a beef roast
salt and pepper
1/2-1 cup red wine (or water)
1 chopped onion
and I added some chopped mushrooms because I'm trying to use up a 3-lb box (my husband knows what to bring home from business trips!). Cook on High for 6-8 hours in the slow cooker (I think mine was more like 5 hours - it was still great).
My roast was probably 3 lbs. and I used at least 1 tsp. salt and 1 tsp. pepper.
I pulled the meat apart a little bit when we got home from church, and pushed the marrow out of the bone into the juicy deliciousness. I had put potatoes in the oven on timed bake, then I cooked and buttered some garden green beans from the freezer, and served it all with some pepper cabbage (a vinegar-based coleslaw).
Well. That was an eminently satisfying Sunday dinner, starting from when we opened the front door after church and smelled that beef.
Later in the week, I heated up the leftover roast and juice with a sauteed onion. Then we spooned it over homemade French bread with a slice of cheese and called it French dip. And I raved all over again. My family is going to be seeing a lot of this beef because it is easy, tasty, and did I mention it's so easy?
Of course, you could fiddle with it and drop some rosemary in the juice, or add barbecue sauce, or maybe use part soy sauce - early in this blog I had great success with a roast in soy sauce.