Marinated chuck roast


3 lbs chuck roast or brisket of beef
2 tbsp kitchen bouquet
1 tsp tabasco sauce
1/8 cup lukewarm water

How to prepare

Place the roast in a shallow bowl and spread kitchen bouquet and tabasco sauce over the surface. Marinate overnight, covered, in the refrigerator. Remove from refrigerator and allow meat 15-20 minutes to warm up to room temp. Add water to the slow cooker, about 1/4″ deep. Add the beef; cover and cook on low for 8-10 hours. Before serving: if the juices in the cooker are thin, simmer in a small saucepan over high heat for a few minutes to thicken. Place the meat on a serving platter; pour thickened pan juices over it and serve at once. Yield: 5-6 servings

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