Friday, 12 August 2011

Slow cookers were invented for lazy fridays

Often lazy Fridays are so lazy they're Pizza Fridays but I've realized that a slow cooker meal can be just as little effort as throwing together a pizza......sometimes even less.......this is one of those meals.
I had the roast in the freezer and I took it out wednesday to cook it for Friday.  Our freezer has quite a nice variety of both types of meat as well as cuts of meat.....on a good day anyway.  We like to shop the sales, freeze and forget.....that way when we start to feel like oh more pasta, I just open the freezer and I'm like hey how about Pot roast......or chicken wings........or pork chops.....or ribs.....well you get the point.  So I pulled out the top sirloin roast, but was hesitant because, let's face it, having the oven on for 4 or 5 hours in the middle of august.......not appealing!  but then I remembered my lovely slow cooker who has been hidden away for a couple of weeks now, and just like that the pot roast was a go.

1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1teaspoon onion powder
1 (3 pound) top sirloin roast
6 cloves garlic, slivered
6 Yukon Gold potatoes, peeled and quartered
4 carrots, cut into 2 inch pieces
2 large sweet onions, peeled and chopped
1bottle Lager or ale.....or any beer you like really
2 large green bell peppers, cut into 2 inch pieces
Oops, the roast was half eaten before I remembered to take a picture
Here's what you do:
Rub salt, pepper, paprika, garlic powder, and onion powder into the meat. With a small knife, make slits in the roast. Press the garlic slivers into the roast.
Place the potatoes, carrots, and onions in a large slow cooker. Place meat on top of the vegetables. Pour in beer.
Place lid on slow cooker, and cook for 6 hours on High, or 8 hours on Low. During the last half hour of cooking, add the green peppers.

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