So, with decent weather, it’s tempting to get out of the house for a bit… but then, it’s always nice for dinner to be ready when you get home. … So in comes the crock-pot.
I rubbed the beef down with 1 tablespoon of each: Onion powder, Garlic Powder, Thyme Leaves, and Oregano.
Then I tossed it in the preheated crockpot on high for about 5 minutes on each side just to get a bit of the spice into the meat before anything else was added. While the meat was getting heated… I did some chopping.
A cup of carrots chopped up, 2 stalks of celery, 3 red potatoes scrubbed and chopped, 1 medium Vidalia onion, and half of a green pepper chopped up.
Toss all of that on top of the meat and add 1 cup of your favorite red wine.
For us, “red” meant Pinot Noir, and “Favorite” meant left over. …
At this point, you reduce the heat to low and go on about the rest of your day… When you come home, you’ll be greeted by this in the pot:
Now… the beef will fall to pieces when you try to pull it out, so you have to use a big slotted spoon.
We served out beef up with some short grain brown rice and some sugar snap peas that I tossed in the steamer rather quickly…
All in all… it’s tasty, not horrible for you, and it’s amazingly easy. I like using the crockpot when I know both Virginia and I are going to have busy days, and neither one of us will want to cook when we get home.
