Monday, February 22, 2010

dinner tonight


Eye of Round Roast from our favorite local farm. The roast is rubbed with a little olive oil and then seasoned with salt and pepper, garlic, onion, and rosemary. The liquid is beef broth, water, Worcestershire sauce and a dash of Pickapeppa Sauce. Low and slow for about 10 hours.



I'll let you know...


Update: Yum! The flavors were great, but it was just a little on the dry side. When I bought the roast at the Farmer's Market, I was told that 10 hours on low in the crock pot would be about right...I think 8 would have done it. But the pan juices made excellent gravy and I served creamy garlic spinach and whole wheat couscous as sides. The leftover meat will make excellent BBQ Beef sandwiches later this week!!

3 comments:

Anonymous said...

I was scrolling down to see the finished product... looks so much better than the left overs we're having.... Paola Millers

Anonymous said...

ummm...well that looks about a gazillion times better than our deluxe potato and cheddar lean cuisines...yummmm so how was it?? I am sure it was absolutely delicious, and I am not salivating at all...

love ya,

Kate

Carrie said...

Sorry there are no "after" photos...I'm terrible at follow through!!