Beef roast, any size
Kitchen Bouquet Browning sauce
water
Brush Kitchen Bouquet over entire roast and place in slow cooker.
Add water so roast is 1/2 to 3/4 submerged.
Cook on low for about 12 hours.
I often start this in the evening, then refrigerate overnight and put it back on in the morning. It doesn't seem possible to over cook it, the roast gets more tender the longer it cooks.
The broth makes delicious gravy!
12 comments:
Oh, that looks so good, Mari! It is easy to see from your picture how tender it is. I do mine similar to that with the exception of the Kitchen Bouquet. I never thought of doing that...and my mother always was a big fan of it.
Mari, what cut of meat did you use for the roast in your photo?
Mary - it was just a chuck roast. If English cut is on sale, I like that best.
It looks delicious.
I had not heard of the Kitchen Bouquet but certainly will give this a try. Looks delicious.
Tried and true, and it looks delicious too!
Thanks for sharing your cooking method.
I have never bought Kitchen Bouquet; I'll have to look for it.
~K.
Mmmm......
Another recipe to try...thanks Mari.
Sounds good...
I know it is good as anything cooked in the crockpot turns out tender and juicy. I need to try the Kitchen Bouquet.
I will have to look for Kitchen Bouquet in the store. Never heard of it. Can you use it in other ways? I'll have to look it up! Thanks for the recipe!!
OK I'm going to try this -- I never heard of cooking a roast for 12 hours but I'm in. Now, have you done the Mississippi pot roast? You must try this. On top of the roast in your slow cooker, you simply dump a packet of dry au jus mix and a packet of dry ranch dressing mix. Then you put a whole stick of butter on top of the roast and cook on low for about eight hours. You can add pepperoncinis if you like; it's delicious. This is the best roast I have ever eaten and the smell of it cooking is divine. The result can make grown men cry, haaahaha xoxo
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