Weeknight Dinners: Overnight Crock Pot Roast Beef
Maureen Slaughter Wednesday, October 12, 2011 at 6:15AM The latest in the "Weeknight Dinners" series isn't something you can just whip up after getting home from work. It does take 12 hours of cooking. But if you plan ahead, once you get it in the crock pot, you can forget all about it! This contribution comes from Maureen Slaughter, of the "90 Days of No Repeat Dinners." She says this recipe is "great for a large group and very easy."
OVERNIGHT CROCK POT ROAST BEEF
Ingredients:
- Approximately 5-pound beef roast (eye of round or anything that looks good)
- Crazy Jane's Mixed Up Salt
- 1 or more cans beef broth (or beef bullion and water)
Directions:
Sear roast in a pan (with a tiny bit of oil) until all sides are browned. (Searing is optional, but it adds flavor.) Put roast in crock pot along with any drippings from pan. Pour beef broth over top. Sprinkle heavily with Crazy Jane's salt. Cook 12 + hours on low until it can be easily pulled apart with forks. (I often sear it and start it in the crock pot just before going to bed the night before.)
Serve on rolls. (I recommend Turano brand French rolls.) Mustard and/or provolone cheese are great additions. Can be made ahead and freezes well.
Notes: Want a version for tacos? Replace the Crazy Janes with 1 or 2 cans of chopped green chilles.
Reader Comments (2)
I just made this again on Monday. I assembled the sandwiches open face, put provolne over the top and put it under the broiler. So good!
Tonight I'm adding the chillies to the leftovers for shredded beef tacos. Can't wait!
What a good idea to add the chillies to the leftovers. Two truly different meals from one crock pot!