Feel like a roast for dinner, and want something easy? This recipe is just what you’re looking for – simple with a short prep time. Crock Pots are great! You just put the ingredients in, close the lid and let it cook on its own.
INGREDIENTS
2 Carrots, peeled and chopped
2 Parsnip, peeled and chopped
1 Onion, sliced
Handful of Baby Potatoes
1 3lbs Beef Roast
3 Garlic Cloves
Rosemary Springs
Montreal Steak Spice
1 Club House Slow Cookers Pot Roast Seasoning Mix
DIRECTIONS
Take out the roast from the fridge and set it on the counter to bring it to room temperature (about 30 minutes). Meanwhile, peel and chop your vegetables. Add the vegetables in the Crock Pot.
Once your meat has warmed up to room temperature, season it with salt, pepper and Montreal Steak Spice. Using a pairing night, make holes in the sides of the roast, and stuff the garlic cloves and rosemary into the beef. Place the roast on top of the veggies in the pot.
Mix the seasoning mixture with 1 cup of water and pour over the roast and veggies.
Put the lid on and cook for 8 hours on low, or 4 hours on high. If you want it more on the rare side – cook on high for 3 hours.
Remove the roast and place on a cutting board and slice. Spoon out the veggies and place in a serving dish. Use the remaining sauce to pour over the roast.
There you have it, a one pot wonder, where the prep is quick, and cooks itself!
Bon Appetit!
Meeesh's Kitchen 