2.5 - 3 lb boneless chuck roast
1 lb baby carrots
6 med potatoes, peeled and cut into chunks
2 T Wylers Beef Crystals
4 cups water
seasoned meat tenderizer (McCormick makes a good one, as does 5th Season)
salt & pepper to taste
3 T corn starch (or 1 T per cup of broth)
1/4 cup water
Sprinkle meat liberally with seasoned tenderizer on both sides. Place meat in bottom of large 5 - 6 qt crock pot. Place vegetables on top of meat. Add the water, beef crystals, salt, and pepper. Cover and cook on high for 8 - 10 hours or until meat is tender and falling apart.
For gravy (or graby as my grandson calls it ;)), turn crock pot off and ladel broth into small saucepan. Mix cornstarch and 1/4 cup water blending well. Place saucepan over medium heat; add cornstarch mixture stirring until well blended. Stir often until gravy comes to a boil. Season with salt and pepper to taste.
Do you Menu?
Menu Planning may sound like a lot of work, but it's actually one of the laziest things I've ever done. Since I started planning our meals for the week (and eventually the month) I've noticed some improvements in the way we eat and in the way I shop. Knowing what's for dinner not only saves time, it saves money and helps us eat healthier as well.
By planning out the week's meals I can make a more effective list for the grocery store and purchase only those items that we will need for the week. I make fewer impulse and duplicate purchases, and have practically eliminated the mid-week run to the grocery store—not to mention those impromptu take-out nights.
And if you display your menu where the family will see it, you'll never hear the words, "Mom, what's for dinner?" again!
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