Dad's Home With The Kids Slow-Cooker Roast
Serves: 6
Hal Herzog
1 January 1970
Based on User reviews:
55
Spice
53
Sweetness
45
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
400 g
Beef Broth (can)1 cup
Soy Sauce1 cup
Olive Oil1 cup
Lemon Juice5 tbsps
Worcestershire Sauce2 tsps
Garlic (minced)2 tbsps
Dried Basil2 tbsps
Dried Parsley1 tbsp
Ground Black Pepper1 tbsp
Vegetable Oil1 cup
Baby CarrotsDirections:
1
In a blender, pour the beef broth, soy sauce, olive oil, lemon juice, and Worcestershire sauce; add garlic, garlic powder, basil, parsley, and black pepper
2
Cover blender, and pulse a few times, then blend thoroughly, about 20 seconds
3
In a large skillet over medium-high heat, heat the vegetable oil until tiny wisps of smoke rise, then brown the roast on all sides, 2 to 3 minutes per side
4
Place the roast into a slow cooker
5
Pour the beef broth mixture from the blender over the roast, set the cooker to Medium, and cover
6
Cook until very tender, 5 to 6 hours; add the carrots, recover the cooker, and cook for 10 more minutes; then mix in the macaroni
7
Cover the cooker, and simmer until macaroni and carrots are tender, about 20 more minutes
8
Slice beef, and serve with macaroni, carrots, and sauce