Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Saturday, August 9, 2014


A friend sent me this recipe from 12 Tomatoes to share with you.

  • 1 medium yellow onion
  • 2 cups beef broth
  • 1/4 cup soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dijon mustard
  • 3 cloves garlic, minced
  • 3-4 peppercorns
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • salt to taste
  • 3lb boneless beef bottom roast
  1. Slice the onion into 1/4" rings and layer the bottom of the crock pot.
  2. Trim the roast of visible fat, then salt both sides of the roast. Place on top of the onions. 
  3. Add the remaining ingredients to the slow cooker, pouring the broth and soy sauce over the beef. If the roast isn't covered, add enough water to almost cover the meat in liquid.
  4. Cover and cook on high for 4-6 hours or low 10-12 hours. Remove the meat from the liquid. Let stand 5 minutes before slicing thinly across the grain.
  5. Serve the meat in a sandwich with a small cup of the au jus to the side.
  6. Enjoy!

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