This that and a crockpot
This recipe I found in what_a_crock. It was super easy, and was delicious. By the end, the meat fell apart when I poked it with a fork, and was very good as a sandwich. I made potato salad to go with it, and we had broccoli slaw with homemade dressing on it. Delish. We actually ate it two nights in a row, and still have some left over. I didn't add onions at the end, because I used all of mine up in the potato salad.
BBQ Beef Roast
1 beef roast (about 2.5 pounds)
1 tblsp minced garlic
1 tblsp olive oil
1/2 cup red wine
12 oz bottle bbq sauce
Sliced onions to taste (I used 4 small onions)
1. Heat oil in pan and sear roast with garlic. (I almost always sear my meat first, just for the added flavor it can give to the final product.)
2. Put about 1/3 of bbq sauce in crockpot. Transfer roast to crockpot.
3. Pour wine in pan used to sear roast and scrape up all good roast bits. Pour red wine over roast.
4. Coat roast with remaining bbq sauce. Cover and cook on high for six hours.
5. When roast is tender enough, rip apart with two forks. Add onions and mix in, adding remaining bbq sauce if needed. Cover and cook on low for 30 min.
6. Serve on buns and enjoy!
Today, I'm going to make garlic chicken, and then Jocelyn and I are going outside to play. Yay! ETA: Here's the recipe I'm making today:
20 Clove Garlic Chicken
3-4 pounds chicken
1 large onion (or 2 bitties, like I used), sliced
1 tablespoon olive oil
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon pepper
20-40 garlic cloves, peeled, but intact
The Directions.
I used a 6 quart oval slow cooker. Place onion slices on the bottom of the stoneware insert. In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into slow cooker, on top of the onion.
Do not add water.
Cover and cook on low for 6-8 hours, or on high for 4-6. The longer you cook chicken-on-the-bone, the more tender it will be. If you use drumsticks, the ones on the side will brown and may stick to the sides of the crock, burning a bit. If this bothers you, you can rearrange them with tongs an hour before serving.