When it’s 90 degrees outside, like it has been here lately, the last thing you want to do is turn on your oven or be cooking over a hot stove.  Using a slow-cooker is the perfect solution.

Don’t forget the sweet corn! 😉

Beef Roast – 5-6 servings

  • 3 T. olive oil
  • 3 lb. beef brisket or top round
  • Salt and pepper
  • 2 medium onions, quartered
  • 4 medium potatoes, quartered
  • 4 carrots, chopped in 1-2 inch pieces
  • 4 garlic cloves
  • 2 tsp. dried rosemary
  • 3 bay leaves
  • 3 c. beef broth
  • 1 c. dry red wine
  1. Heat oil in large pot over medium-high heat.  Season beef generously with S&P and add to hot oil.  Brown on all sides, 2-4 minutes per side. **You can shortcut this recipe and skip this step, and it will still turn out delicious.
  2. Place onions, potatoes, carrots, garlic, and bay leaves in bottom of crockpot and sprinkle with S&P.  Then top with the beef.  Sprinkle with rosemary.
  3. Add broth and wine.  If need be, pour a little more water in covering to about 3/4 up the beef.
  4. Cook on low 8 hours and then on high 1 more hour until beef is fork tender.

Be sure to remove the bay leaves.  I also like to find the garlic cloves and, using a fork, smear them over the beef.  Mmmm.

*adapted from http://neighborfoodblog.com/2014/01/slow-cooker-beef-brisket-french-dip-sandwiches-sundaysupper.html