3 lbs. beef chuck roast (trimmed and halved crosswise)
4 garlic cloves
coarse salt and ground pepper
Directions
With a sharp paring knife, cut 4 slits in beef roast; stuff slits with half the garlic.
Generously season beef with 1 ½ teaspoons salt and 1 teaspoon pepper. In a large skillet, heat oil over high heat, swirling to coat bottom of pan. Cook beef until browned on all sides, about 5 minutes.
In a 5-quart slow cooker, combine beef, onion, potatoes, tomatoes (with purée), rosemary, and remaining garlic. Cover; cook on high setting until meat is fork-tender, about 6 houors (do not uncover while cooking).
Transfer meat to a cutting board; thinly slice, and discard any gristle. Skim fat from top of sauce. To serve, divide beef and vegetables among bowls; generously spoon sauce over.
Oh, we have a similar snack called biscocho here in the Philippines. It's not as thin though but the principle is the same. Stale bread+butter+sugar then toast till crunchy.Love it. […]
Sheer genius. Will try this method and get it right! Wonder if it will work in one of those eco-skillets. My daughter won't use non-stick and we only have a cast-iron and an eco. Will try cast iron first […]
Very tasty! No unique ingredients needed, just standard items from my kitchen. I used tri-color pene pasta which was tasty and eye appealing.Seemed a bit dry, needs more liquid - perhaps a little soup stock. Willdefinitely repeat. […]
Looks great, but too much pasta Gordon windykacja widnieje korporacją znamienitą się naSzczecińskim sektorze egzekucji długów. Fachowość, próba oraz dodatkowonieszablonowe strategie umożliwiają mnie chwalić się imieniem 1 spośródnajskuteczniejszych korporacji windykacyjnych w naszym kraju. Podniebnąefektywność tudzież prędkość egzekucji zawdzięczany naszym k […]
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