There will be another recipe from this one roast next week
Ingredients:
2/3 cup low sodium chicken broth
3.5 lb Bottom Round Rump Roast
4 cloves of garlic, sliced in half lengthwise
½ tsp McCormick’s Montreal Steak seasoning
½ tsp McCormick’s Szechuan blend
1/2 tsp paprika
Directions:
1. Set crock pot on low for 6 or 8 hours. Pour chicken broth in the crock pot.
2. Make 8 same slits in the meat in various places and stick a piece of garlic in each.
3. Mix the Steak seasoning, Szechuan blend and paprika together and then spread all over the top and sides of the roast.
4. Slow cook for approx. 5 hours or to the temperature you prefer your meat. I gently basted the meat one or two times during cooking.
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8 comments:
That sounds absolutely delicious- can almost smell it through the phone =)
I LOVE the crockpot! This might be a good recipe to use for making french dip sandwiches. I'll try it out.
Thanks goodness for the crock pot. Hope you're okay, though! I can just imagine the smell in your house all day....yum!
The roast sounds great! Hope you're ok and will feel better soon!
Btw, I now have 5 star makeover challenges every month with a round up on a first monday and an announcement of a new one the following week. Would love for you to participate next time. Getting my round up ready for monday, lots of fun stuff!
Mmm this is similar to my pot roast. I have to try stashing some garlic in slits. Hope you heal fast!
Looks delicious! I love to use my crock pot, even if I'm not injured! Hope you're feeling better soon.
Excellent - made this today! Thanks
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