Sunday, January 20, 2008

Yet Another Crockpot Recipe

I am not sure why I have this sudden fascination with using my crockpot. However, it is winter, the weather is dismal and I like to smell dinner cooking all day. The recipe below was given to me by my mother (thanks Mom!) and it was a favorite in her household. I had never tried it before this evening, but I am glad I did.

Now, don't laugh, but I can't make mashed potatoes. Somehow, every time I make them, they manage to come out grainy, watery, and flavorless. Don't laugh. I know it's one of the simplest things on earth to make, but I just can't do it. This time, I didn't overcook the potatoes, I used my new KitchenAid mixer to make them fluffy, I added butter and milk and they turned out good! Until we went to eat them. Sigh. They were still a little more solid than I would prefer, but they were okay.

For the Barbeque Beef, you can use any type of roast. I would steer clear of pot roast, but a brisket, or a bottom round or even a top round would be excellent. The sauce isn't thick like barbeque sauce, and it made a delicious gravy to the meat as well as the potatoes.

This is definitely a recipe I will be making again! Even my husband, who had visions of shredded beef overloaded with sauce enjoyed it. I don't fix beef dishes very often, but I am very glad I did this time.

Barbeque Beef
from: My Mom

2-2.5 pound beef brisket or roast
1 cup hickory flavored barbeque sauce

1. Place the beef in a slow cooker. Cover with 1 cup of the barbeque sauce.
2. Cook on high for 4-5 hours.
3. Cover with the remaining barbeque sauce and cook an additional 15-30 minutes.