Crockpot Cuisine

I normally prefer my stove to my crock pot but there are a couple of things it really comes in handy for!

Roast Beef With Potatoes & Carrots And Sautéed Mushrooms, Onions & Bell Pepper

How much you cook depends on how many people you have to feed and how much you can fit into the crock pot lol.

I cook for three here but usually make enough for four in case someone wants seconds or to make a plate for lunch for Grandpa that he can heat up in the microwave the next day.

You'll want a roast that is at least 2-1/2 to 3 lbs. I buy them at 3-4 lbs so that we can have leftover roast beef for fun stuff like chimichangas, tacos and sandwiches.

The best roast is a Sirloin Tip but any good hunk of beef roast will do.

I look for as little fat as possible...no use paying for something I am not going to eat!

I won't buy one that is totally lean though...a little fat goes a long way for adding flavor.

OK now that we have the meat covered, here are the remaining ingredients.

1/2 tsp garlic powder (or two fresh cloves finely chopped)

A can of Beef Consommé for the broth or a beef bouillon cube dissolved in a cup of hot water. (the consommé is best but not all of us can buy it at our local grocer's anymore)

One medium potato and one good sized carrot per person is usually a good measure of what you'll need.

One small-to-medium yellow onion per person (or 4-6 baby onions per person) is usually good. The yellow onions should be peeled, sliced into thirds and chopped into good sized bites.

One good sized green bell pepper or two small ones, washed well and cut into strips or chunks...your call.

A couple dozen good sized white mushrooms, washed well and sliced.

Put the onions, green bell pepper(s) and mushrooms into a bowl, cover and refrigerate.

You won't need them for a while. Put one half of that stick of butter back in there while you are at it.

Peel the carrots and potatoes, rinse them off, and set them into the crock pot.

Pour the Beef Consommé' or bouillon broth over the top of them and turn your crock pot on High.

Heat a 10" skillet on the stove at medium-high heat and drop in half a stick of butter to melt while it heats up.

Keep an eye on it...if the butter starts to brown too much before you are done seasoning the roast, pull it off the burner until just before you are ready to sear the meat.

Unwrap your roast and set it on a plate, sprinkle it on all sides with the salt, pepper, garlic and thyme and rub the spices into the meat.

Is your skillet hot? The butter starting to brown? Good. Set the roast into the hot butter on its fattest side first. Count off about 7 to 10 seconds and turn it.

Keep turning it every 7-10 seconds until all sides are seared.

Carefully place the roast into the crock pot, fat-side-up. Pour the skillet remains in over the top of it, put the lid on and walk away.

Go play in Paint Shop Pro, do some gardening, wash the dog...whatever you want really, the crock pot will have your roast done in about 5 to 6 hours.

Twenty minutes prior to removing the roast, heat a 10" skillet on the stove at medium/high heat.

Add about 3/4's of the other half of the stick of butter and when the butter is melted and just on the edge of browning, add the onions, green bell pepper and mushrooms.

Stir to coat the vegetables with the butter and cook, stirring every few minutes, until all the mushrooms have turned dark.

By now the roast should be done so put your sautéed veggies in a bowl, pull out the roast, carrots and potatoes and put them all on a platter. You can fill a gravy boat with the broth to add more moisture to the roast on the plate.

Slice up the roast (the guys really go for those seasoned ends *wink*) and dish it up!

If you are not afraid of total gluttony, sprinkle shredded cheddar cheese over the meat and potatoes (or everything lol) and add a dollop of sour cream on the side for dipping each and every scrumptious bite.

Add some buttered wheat bread, a tall glass of milk, some apple crisp for dessert and you won't be hungry again until breakfast!

Pick out a 2 and 1/2 to 3 lb beef brisket at your local grocer's, a package of hamburger buns, and your favorite brand of barbeque sauce in a 12-to-16 oz bottle (or make a double recipe of this Zesty BBQ Sauce).

You probably want to get some chips & dip, cheese & crackers, corn on the cob or whatever else you like with barbequed beef sandwiches while you're there.

Put the brisket into the crock pot, pour the barbeque sauce over it and make sure that the meat has sauce all over it (dip it, turn it, you know!) Make sure it is fat-side-up when you are done.

Turn the crock pot on High. Put the lid on and come back in 4 1/2 to 5 hours.

Turn the crock pot off, spoon out the grease on the top, slice off and dispose of the excess fat, and then shred the meat right there in the pot with two forks.

Viola! Fill up your hamburger buns, add your sides and have at it!