My name is Jenn, and I'm a 27 year old married and babied chick. In addition to a husband, a seven year old daughter, and a five year old autistic son, I also have four cats, three hermit crabs, two frogs, a few fish, and one snorty little Pug. I work from home doing a variety of writing and even some web design. I love blogging, digital photography and web design.
It is seriously cold out! Well, it isn’t as cold as it was yesterday, but it’s still pretty damn cold. Definitely cold enough to check the furnace filters and make sure the furnace is running efficiently! The worst night had to have been Thursday night. It was about 26°, and I’m sure that was without the wind chill! Anyway, when it gets cold I break out the crock pot. Here’s today’s recipe:
- 2-4 lb. hunk of eye of round beef roast
- 1 bag of Yukon gold potatoes
- 1 bag of carrots
- 2-3 celery stalks
- onion or dried onion flakes
- beef stock (or beef bouillon with water)
- about 1/4th of a cup of apple cider vinegar
- desired seasonings for taste
Slice the carrots, cut up the potatoes (skin on or off — your choice), dice the celery and combine everything into your slow cooker. Make sure to add enough beef stock or bouillon & water to cover the meat and potatoes. Cook on low for 8-10 hours, or on high for 4-6 hours. Add in a mixture of flour and desired seasonings about a half an hour before the meal is ready to thicken the broth.
Yummy! ♥
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