Tweet
To quote from another thread:
Here's one.
3-4 lb buffalo pot roast;
1 - 1lb bag of baby carrots (fresh not frozen);
1 large onion, sliced;
5 potatoes, peeled and cut into 1.5-2 in cubes;
1 beef bullion cube;
1 tsp Worchestershire sauce,
1 tsp dried thyme or 2 tsp rubbed sage;
1 tsp chopped garlic;
kosher salt;
pepper;
water.
Trim excess fat from the roast if needed. Rub with salt (because of the bullion and worchestershire sauce use less than you think you'll need), pepper, garlic, and herbs. (Kosher salt is recommended because it is un-iodized and helps avoid the problem of iodine from the salt discoloring the potatoes.)
Place onions, 1/2 the carrots, and bullion cube in the bottom of a 5-6 qt crock pot. Add enough water to cover the bottom of the pot -- between 1/8-1/4" deep. (This will keep the veggies from burning before the juices begin to come out of the meat.) Place the roast on top of the veggies. Sprinkle with worchestershire sauce. Pack the rest of the veggies around the roast.
Cook on high 4-6 hr depending on your crock pot. About a 1/2 hour before serving, remove most of the juices and reduce to about half volume, depending on the saltiness of juices. Thicken with flour for gravy.
Originally posted by LaughingWaterWI
View Post
Here's one.
3-4 lb buffalo pot roast;
1 - 1lb bag of baby carrots (fresh not frozen);
1 large onion, sliced;
5 potatoes, peeled and cut into 1.5-2 in cubes;
1 beef bullion cube;
1 tsp Worchestershire sauce,
1 tsp dried thyme or 2 tsp rubbed sage;
1 tsp chopped garlic;
kosher salt;
pepper;
water.
Trim excess fat from the roast if needed. Rub with salt (because of the bullion and worchestershire sauce use less than you think you'll need), pepper, garlic, and herbs. (Kosher salt is recommended because it is un-iodized and helps avoid the problem of iodine from the salt discoloring the potatoes.)
Place onions, 1/2 the carrots, and bullion cube in the bottom of a 5-6 qt crock pot. Add enough water to cover the bottom of the pot -- between 1/8-1/4" deep. (This will keep the veggies from burning before the juices begin to come out of the meat.) Place the roast on top of the veggies. Sprinkle with worchestershire sauce. Pack the rest of the veggies around the roast.
Cook on high 4-6 hr depending on your crock pot. About a 1/2 hour before serving, remove most of the juices and reduce to about half volume, depending on the saltiness of juices. Thicken with flour for gravy.
Comment