Fall is just around the corner, which means it’s the perfect time to open your windows, let some fresh air in and cook a roast or beef vegetable stew for a few hours in a crock pot.
First, take a large beef roast (in my case, I used a nice deer roast my neighbor had given me) and place it in the crock pot. Pour two cups of beef stock onto the roast and add another cup of red wine to the crock pot.
You can experiment with different vegetables, but I used ½ yellow onion, 5 red skinned potatoes that were cut into quarters and 3 or 4 skinned carrots that were chopped to be about a 1/3-inch thick. You can add other raw vegetables, too.
Slice the onions so they’re thick, otherwise they’ll melt or cook down too fast. Place the onion and carrot slices into the stew around the roast. You can also put the onion slice on top of the roast so the juices drip into the meat.
Put the slow cooker on high for about two hours and stir occasionally. After two hours, put the quartered potatoes into the mix. Add water or another cup of beef stock if the roast is not saturated.
Cook for another two hours (or until the roast is tender) while stirring occasionally. You should have a wonderful dinner perfect for autumn!
1 to 2 lbs of beef roast
2 cups of beef stock
1 cup of red wine
½ yellow onion
5 red skinned potatoes (will need to be cut into quarters)
3 or 4 skinned carrots