I'm not a big fan of vegetables mixed in with my pot roast, because then everything starts to taste the same. I especially don't like it when there are potatoes in it and then my beef tastes like potatoes (which I hate). So this is what I came up with after experimenting with a few recipes. You can put it on a plate with some veggies or shred it up and make sandwiches. We normally make it in to sandwiches and use the cooking liquid to dip it in. Yum!
Crock Pot Roast
3-4 lbs roast (I normally buy whatever is on sale, doesn't have to be prime meat)
1/2 cup soy sauce
2 beef bouillon cubes
2 cups water
3-4 peppercorns
1 tsp oregano
1 tsp thyme
1 tsp rosemary
1 tsp hot sauce (I prefer Frank's Red Hot)
2 Tbls Worcestershire sauce
6-8 cloves garlic, chopped
Mix everything in the crock pot and add the meat. Cook on low 8 hours. (Maybe be different depending on your crock pot.) I normally flip the meat over once half way through to make sure both sides cook in the liquid for awhile.
*To reduce the sodium, try low sodium beef broth (in place of the water and bouillon) and low sodium soy sauce.
If you make it into sandwiches, I like to put a green onion dip spread on the the bread. This recipes is one of the best dips I've found. I've had requests for this for pot lucks and parties. Better if made the night before.
Our Favorite "Chip 'n' Dip" Dip
by Ann and Scott Goodfellow from the book Make it Now, Bake it Later!
1 Tbls beef bouillon granules
3-4 Tbls boiling water
1 cup cream cheese
1/4 cup mayonnaise, more if needed
5 green onions, finely chopped
1/2 tsp Beau Monde seasoning (a Spice Island blend)
In a serving bowl, dissolve bouillon granules in the boiling water. Using an electric beater, beat the cream cheese with the bouillon broth until well. Stir mixed in the mayonnaise, green onions, and Beau Monde. Cover and refrigerate overnight or up to 1 week.
Let sit at room temperature for about 1 hour to soften before serving.
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