Ingredients:

3 lbs. sirloin or boneless beef rump roast
4 c. water
1 or 2 garlic cloves, chopped
1 t. thyme
1/2 t. freshly ground black pepper
1 or 2 whole bay leaves, remove and throw away just before serving
4 potatoes, peeled and quartered
4 turnips, peeled and quartered
2 onions, quartered
2 c. sliced carrots
2 c. sliced celery
2 cans mushrooms pieces and stems, drained
1/2 c. red wine

Instructions:

When preparing this crock pot meal turn the heat up to high for the first hour then turn it down to regular or low for the rest of the cooking time. Be sure to cover the crock-pot so you won’t lose liquid and so you’ll keep all the flavor in the pot.

When serving your meal, butter a slice of French bread and place it on the serving Plate. Ladle some of the broth from the crock-pot over the slice of bread. Place the serving of meat on top of the bread slice.

Surround the meat with a variety of the vegetables. This will make a nice presentation and the juices in the bread will keep the meat moist so that it will taste like a nice piece of prime rib.

Deer hunters in the area could use this same recipe, but place a venison roast in the crock-pot instead of a piece of beef. It will be a meal to remember.

To get Dave Kessler’s book, Skinny Cooks Can’t Be Trusted, send $12 to: Dave Kessler, 510 Greenbriar Dr., Richmond, IN 47374. Make checks out to Dave Kessler. Please do not send orders to Farm World.

This farm news was published in the February 22, 2006 issue of Farm World.