This recipe is great. It's so easy. It only has two ingredients, and you don't need to prep them first. It's from the "fall favorites" section of the cookbook. I started it at about 9:30 this morning. These are the ingredients:
In the crockpot I put a 3- to 4-pound roast and a jar of whole dill pickles. I covered it and cooked it on low for 8 hours (the recipe says 8-10):
When it was done, I removed the beef to a cutting board:
I shredded it with 2 forks and served it with the pickles (the recipe doesn't say to, but the pickles were good on the sandwiches):
The tip at the bottom says: "Serving Suggestion: Pile this beef onto toasted rolls or buns or, for an easy dinner variation serve it with mashed potatoes." I toasted some hamburger buns and served the beef on top of them. I served beets on the side:
This beef was really good. This would definitely be a go-to recipe in the future. All the kids and DH liked it too. Like I said, we had the pickles on the sandwiches, and it was great that way. I might try a cheaper cut of beef next time though. This one was about $11 for a 3-pound roast. And it was a little fatty (not that I mind - it tastes SO good!).
I never would have thought to put pickles with roast, but I do LOVE dill pickles on a roast beef sandwich.
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