Apr 22 2016
This AM I needed to make a beer run and go to the grocery. I
ask the wife what she was hungry for, she didn’t know. I said how about roast
beef sandwiches and a salad. I went to my butcher and got a small 2 pound chuck
roast that looked good.
It was showers off and on this AM and my smoker needed
cleaned out so I got the Crockpot out. I got the roast on at 11:30.
Sprayed bottom of CP with olive oil
Sliced onions on the bottom
Chuck roast added, trimmed a little side fat off
A little pepper
A packet of Lipton’s beefy onion soup mix added
Poured a cup of Shiner Bock over
Added beef stock to almost cover
Added some garlic flakes
Sprinkled on some Penzey’s ranch dressing mix
CP on high for an hour and then down to low. After about 5
hours I removed the beef to cool then shred and remove fat. I turned the CP to
High and added some corn starch slurry while I prepared the beef. I added the
beef back and left on high for a half hour then down to low until we ate.
My wife made us a salad and I fried some hashbrown cakes I
had some French steak rolls I split, beef and onions on one half topped with
Swiss cheese. The other half was sprayed with olive oil and then popped under
the broiler to toast and melt the cheese.
Tasted great! If I can’t have beef chuck on the smoker then
a Crockpot is next best and usually turns out tender beef.
For the roast
Beef on the onions
Seasoning, stock and beer added
After 5 hours
Beef shredded and fat removed
Ready to serve
My salad
My supper
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