3# roast, (I use rump, 5 or more #'s)
1 or 2 pkgs of mushrooms cut
1 yellow onion baseball size (I use 1/2 an onion tho)
2 beef boullion cubes (recipe calls for 4, but msg...I use 2)
1/8 tsp pepper
1/2 to 3/4 cup dry vermouth
1/4 cup h2o. ---optional
1/2 green pepper---optional
Trim the fat from the roast if you like. Serrated knife cuts better when meat is frozen.
Throw in a crock pot, and cook 3-4 hours high or 5-6 low. I usually throw the roast in there frozen, put it on high hooked up to one of those light timers and go to work. hot and ready when I get home, slice dish and serve.
Prep time; 15 mins
cook time; 3hrs or 5 hrs
Cost; $10-15
meals; 2 or 3 easy maybe more
Be sure to use french bread, NOT sandwich bread. When you dip into the sauce french holds up better.
1 or 2 pkgs of mushrooms cut
1 yellow onion baseball size (I use 1/2 an onion tho)
2 beef boullion cubes (recipe calls for 4, but msg...I use 2)
1/8 tsp pepper
1/2 to 3/4 cup dry vermouth
1/4 cup h2o. ---optional
1/2 green pepper---optional
Trim the fat from the roast if you like. Serrated knife cuts better when meat is frozen.
Throw in a crock pot, and cook 3-4 hours high or 5-6 low. I usually throw the roast in there frozen, put it on high hooked up to one of those light timers and go to work. hot and ready when I get home, slice dish and serve.
Prep time; 15 mins
cook time; 3hrs or 5 hrs
Cost; $10-15
meals; 2 or 3 easy maybe more
Be sure to use french bread, NOT sandwich bread. When you dip into the sauce french holds up better.
