With savory flavors and textures reminiscent of Grandma’s old-fashioned Sunday pot roast, you’ll enjoy this simple, easy and safely-cooked comfort meal without the platter. Time it right and you’ll be eating this chunky, supper-in-a-bowl right after you kick off your church shoes. You’re welcome. (And yes, I loaded up on the fresh parsley.)
INGREDIENTS:
1 two-pound slab of grass-fed London Broil (beef)
1 box (32 oz) beef broth
6-8 peeled garlic cloves
2 large bay leaves
Fresh parsley (garnish)
1 medium yellow onion, cut into 1/4″ slices
3 large carrots, halved lengthwise and cut into 1/4″ coins
5 medium new (red) potatoes
Sea salt and black pepper to taste
Dried thyme to taste (I use about 1 tsp.)
METHOD – SATURDAY NIGHT (Tonight’s cook time is 8 hours. For me, this means I set the slow cooker at 10:30 pm and let that tough meat cook through the night.):
Place sliced onions in the bottom of a slow cooker. (I use a 4.5-qt size.)
Sprinkle with salt and pepper.
Cut the meat crosswise into 2″ wide strips, and lay them on top of the onion slices.
Place garlic cloves on top of the meat.
Pour in beef broth to cover the meat and garlic.
Submerge bay leaves into the liquid.
Sprinkle with thyme and more sea salt.
Cover and cook on high for 8 hours. (When the time is up, let the slow cooker automatically reset to the “warm” cycle.)
Wash and snip the fresh parsley. Then scrub the carrots and potatoes. Slice up the carrots. (But don’t cut the potatoes until the next morning, so they won’t turn brown.) Refrigerate all of these veggies in separate containers until the next day.
METHOD – SUNDAY MORNING BEFORE CHURCH (Today’s cook time is 3 1/2 hours. You can time this so the soup will be done when you return home from church. Also, an hour before you begin this process, remove the carrots and potatoes from the refrigerator and place them on the countertop. For me, this means I remove the veggies about 6:45 am. Then I follow the instructions below beginning about 7:45 am.):
Remove the slow cooker lid and chunk up the meat with a large spoon.
Taste the broth and adjust it for salt and thyme.
Add the pre-cut carrots to the slow cooker, ensuring they are submerged in the liquid.
Replace the slow cooker lid.
Cut up the potatoes into small slices (about 1″ x 1/4″) and add them to the slow cooker, ensuring they are submerged in the liquid.
Cover and reset the slow cooker on high for 3 1/2 hours. Let it go to the “warm” mode afterwards. (The veggies will be cooked through at the end of this process without being mushy and the meat will be tender.)
When you arrive home from church, ladle this tasty soup into bowls and top with fresh, snipped parsley.
Pray and enjoy!