I started this post at 11am today… I am now just getting around to publishing it. Mondays are really hard for me; the kids get out three hours earlier than usual on Mondays. It’s a drag. Everything I do has to be set on Fast Forward. The original title of this post was, “Dinner You Still Have Time to Make.” Best intentions…
But… at 11am, I put this in the crock pot:
1 beef round eye round roast (about 2#)
white onion, chopped
1 1# bag of baby carrots or 6 whole carrots, chopped
1 beer, a dark stock if possible
5 cloves garlic, minced
4 tbsp olive oil
6 bay leaves
1/2 tsp salt
1 14 oz can stewed tomatoes
1/4 cup water
Place pan on burner set on high, let pan warm up. Sear all sides of the beef in a flat pan with 2 tbsp olive oil and half of the garlic.
Add bay leaves, entire beer to pan, let boil for a couple minutes, add stewed tomatoes, salt, gently stir.
In the pan you just emptied, add the rest of the olive oil and garlic, chopped onions and carrots. Add water to mixture. Cook for about five minutes or until onions become translucent.
Add this to crock pot and close it up.
If you have just two hours: set on high and walk away.
If you have more than two hours, set on low and let it cook all day if you want.
When you’re ready to eat, the “stew” will be watery so (this is totally optional), add 1/3 cup of flour to 1/3 cup of water to make a thick base to ADD to the crock pot to thicken the stew (do NOT add flour as it is; it must be mixed with the water first), if that’s how you want it.
Take out the meat first, let it sit for about 2 minutes and then cut it in “steaks.”
Serve with mashed potatoes or wide egg noodles and cover with gravy / sauce, add carrots to the plates.
It’s very tasty, the kids love it, and I have NO clue about how caloric it is.
Here’s a pic of it in the crock pot just before I left for several hours:
yum!
I hope you enjoy it!
Thank you.
Grass Oil by Molly Field 