Garlic-Stuffed Roast

This hearty roast practically cooks itself. Just do a little garlic prep work and pop it in the crock pot! Choose an inexpensive roast -- the crock pot will make it tender and juicy.
  • 2 lb. beef roast
  • 1/2 garlic bulb, sectioned into cloves and peeled
  • 1 tsp. salt
  • 2 tsp. rosemary leaves, crushed
  • 1/2 tsp. black pepper
  • 1 c. red wine

To prepare the roast, use a sharp knife to create deep slits about 2 inches into the meat. Push individual cloves of garlic into each of the slits. Continue the procedure -- placing the cloves evenly around the roast -- until all of the garlic is used.

In a small bowl, combine the salt, rosemary and pepper. Rub the mixture evenly over the beef roast. Place the roast on a roasting rack in the bottom of a crock pot. Carefully pour the red wine into the bottom of the crock pot.

Cover the crock pot and turn to the LOW setting (#3 on some models). Cook for 7-9 hours or until the meat is fork tender. Reserve half of the roast for the following recipes. Slice the remaining roast across the grain into thin slices.

  • Yields: 4 servings
  • Preparation Time: 15 minutes, plus cooking time
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