Wednesday, June 5, 2013

Tangy BBQ CrockPot Beef Roast

Summer is here and the temperatures are rising. Being in the third story apartment, we get a lot of extra heat. The onset of summer also means Berkeley's schedule is more unpredictable. My cure for both the heat and not knowing what time Berkeley will be home is making CrockPot dinners. It keeps the house cooler and the meal can keep warm and simmer while Berke makes his way home. As a result, I am always looking for new and easy options.

For this recipe I took an old favorite and changed it up. Instead of a traditional mushroom onion gravy or roux, I used BBQ sauce, Worcestershire, and mustard. It gives it a different kick and makes an old favorite a little more interesting.

Tangy BBQ CrockPot Beef Roast
  • 2 lbs Beef Roast
  • 1 large onion, sliced
  • 4 cloves of garlic, sliced
  • 1/3 c. BBQ sauce
  • 1/3 c. Worcestershire sauce
  • 1/3 c. water
  • salt and pepper, to taste
  • 1 Tbsp. coarse ground mustard
  • optional: carrot, celery, and potato
  1. Place sliced onion in bottom of the CrockPot. Make small slits in the top of the roast about an inch apart. Fill with garlic slices. Place any remaining garlic over the onion slices. 
  2. Place the roast over the onions and garlic. Season with salt and pepper. If you are adding optional vegetables, do so now. 
  3. Whisk together the water, mustard, and BBQ and Worcestershire sauces. Pour over the roast and optional veggies. Cook on low for 6-8 hours until the meat is tender. 

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