1 1/2 lb beef roast, * see note
1/2 tsp black pepper
2 garlic cloves, minced
1/2 package onion soup mix
2 tsp worcestershire sauce
1 tsp steak sauce
3 carrots, sliced
2 celery stalks, diced
1 green bell pepper, chopped
1 yellow onion
1/2 cup water
1/2 cup tomato juice
Directions
beef roast desired.
1. Cut beef roast into serving-sized portions. Use more beef if
you need more than 6 servings. Brown beef in a bit of vegetable oil,
although you can skip this step if rushed for time.
2. Slice onion and separate into rings. Dice the peeled carrots,
dice the celery and slice the peppers into thin strips or circles.
Place these into bottom of crockpot. Sprinkle the beef pieces with
fresh ground black pepper, minced garlic and the onion soup mix.
Place on top of the vegetables.
3. Mix the steak sauce and Worcestershire sauce in a small bowl
with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the
meat.
4. Turn the crockpot to high for 30 minutes, or, if you're in a
hurry, skip this step. Turn to low, cover and cook for 7-9 hours.
* Keep the crockpot covered as much as possible throughout cooking
time. A crockpot can be used to cook this type of meal for a varied
amount of time, depending on your schedule. It is not important that
you take the meat and vegetables out at a specific amount of time.
One or two hours either way usually makes no difference.
When ready to serve, dip meat and vegetables out of pot with a
slotted spoon. Use the liquid as is or turn crockpot to high and
thicken liquid with a little flour or cornstarch.
Preparation Time: Jo An
Servings: 6 servings
All-Day-Long Crockpot Beef Recipe brought to you by Recipe Ideas
Categories: Beef; Crock Pot; Crockpot; Meat
The History of Recipes
Transcribed cooking instructions as an idea can be traced back into antiquity, at least as far back as the ancient Egyptians, and quite possibly further than that. In practice though, in the main part, these early records were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe in existence, according to experts is a collection of clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Moving our culinary historical trip onwards, there are two recipe books which date from the fourteenth century ; a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, they have no connection with the spicy food that is popular today, but instead accounts of the types of food prepared by the cooks of the rich and powerful of that time. Later on, in the 15th century, the Crusaders brought back a variety of spices and herbs from Arab cooking, including basil and coriander. The introduction of these new tastes was responsible for an explosion in cookery books, many of which are kept safe in private cookery archives. Over the next few hundred years, the wealthy families of the West competed to serve up the most exotic banquets, and as a consequence, the best cooks and their recipe collections became highly prized. Notwithstanding that, it was during the 19th century the formal cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and publishing recipes to help cooks of their time. The arrival of TV brought us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this All Day Long Crockpot Beef recipe.
