July 10, 2016
Cooking in the summer can mean the choice of how you want to heat up the kitchen. There are only so many days in a row that my family will accept cold salad, and I have to make something heartier for them-no matter what the temperature is outside.
I came up with this recipe originally as a way to eat wild game that was too gamey on its own. It is a wonderful base for beef as well, and tonight’s dinner proves it.
Quick and easy, place your ingredients in the crock pot and walk away. No muss, no fuss.
1 beef roast 3-4 lbs
1 pkg onion soup mix or your favorite seasoning(There is a great GF one in the dressing aisle)
1 can tomato paste
Garlic cloves (use plenty, they sweeten as they cook)
Cook on high for 2 hours and then low for another 4, or until done as desired.
I started with a frozen roast and cook it all day on high. If hubs is late, I turn it off and keep it covered.
Serve with greens from the garden and a crusty bread. Leftovers are even better!