Crockpot Country Beef with Vegetables
When I stopped into our favorite butcher shop the other day, there were some lovely English roasts in the case. Suddenly overwhelmed with nostalgia for my mother’s tender and delicious roast beef, I had the clerk wrap one up for me. I don’t prepare roasts frequently, and I have never been able to recreate her tender and savory oven roasted beef, but with the help of slow cooking, have managed to come close. The next day was going to be a busy one, so a slow cooker meal was a good choice, and a much better way to end the day than carryout! Because time was short, I used a bag of baby-cut carrots, when normally I would use 4 – 5 carrots, quartered. Instead of using garlic powder (again, in a hurry) a clove or two of garlic could be sliced and tossed into the skillet when browning the meat. I have recently begun using slow cooker liner bags and I believe they may help prevent scorching.
The biggest problem when sharing recipes is that I don’t always measure unless it’s a specific recipe that requires precise measurements, such as for baked goods. However, I tried to keep close track this time. Refrigerate leftover broth, remove the excess fat, puree and freeze for use as soup stock.
1 3 – 4 pound English or other cut of beef roast
4 tablespoons olive oil
3 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1/2 cup sherry or dry white wine
1 teaspoon smoked paprika
1 teaspoon brown sugar
½ teaspoon garlic powder
2 cups beef broth or stock
parsley, fresh or dried
1 – 2 teaspoons sea salt
Freshly ground pepper
6 – 8 Yukon Gold potatoes, quartered
1 1-lb. bag baby cut carrots
1/2 large sweet onion, sliced
4 – 5 stalks celery with leaves, sliced
In a large skillet, sear both sides of roast in olive oil –about 5 minutes each side.
Layer celery in bottom of Crockpot and place roast on top. In a bowl combine Worcestershire sauce, lemon juice, sherry, paprika, brown sugar, and garlic powder with beef broth. Pour over top roast. Arrange potatoes, carrots, and onions around roast. Sprinkle with parsley, sea salt and pepper. Cover and cook on low for 6 - 8 hours, until beef is tender and falling apart.