I’m tired.
My feet hurt.
After school, I had to go to Walmart. I shopped for ten minutes and then stood in line for 20.
I came home and made dinner.
Now I’m washing clothes and packing in preparation for a family getaway.
So, lucky you! There’s really no story to go with this yummy recipe. Just a couple of pictures and the memory of a full belly.
Slow Cooker Roast Beef
- 4-5 pound beef roast
- 2 14.5-oz. cans of fire roasted diced tomatoes
- garlic salt
- salt and pepper
- green onions, sliced
- buttered rice
Place roast in the bottom of the slow cooker, fat cap up. Sprinkle with 1 teaspoon of garlic salt, 2 teaspoons of salt, and 1 teaspoon of pepper. Top with both cans of tomatoes. Cook on low all day – at least 8 hours. Remove roast from the slow cooker, peel off fat cap, and shred or chop. Place in a large bowl. Use a slotted spoon to remove tomatoes and add to the bowl. Ladle about a cup of cooking juices into the bowl and stir. Serve over buttered rice and top with sliced green onions.
Well Duh #1: You can use any kind of roast you like. I chose a chuck roast this time. Just be sure you peel off that cap of fat before shredding and serving.
Well Duh #2: This would be equally delicious – maybe even more so – over mashed potatoes. But it had been a long day, so I made a big bowl of rice in the microwave and added salt and lots of butter.
Well Duh #3: Also delicious on a bun or in a warm tortilla.
Well Duh #4: You can add more cooking liquid, if you’d like. You can also add barbecue sauce.
This is so easy and no-fuss. God bless the dude who invented the slow cooker!
Okay, back to work!
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