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Friday, 19 April 2013

Crock Pot Roast Beef

I love my crock pots. I have two that I use quite often for all kinds of things, and I love how easy they make dinners on days that I know I will be pressed for time. This roast technique takes a wee bit of prep time, but it is worth it for the flavour at the end.  The roast I purchased was a sirloin tip, which worked really well with this technique. Top or bottom round would work well too for this long slow cooking method. It is perfect for the cheaper cuts, which helps with the weekly budget!

Crock Pot Roast Beef

3 large carrots, peeled and chopped
2 onions, peeled and chopped
3 parsnips, peeled and chopped
4 potatoes, chopped
4 cloves garlic, halved
1 roast of beef, thawed, approx 3-4 lbs
2 tbsp coconut oil
Salt and pepper to taste
2 cups beef bone broth

Fill the bottom of your crock pot with the chopped vegetables.
Browning the roast
Melt the coconut oil in a lg cast iron pan over medium high heat. Season roast with salt and pepper, and sear it on all sides in the hot pan, about 2-3 minutes per side.  
Place in crock pot on top of the vegetables.
Deglazing the pan with frozen
beef bone broth

Deglaze your pan with the beef bone broth, (mine was frozen as you can see in the picture) cooking over medium high heat while scraping all of the browned bits from the bottom of the pan.
As soon as it starts to boil, pour the pan contents over the roast and veggies in the crock pot, cover, and cook on low for 8-10 hours, or on high for 4-6 hours.
Ready to eat!
Enjoy the smell when you come thru the door after your long day at work! Toss a quick green salad and dinner is served!

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