Recipe - Beef Roast(S)

Beef roast(s)
Onion
Spices
Optional: potatoes; carrots,
sweedes; turnips

From: hz225wu@unidui.uniduisburg.de (Micaela Pantke) (COLLECTION)

Date: Mon, 6 Sep 93 09:30:43 +0200

From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)

Source: Crockpot Cooking from Barbara Blitz

Brown the roast(s) on all sides in a little bit of oil. Place in the crock
pot. Add an onion, cut in about 68 pieces. Add spices (we don't use salt
we add Mrs. Dash Garlic and Herb, plus some additional garlic and pepper).
Cover with water.

Sometimes I add a dash of beef boullion granules. Set on high. I let this
simmer away for about 5 6 hours. We usually add potatoes (quartered) the
last 6080 minutes. Other root veggies work great too.

Now, for the DOUBLE DUTY: For the leftovers, I slice the roast somewhat
thin, and breakup up the slices (sort of shred it), put it in a sauce pan
and add barbecue sauce and a little water. I let this simmer for about 20
minutes, stirring occasionally. If it gets too dry add more sauce or water.
Serve on rolls. This is great to take for lunch and heat in the microwave
at work.

Note: Be sure to select a roast or two that will fit it the crock pot! (My
first one didn't!)

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