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- In an effort to clear the fridge prior to departure for our anniversary trip (I love you husband!) I had to come up with something quick and crockpot friendly at the last minute, and this is what arose. It was AWESOME!
As I said, I was in a hurry so and limited on items so I am going to write down what I put in it and then write what I would add or do differently. However, tweak it to your own taste!
1 - 3-4 lb beef roast
1 medium sweet onion, quartered
1 head cauliflower, rough chopped
1 - 28oz can Muir Glen tomatoes with basil
1 - can chicken broth
2 tbsp black pepper
3 tbsp dried oregano
2 tbsp dried sweet basil
1 1/2 tbsp dried rosemary
1/2 tbsp dried thyme
1 1/2 tbsp garlic powder
Place roast at bottom of crock pot. Place vegetables on top. Add spices. Pour tomatoes and chicken broth over the top. Cook on low all day (mine cooked for about 10-11 hours and the meat was medium well and oooh so tender). I didn't salt it until it was served, and it turned out beautifully. The cauliflower ended up tasting like potatoes usually do, as it soaked up all the juices and flavours. I was happy about that!
Things I would do differently:
- Real, whole garlic cloves
- 1 bay leaf (forgot I had it!)
- Carrot
- Celery (for my husband - I actually don't like celery)
- Mushrooms
- More cauliflower
I feel like this recipe can be tweaked to go in many directions, so I am going to see if I can come up with a Southwest style one that includes peppers, and fire roasted tomatoes. Stay tuned!
