>I had plans to make a beef brisket in the slow cooker on Monday. I had all my ingredients picked out and sent DH to the store for the meat. He came back with a large sirloin roast instead – brisket looked bad and was too expensive. The nice thing about this recipe though is the meat can be swapped out, no problem. This would be good with any large cut of meat – brisket, chuck roast, or sirloin roast. It would probably work well also with a hearty pork roast. Did I take even one single picture? NO! Many other bloggers photograph their ingredients, equipment, and final products. I probably should do that to – note to self. Anyway, I can definitely share the recipe with you though. Try it and send me a picture of what yours looks like!
- 2-3 lb beef roast
- 5 cloves garlic, smashed and peeled
- 1 large sweet onion, quartered
- 4-5 carrots, cut into bote size pieces
- 3 cups beef stock
- 2-3 cups red wine (something you’d like to drink – don’t buy the really cheap nasty stuff; it will get sour after cooking all day)
- 2 T Mrs. Dash or other salty free seasoning blend
- 2 t black pepper
1. Put the veggies in the bottom on a lrge (5-6 quart) slow cooker
2. Put the roast on top of the veggies (this way the meat dripping season the veggies and the meat doesn’t get too greasy)
3. Pour the beef broth and wine over the ingredients
4. Season with Mrs. Dash and black pepper
5. Cook on low 6-8 hours
Just before serving, DH took the liquid and reduced it into a yummy gravy. We served it with egg noodles and ate the carrots and onions also. Enjoy!