Ok gotta beef blade roast, and I wanna SC it.
I am going to put tatoes on the bottom - how much liquid/stock should I put in too?
Do the vegies go in???
aahhhh I only got it on Tuesday. The Vegie Curry (by Debbie Lee) was a great success already!
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Ok gotta beef blade roast, and I wanna SC it.
I am going to put tatoes on the bottom - how much liquid/stock should I put in too?
Do the vegies go in???
aahhhh I only got it on Tuesday. The Vegie Curry (by Debbie Lee) was a great success already!
I'm not sure about beef roast, as I only did one once and it came out tough but I think it was the type of steak I did.
But here is a recipe that has had great reviews:
:
Roast Beef
From Barbara Whiting,
Any inexpensive roast cut will work for this recipe.
INGREDIENTS:
beef roast, 3 to 4 pound (any inexpensive cut)
olive oil (or vegetable oil)
Montreal Steak seasoning
1 package onion soup mix
2 cups water
1 package whole mushrooms
1/2 small package baby carrots
4 to 5 potatoes
PREPARATION:
Heat olive oil in large pan; season beef with Montreal steak seasoning (or other seasonings, to taste) and brown.
Add water and soup mix to slow cooker; mix. Pare potatoes; cut into 1 inch slices. Add potato slices, carrots, and mushrooms to the soup and water.
Stir gently. Place the beef roast on top of the vegetables.
Cover and cook on low for 8 to 10 hours or until very tender.
Yeah, I dunno. I might leave it until I have got my head around it a bit more....