pull apart beef chuck-eye roast to create 2 smaller roasts
b mixture all over the roast to coat all sides.
The success of this recipe relies on two things: the
- For this recipe I used a 6-qt
Add vegetables, then roast in slow cooker. Add Soup Mix blended with 2 cups water. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours or until roast is tender. Remove roast and vegetables to serving platter. Blend remaining 1/2 cup water with flour and stir into juices in slow cooker. Cook covered on HIGH 15 minutes or until thickened.
Also terrific with Lipton(R) Recipe Secrets(R) Onion Mushroom Soup Mix or Lipton(R) Recipe Secrets(R) Beefy Onion Soup Mix.
Cost per recipe*: $10.00.
Cost per serving*: $1.25.
pointy knife in the roast. Insert a piece of garlic
prove the crust, allow the roast to air-dry, uncovered, on
ripping pan under where the roast will be. Aim for a
ngredients (note description that original recipe used fresh rosemary and juniper
This recipe works well when you put the roast in frozen, but it
o use.
Prepare the roast:
Preheat oven to 350
on-stick cooking spray. Place roast in slow cooker. In a
f each: finely ground dark roast coffee or espresso powder, smoked
Place the chuck roast in a very large pot
Let the roast sit at room temperature for
50\u00b0F.
Rub the roast with the dry ingredients.
Dip roast in flour and brown on both sides in oil in a saucepan.
Place meat in slow cooker and top with onions.
Combine soy sauce, water and ginger and pour over the meat.
Cover and cook on high for 10 minutes.
Reduce heat to low and cook for 8-10 hours.
Slice and serve with rice.
br>Cover the pan and roast at 350 for about 1
alf the onions.
Rinse roast under the tap, pat dry
try to submit this recipe it says \"Oil for browning