1 boneless cross rib roast
2 parsnips
3 turnips
about 7 cloves of garlic, squished but not really chopped (they were small cloves of garlic--hence a lot of them)
5 carrots (they were on the small side)
1/2 cup red cooking wine
2 cups water
2 bay leaves
sprinkle of thyme
generous sprinkles of lemon pepper and seasoned pepper
generous sprinkle of salt (it wasn't enough)
Brown (in some olive oil) all sides of the roast in a pan that can go on the stove.
Put the roast in a nice big crock pot.
Put the vegetables around the meat.
Pour the liquid in.
Sprinkle the seasons on.
Put the lid on.
Cook on low for 8 hours.
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