
- Garlic
- Herbs and Spices to your liking
- Onions
- Carrots
- Celery
- Potatoes
Throw roast in slow cooker. Add enough water to cover it halfway. Chuck in Garlic, Onions, Herbs, and Spices to your taste. Cook on low 10-12 hours or high 5-6 hours. About halfway through the cooking time, toss in your Carrots, Celery, and Potatoes. Drool over the aroma of it cooking all day and enjoy for dinner!
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