Today is a deadline week and it’s time for Slow Cooker Roast Beef! I’m finishing the revisions on the third book in the Deadly Force Series and working on a novella. And, I’m preparing for a cover reveal for ONE DARK WISH, the second book in the series which comes out in September.
I’m also having company this weekend and tonight I’m cooking. So I pulled out one of my most trusted crock pot meat recipes and am preparing one of my family’s favorites: Slow Cooker Yankee Cranberry Roast Beef. Yes, I know it sounds like a fall supper, but while the snow is gone it’s still cloudy and cold here in Virginia. Tonight’s roast beef, red wine, and maybe dessert by an outdoor fire is a perfect way to celebrate a long, hard week. I hope you all have a wonderful weekend!
Slow Cooker Yankee Cranberry Roast Beef
Ingredients
- 3 pound beef roast
- 1 1/2 cups homemade cranberry sauce
- 1 envelope dry onion soup mix
- 4 Tablespoons butter cut into cubes
- 1 cup fresh cranberries
- fresh parsley for garnish
Instructions
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Place the roast in the slow cooker.
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In a bowl, stir together the cranberry sauce and onion soup mix. Pour this mixture over the beef. Cover the sauce/beef with the butter cubes. Then cover that with the fresh cranberries. Cover and cook on low for 6-8 hours or until the meat is tender and falls apart. Serves with fresh parsley as a garnish.