|I use 1 head of garlic in my roast, but have 2 here to show you what it looks like when I prepare it. I peel the outside layers off like so…|
|And break the cloves apart and peel the outside layer of the cloves off…|
|Then cut into quarters|
|With a sharp knife cut slices into the meat (about an inch through)|
|Fill the holes in the meat with the quarters of garlic on all sides.|
|Place olive oil in a large pan and heat to medium/high heat. Brown all sides of the roast and season with salt and pepper. This will only cook the meat 1/4 of an inch through, but it adds a delicious flavor!|
|Place your roast into a Crock Pot (you can also do this on a stove in a large pot). Season with worcestershire sauce.|
|Pour 1 large can of beef broth over top|
|Prepare your veggies..I have here potatoes cut in halves, onions cut in quarters and baby carrots. (I also really like cabbage, but my hubby doesn’t, so I spare him ..haha)|
|Simply place all your veggies on top of the meat, if the broth does not cover everything you may add water.|
|Cover and cook on high for 6 hours in the Crock Pot. If you are cooking stovetop, place on a medium heat.|
|When your roast is done the veggies will be tender and the roast will flake apart..Mmmm|
***Thanks Janelle! This is perfect for busy school nights! I can fix it in the morning, smell it cooking all day and have easy dinner preparation in the evening!
If you are in need of some fresh new recipes for the fall – then visiting Janelle’s blog at Comfy In the Kitchen is a must! She also has a Feasting In Fellowship Friday Link-Up Party happening right now – join the fun!!