Tuesday, September 16, 2008

slow cooker roast beef with root vegetables

This roast beef was very easy to prepare. Just a few minutes of chopping the vegetables, seasoning the roast, and starting up the crockpot at 6:00 AM. Eleven hours later, I had a tasty, tender roast. This is what I love about cooking with a crockpot. It left me plenty of time to throw together some cornbread muffins to complete the meal as well as macaroons to serve during our bible reading group tonight.

This wasn't our favorite crockpot roast beef, and Chef D passed on the root vegetables in favor of the cornbread muffins, so I probably won't recreate this meal soon. But, it served the purpose of having a hot meal on the table for dinner. The macaroons, on the other hand, were quite good.

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