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Before you jump to Slow Cooker Beef Roast recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less Within the Kitchen.
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Refrigerators and freezers use a lot of electricity, particularly when they are not operating as economically as they should. If you’re in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electrical power. The right temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F and also 0F. An additional way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to run as often.
From the above it ought to be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Natural living is actually something we can all perform, without difficulty. Mostly, all it will take is a little common sense.
We hope you got benefit from reading it, now let’s go back to slow cooker beef roast recipe. To cook slow cooker beef roast you only need 11 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Slow Cooker Beef Roast:
- You need 1,7000-2 kg chuck roast
- Provide 1 tsp each salt and pepper
- Use 1 cube beef stock
- Provide 200-250 ml red wine
- Get 1 bay leaf
- You need 1 onion cut into chunks
- Use 2 carrots peeled and sliced
- Prepare 3-5 medium potatoes peeled and diced
- Get 3 celery stalks sliced
- Prepare 4-5 garlic cloves peeled and smashed
- Take 2 bell peppers cut in large slices
Steps to make Slow Cooker Beef Roast:
- Sprinkle generously with salt and pepper all over the beef.
- Heat oil over high heat and brown all over. It should have a nice deep brown crust. It should take about 5-7 min. Transfer beef to slow cooker.
- Put all vegetables in slow cooker, add the stock, wine and the bay leaf close and cook on low for 8-9 hours or high for 6 hours.
- At the end you can add 1 tablespoon cornstarch and 2 tablespoons water. Allow to thicken for 5 min.
- Pour the gravy over the meat and garnish with fresh parsley. Enjoy!
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