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Another version of Crock Pot Roast

Unread postPosted: Thu Jul 16, 2009 9:30 am
by dnsouthky
One Sirlon, arm, or like cut roast soak over night in a cup of bourbon.

Take one green pepper and slice very thin put in bottom of Crock Pot.

Layer the bottom of the Crock Pot with thick cut onions.

pour in one Large can or 2 small cans of diced tomatoes.

Salt, Pepper (heavy), garlic powder, onion powder, parsley, and basil (light) roast and put on next .
(For a thicker gravy flour and brown roast before putting in Crock Pot.

Cut another green pepper very thin and put on top of roast.

Another layer of thick cut onions.

one Small (14-15 oz can) of diced tomatoes

Pour in the bourbon you soaked the roast in overnight and two cans of Campbells double strength beef broth.

Put Crock Pot on low and for 10hrs.

Can be served with any noodle or rice but best servered with Wild rice not a mix but stright wild rice cooked in Chicken broth and a mixed greens salad.

Re: Another version of Crock Pot Roast

Unread postPosted: Thu Jul 16, 2009 6:36 pm
by independant
I know what I will be making sunday. I will let you know how it turns out.

Re: Another version of Crock Pot Roast

Unread postPosted: Mon Jul 20, 2009 7:56 pm
by independant
Made this yesterday. Very good with wild rice and corn on the cob. The sirlon was very very tender and my whole house smelled like a giant stromboli.:)

Re: Another version of Crock Pot Roast

Unread postPosted: Wed Jul 22, 2009 1:25 am
by dnsouthky
independant wrote:Made this yesterday. Very good with wild rice and corn on the cob. The sirlon was very very tender and my whole house smelled like a giant stromboli.:)



Happy to hear you enjoyed it. This is my fav. way to make a roast and I love the onions in it better than I do roast. I use the left overs to make a soup base and eat if with cornbread (white cornmeal) and texas pete hot sauce.

dnsouthky