Slow Cooker Roast Beef
This week’s topic for “Dishing It Up” is slow cooker recipes. I must admit that I’m boring when it comes to the slow cooker, I have just a handful of “old-faithful” things that I use it for. However, I LOVE using it and need to really use it more than I do. I love how easy it is to throw something(s) in there, plug it in, and your food is done in a few hours! One of the best things about using a slow cooker to cook your meal is that it’s really hard to burn your food, even if you get held up while you’re out and about.
When I was working, I often put all of my “makings” in the stoneware, then stuck it in the refrigerator before going to bed. The next morning, all I had to do was take it out of the refrigerator, put it into the base, plug it in, and flip the switch. When I came home, the house smelled yummy and dinner was ready. Using your slow cooker is a fabulous time saver for busy days around the house, yard work days, or those days when you have tons of errands.
After I found success with my Slow Cooker Turkey Breast, I decided that I could cook a frozen roast. I often stuck the frozen roast in my crockpot with the seasoning and it came out ok. Other times, I tried really hard to cook it like my mom did. I would cut slits in the roast and cram it full of garlic. Sometimes I used garlic cloves, other times, I used minced. No matter what I did, it never turned out like hers. I never could get the color quite right either, it usually ended up some funky shade of a gray.
Awhile back, I was watching an episode of The Chew dedicated to slow cooking. I learned how to achieve the perfect color, look, and flavor with a slow cooker roast beef. The most important step that I had never learned was that I needed to brown the roast on the stove top before placing it in the slow cooker. It was a remarkable difference and I’ve never regretted this extra step.
Here are a couple of other slow cooker recipes that I’ve posted in the past:
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