Crock Pot Beef (Printable Version)
# What You’ll Need:
01 -
3 pounds sirloin tip roast with string removed.
02 -
1.5 pounds small baby potatoes.
03 -
2 cups tiny carrots.
04 -
1 large yellow onion, cut into circular rings.
05 -
3 tablespoons diced unsalted butter.
06 -
1 cup beef stock.
07 -
4 tablespoons tangy apple cider vinegar.
08 -
3 tablespoons Asian soy sauce.
09 -
2 tablespoons rich worcestershire sauce.
10 -
2 teaspoons powdered garlic.
11 -
2 teaspoons dried onion powder.
12 -
1 teaspoon smoky paprika.
13 -
1 teaspoon flaked parsley.
14 -
1/2 teaspoon regular salt.
15 -
1 teaspoon cracked black pepper.
# Steps To Make It:
01 -
Put onion, carrots and potatoes into the slow cooker first. Scatter butter chunks over them and set roast on the very top.
02 -
Mix stock, vinegar, both sauces and all spices together until smooth. Drizzle it all over the meat.
03 -
Put the lid on and let it cook for 8-10 hours on Low setting or 4-5 hours on High until the meat falls apart easily.
04 -
Pull the meat apart using two forks while still in the cooker, mix everything gently and dish up with veggies and juice.
# Extra Notes:
01 -
Cooking on low makes the meat super soft.
02 -
Good in the fridge for 3-4 days.
03 -
Leftover meat can stay frozen up to 3 months.