Garlic Stuffed Roast |
| Name: |
Keri Scott |
| Base: |
Little Rock Air Force Base |
| Recipe: |
Garlic stuffed Roast
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Ingredients
1 (2-to 3-lb.)roast (I use chuck roast);
12 garlic cloves, peeled;
1/4 cup onion, chopped into small chunks;
1 tsp. black pepper;
1 tsp. Creole seasoning, divided;
1 (14 1/2-oz.) can beef broth;
8 new potatoes;
4 carrots, peeled and sliced;
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Preparation
Cut numerous slits in roast. Make the slits deep enough to push garlic cloves and onions into each cut. Alternate, putting a clove of garlic in one slit and piece of onion in the next.
Mix black pepper and 1/2 teaspoon Creole seasoning together and sprinkle over meat.
Place seasoned meat in slow cooker and add beef broth, pouring meat near the base of the meat, not over it.
Drop in potatoes and carrots.
Cook on Low for 8 to 10 hours. Near the end of cooking time, sprinkle on remaining 1/2 teaspoon or more if desired of Creole seasoning.
Serves 8-10.
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