Check out page 105 of our book A Taste of Utica for Crock Pot Roast Beef
So easy and a no fail way for cooking a cut of beef. Posted by Jo Giacovelli.
These instructions are vague, but I don’t have a recipe for it – I just do it.
- 3 to 4 lb Pot roast (the kind tied with butcher’s string)
- 1/4 cup Olive oil – or enough to pour over roast
- 5 – 6 cloves of garlic, chopped.
- 2 –3 TBS coarse sea salt
- 4 – 6 yellow Yukon gold potatoes, peeled and quartered
- 1 bag frozen peas
Place the roast into the crockpot and pour the olive oil over it.
Spread the garlic onto the roast. Shake the course sea salt over the roast. *The sea salt will merely bring out the taste in the meat and enhance tenderness. DO NOT ADD WATER.
If you want to cook the roast within four hours, cook on high then lower to low to finish.
Applecrumbles cooked the roast on low for 8 hours.
One hour before serving, prepare your potatoes and preheat oven to 400 F. Place in a metal roasting pan and cover the potatoes with juice from the roast. Set timer for 45 minutes. When the timer goes off, add the frozen peas to the potatoes and continue cooking for 15 minutes.
The results were in: EXCELLENT! It did need some gravy but the meat simply fell apart. Super tender and tasty according to my meat eaters.
Couldn’t be an easier way to cook roast beef.
