Just what you want for a holiday meal--something that tastes like it took a lot of time and effort but it took almost none! This is a Burgundy Peppercorn Beef Roast. Sounds and tastes fancy, is easier than making Hamburger Helper!
I used a 2-pound roast, so adjust the portions accordingly if your roast is bigger.
The first method involves marinating the roast in the fridge overnight. A large Ziploc bag works well for a smaller roast.
Take a 2-3 pound roast, frozen. In small bowl blend 1/4 cup soy sauce and 1 cup burgundy wine for cooking. Dredge roast in mixture. Grind fresh black pepper onto roast. Place in large Ziploc bag. Pour remaining liquid into bag with roast. Marinate for 6-8 hours, turning once.
Place roast and liquid in slow cooker. Cook on low for 4-6 hours or until done through.
With the second method, place frozen roast, wine and soy sauce into slow cooker. Grind pepper onto roast. Cook on low for 6-8 hours or until done through.
Could it be any easier? And when you taste it you'll want to make it again and again!
Best wishes for your holiday celebrations.
3 comments:
Hope Cujo gets to lick the pot when it is done!
"Dredge" roast in mixture? What does that mean? Do you poke the roast with a fork so the liquid can get into the meat? Or do you just soak it in the liquid overnight in the fridge?
I still need to get a slow cooker. Really. Seems like the perfect lazy device.
Cujo gets to eat the leftovers if Mia doesn't hog them all.
Dredge is just a fancy way to say dip. I read too many cookbooks. But don't cook anything that isn't easy to prepare.
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