3 lbs beef chuck roast
kosher salt and black pepper to taste
1 tsp fresh chopped rosemary
1 tsp fresh chopped thyme
3 garlic cloves, minced
3 cups rich beef broth
1 lb fresh radishes, trimmed and halved
Brown the chuck roast in a large skillet with a little cooking oil over medium-high heat. Brown all sides well.
Remove to a plate and salt and pepper generously.
Put the herbs, garlic, and beef broth in slow cooker, then set browned beef on top.
Set slow cooker to LOW, cover and cook for 4 hours.
After the 4 hours, add the prepared radishes to the slow cooker, arranging them around the roast beef.
Cover slow cooker and continue cooking on LOW for 2 hours or until beef is fork tender and radishes are softened. Radishes will be similar in taste and texture to small potatoes.
Will serve 6 to 8.
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