I’m in my final week prep this week and thought I’d go back to some oldie’s for ya. Here’s an easy weeknight or any night dinner that couldn’t be simpler to prepare. I’ll see you back next week with the results of my latest show, The NPC Pittsburgh. Go Team Bombshell!!
It don’t typically eat as much red meat as other sources of protein, but it’s been awhile since I’ve made a roast.
I do like how the house fills with delicious aroma all day while it cooks. So I ran out this morning to pick up a nice big roast and plopped it down in the crock pot when I returned. I continued about my business and let it do it’s thing.
3 lb tri tip or chuck roast
2 medium onions rough chopped
4 cloves of garlic rough chopped
4-6 pieces of chopped celery
half bag of baby carrots
4 cups of beef stock
2 bay leaves
cumin
sea salt
cracked black pepper
garlic powder
onion powder
Some people like to sear the roast on all side before slow cooking. I, however, do not bother with making any more mess than I already have. I just put him down in the crock pot, seasoned up both sides, placed chopped vegetables all around and poured the broth around the edges. I flip it every couple of hours while cooking on low for 6-8 hours.
Enjoy!
