- Jan 28, 2010
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- The Home of the Desert Sky Pack
While you are more than welcome to post recipes here on English Bulldog News, we would also like to invite you to our newly created forum just for recipe sharing! Inspired by the popularity of our recipe swap here at English Bulldog News. Click the link below!
http://tastetestedrecipes.com/
3-4 lbs beef roast (I use tri-tip roast)
1 can 14.5 oz diced tomatoes
1 cup beef broth
1/4 cup red wine
1 Tbs dried minced onions
2 Tbs prepared horseradish
1 tsp salt
¼ tsp black pepper
¼ tsp ground ginger
2 Tbs cornstarch
2 Tbs cold water
1 Combine all ingredients into crock pot except roast, cornstarch and water. Mix well and turn on crock pot.
2 Brown roast to remove any excess fat. Place roast into crock pot. Let cook 6-8 hours.
3 Just before serving, carefully remove roast from pot. (no easy task since it is fall-apart tender). Combine cornstarch and water in a bowl. Add mixture to crock pot to create a thick red/brown gravy. Replace roast into pot.
http://tastetestedrecipes.com/
3-4 lbs beef roast (I use tri-tip roast)
1 can 14.5 oz diced tomatoes
1 cup beef broth
1/4 cup red wine
1 Tbs dried minced onions
2 Tbs prepared horseradish
1 tsp salt
¼ tsp black pepper
¼ tsp ground ginger
2 Tbs cornstarch
2 Tbs cold water
1 Combine all ingredients into crock pot except roast, cornstarch and water. Mix well and turn on crock pot.
2 Brown roast to remove any excess fat. Place roast into crock pot. Let cook 6-8 hours.
3 Just before serving, carefully remove roast from pot. (no easy task since it is fall-apart tender). Combine cornstarch and water in a bowl. Add mixture to crock pot to create a thick red/brown gravy. Replace roast into pot.
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