Our parish is doing some renovating, so we didn’t have our usual pot luck this week. That meant I needed to feed hungry children right when we got home. So the slow cooker came out and in less than ten minutes, I had lunch cooking.
2-3 lbs beef roast
8 multicolored carrots, cut into 3 inch sections & 6 celery stalks, cut into 3 inch sections
1 small onion, sliced
3 bay leaves
2 tsp salt
2 tsp garlic powder
1 tsp dried thyme
2-3 Tbsp olive oil
1/2-3/4 cup red wine
Mix the vegetables and bay leaves in the bottom of the slow cooker.
Place the roast on top of the layer of vegetables. Sprinkle both sides with the salt an spices.
Drizzle with olive oil, and pour the red wine over the roast.
Set the slow cooker to low and cook for 5-6 hours. Serve with your favorite sides.
For dessert later Sunday night I made a variation of my Rice Pudding. I added 1 tsp ground cardamom with the almond milk and served it topped with diced mango and unsweetened grated coconut.