Sunday, April 5, 2009

Beef in the Crockpot

My husband often gets sick of eating chicken and ground beef at most meals, so I try hard to come up with frugal ways of serving beef. I do this by purchasing meat on sale, or on Manager's Markdown at Kroger. My mother-in-law taught me this recipe using a chuck roast, a fairly frugal cut of beef. I usually try and find the smallest cut, being that it's just my husband and I that will eat it. Or, if the cuts are on the larger side I will take them home and divide them into meal size portions.

Keep in mind this recipe is for 2 adults, but can be EASILY adjusted for more people.

1# of chuck roast
2 potatoes peeled and diced
1 small onion cut into chunks
3 carrots peeled and cut into bite-size chunks
2 cloves of garlic smashed or finely chopped
Worcestershire sauce
Salt and pepper

Trim chunks of fat from roast. Put the cut potatoes, carrots and onions on the bottom of the pot. Plop the roast on top. Sprinkle Worcestershire sauce on the roast (about 6 shakes). Top roast with garlic, salt and pepper. Squeeze a layer of ketchup on top of the roast. Pour about a cup or more of water into the bottom of the pot. You could also use beef broth instead of water.

Cook on low for 7-8 hours.

Note: I try not to make the chunks of potato too large for fear that they won't finish cooking in time (a tip from a woman in the grocery store). I personally haven't had issues with potatoes being undercooked, but she has and it has made me paranoid.

My husband LOVES this dish. He is really into comfort food.

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