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Ингредиенты
- 1 x 3-4 lb. beef chuck or possibly rump roast
- 1 c. water
- 1 tsp beef base (I use Superior Touch Better Than Bouillon), or possibly 1 beef bouillon cube
- 1 x bay leaf
- 1 x (6-ounce) can tomato paste
Инструкции
- Trim as much fat as possible off roast. Place it in crock pot. Bring 1 c. of water to a boil; dissolve beef base completely. Add in can of tomato paste to liquids and also dissolve. Pour over meat and add in bay leaf. Cover and set on low for 6-8 hrs depending on how done you want your roast to be.
- To serve, remove meat to serving platter. Toss bay leaf. Line a strainer or possibly colander with cheesecloth. Strain crock pot juices. Either serve strained juices over roast or possibly save for later use. You could also make a rue by melting 2 Tablespoons of butter in a pan, adding 1/4 c flour; whisk till smooth; add in strained juices, whisk and reduce till thickness desired for gravy.
