Login
Create Account
Stubb's Slow Cooked Rosemary-Garlic Pot Roast
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Good!
-
Main Ingredient
Boneless beef chuck roast
-
Category: Beef
-
Cuisine: American
-
Prep Time: 0 min(s)
-
Cook Time: 7 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
To smash garlic, use a garlic press.
-
Posted By: mamakjking
-
Posted On: Aug 13, 2012
Number of Servings:
Ingredients:
- 2 pounds - 2 to 3 lbs mied pot roast vegetables, incl. potatoes
- 5 whole - Garlic cloves
- 1 pounds - 3-lb boneless beef chuck roast
- 3 tablespoons - Stubb's Rosemary-Ginger Rub
- 1/2 cups - Stubb's Beef Marinade
- 1/4 cups - Soy sauce
- 2 sprigs - Fresh rosemary, optional
- 1/4 cups - Water
Directions:
1. Set the vegetables in the bottom of a medium to large slow cooker, w/ potatoes on the top layer. Smash the garlic w/ the flat of a knife against a cutting board and discard the peel. Sprinkle the smashed garlic over the vegetables.
2. Coat the roast w/ the rub. Set the roast on top of the vegetables and pour any excess rub over the roast.
3. Pour the marinade and soy sauce over the roast. Enclose the rosemary sprigs (if using) in cheesecloth and drop into the pot. Pour the water around the edges of the pot (not over the roast).
4. Cover and turn the heat to low. Cook 7 - 8 hrs., or until the vegetables and meat are tender. Remove the rosemary sprigs and degrease if needed. Serve w/ a bit of meat, vegetables and broth (and bread for sopping up the juices).
Comments