Hi Friends, Here's a delicious one I used during my days on the Atkin's Diet from "The Everyday Low-Carb Slow Cooker Cookbook". Herbed Top Round Roast Ingredients - 1/2 cup red wine
- 1/2 cup water
- 1 tablespoon thyme
- 1 tablespoon rosemary
- 1 tablespoon black pepper
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 3 lbs top round roast
- 5 garlic cloves, halved
- 1/2 medium onions, thinly sliced
- 2 pieces bacon, cooked ( not crispy)
Directions - Pour the red wine and water into the slow cooker crock; set aside.
- In a small bowl, combine the herbs, pepper, salt, and olive oil; stir to combine. Using clean hands, rub the oil and herb mixture all over the beef roast. Place the roast into the slow cooker crock. Sprinkle the garlic and onions aroudn the raost and lay the bacon strips over the top of the roast.
- Cover and cook on LOW for 10 hours.
- Before serving, flip the roast over in the slow cooker, then turn the slow cooker off and let the roast rest in the slow cooker for about 15 minutes. Remove roast to a platter and let it drain for a few minutes.
- To serve, use a sharp knife to slice the meat against the grain. If you like, dip the roast slices into the cooking juices before serving, or serve the cooking juices alongside the beef.
These Baked Taters certainly wouldn't qualify for Atkins, but they sure are good! I love this method. On my really lazy days, I do a baked potato bar for dinner with these and a few toppings made ahead of time. A terrific way to bake potatoes without heating up the kitchen. Slow Cooker Baked Potatoes Ingredients - 4 baking potatoes, well scrubbed
- 1 tablespoon extra virgin olive oil
- kosher salt to taste
- 4 sheets aluminum foil
Directions - Prick the potatoes with a fork several times, then rub potatoes with olive oil, sprinkle with salt, and wrap tightly in foil. Place the potatoes into a slow cooker, cover, and cook on High for 4 1/2 to 5 hours, or on Low for 7 1/2 to 8 hours until tender. Serves 4.
Have A Wonderful Week, Phil
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