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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Roast Beef Recipe

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This recipe for Roast Beef is from The Travis Family Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 lb. Beef Roast (chuck, rump, English)
½ Sliced Onion
1-2 Sliced Peppers
Several Potatoes (washed & peeled)
1 Bag Baby Carrots (or cleaned carrots)
8 oz. Fresh Mushrooms
2 C. Water
Salt, Pepper, Garlic Powder, Dry Steak seasoning
Directions:
Directions:
1. In bottom of crock pot place a layer of half the sliced onions and peppers.
2. Sprinkle with a generous amount of seasonings,
3. Put roast on top of veggies, sprinkle meat with additional seasoning (not too much salt)
4. Add remaining pepper and onion on top of meat.
5. Place Carrots around roast, put potatoes on top of carrots.
6. Add water (this helps keep roast moist (and makes plenty of broth for freezing for later use in reicpes.) 7. Cook on medium or high for 3-4 hours. Meat should be tender.
8. Add washed mushrooms and turn slow cooker to low cooking an additional 30-60 minutes until mushroom are cooked..
Personal Notes:
Personal Notes:
I always add extra potatoes and carrots to cut and freeze with left over roast to use for soup later.( My favorite reason to make roast!) I also always freeze all leftover broth to use in any recipe calling for beef broth, it has a much better flavor than the canned version. I do not separate the cooked fat from the broth before freezing.

 

 

 

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