With this weather is it any wonder we are pulling out the crock pot? I just want to sit in front of the fireplace and vegetate. With that said, how about a nice beef stew in the crock pot? That is just my speed on a day like today.
Rump Roast 5 to 7 pounds (available at your local meat market)
8 small, sweet onions, peeled and halved
3 pounds of carrots (peeled and cut)
5 red skinned potatoes cut in 2
2 teaspoons of Beef Stock starter in 2 cups of boiling water
2 Tablespoons of flour
I put the onions in the bottom of my crock pot. I lightly seasoned the roast with Michael’s Special Seasoning. I put the roast on top of the onions. I set the crock pot on high. I cooked this on high for 7 hours. I then put the carrots and potatoes in the crock pot. I mixed the 2 cups of beef broth with the 2 tablespoons of flour and poured this over the stew. I cooked on high for an additional 3 hours until the carrots and potatoes were fork 
tender.
This is a great meal to serve when you are having company. Everything is done ahead of time, so you can actually relax and enjoy your company.
Don’t be afraid to have leftovers. They heat up great and it is just what the doctor ordered on a cold winter’s night.
Until next time…From our Butcher Block to your Table
