I have had some success roasting beef in my crockpot. My most successful endeavor involved a beautifully lean hunk of meat from a fellow in a parking lot, selling beef out of the back of his truck that he had cut himself at a time during the Beef Crisis (which on our side of the US border meant a surplus of beef, and meat cutting facilities that were overwhelmed).
The roast goes into a dry crockpot, strings and all, with a quarter-inch of water. Add 6 large pieces of cut potato, 6 large pieces of cut onion, and 6 large pieces of cut turnip or other vegetable. Sprinkle lightly with sea salt and cracked pepper. Cook on high for two hours.
When the roasting is done, take the meat out and wrap it in foil. Let it sit and cool about 15 minutes before cutting into it. Gather the drippings and save them in the fridge overnight, and in the morning scrape off the hardened fat. The drippings can be used for making soup stock or gravy.
The roast goes into a dry crockpot, strings and all, with a quarter-inch of water. Add 6 large pieces of cut potato, 6 large pieces of cut onion, and 6 large pieces of cut turnip or other vegetable. Sprinkle lightly with sea salt and cracked pepper. Cook on high for two hours.
When the roasting is done, take the meat out and wrap it in foil. Let it sit and cool about 15 minutes before cutting into it. Gather the drippings and save them in the fridge overnight, and in the morning scrape off the hardened fat. The drippings can be used for making soup stock or gravy.
