Ingredients:
- 1 beef roast
- 4 cloves garlic
- 2 Tbsp apple cider vinegar (tenderizes the meat)
- salt and pepper
Directions:
- In a hot skillet, sear the roast on all sides (except the top)
- Add meat to crock pot and add just enough water to leave the top of the meat uncovered (see above photo)
- Slice the garlic and spread on top of the roast. Top with salt and pepper
- I like to leave the top un-seared, and uncovered with water so it really takes on a roasted garlic flavor with the garlic on top
- Cook the beef on high until it begins to bubble and then turn down to low for 4 hours, or until a meat thermometer reads 150°F
- Slice and serve
- Use the liquid in the crockpot as a soup stock (the stock freezes very well!)
Do you think this would work well for a lamb roast too?
I think it would be great using a lamb roast and yes you can definitely make gravy from the liquid, I have many times! I use arrowroot powder to thicken it.
Also, could you somehow make a gravy with the leftover liquid in the crockpot?
I am making this for dinner tonight but had one question. Do you put the apple cider vinegar in with the water? I didn’t see it in the directions anywhere. Thank you! 🙂
Yes I do, it tenderizes the meat and pulls the minerals from any bones that might be in the meat and deposits them into the liquid. Win, win! I hope you enjoy it 🙂
I dont like the taste of vingegar. will it taste like it?can i use beef broth instead of water and with or without the vinegar?
You could use lemon juice instead
any idea how do I figure out the Calorie content and what not? it’s dinner tonight 🙂
It looks so delicious. I love it!
Maybe a dumb question, but is a chuck roast the same as a beef roast or is the fat content and cut different?