Recipe of the Week- Spring Herb Roast

While roasts can sometimes we deemed a winter food, they are so versatile, easy to make, and yummy for any type of year. If you're like us and live for crockpot cooking, now is a GREAT time to stock up. This recipe comes from Taste of Home. 

Ingredients

1. 2 Large Onions
2. 1/2 lb Fresh Mushrooms
3. 1 Beef Roast of your Choosing
4. Salt + Pepper to Taste
5. 1 Tbs Oil
6. 1-1 1/2 Cups Broth or Water
7. 3 Gloves of Garlic Minced
8. 1/2 Teaspoon of each dried basil, marjoram, and thyme
9. Minced Fresh Parsley  

Directions 

1. Place onions and mushrooms in a 5 or 6 qt slow cooker
2. Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat; brown roast on all sides. Transfer to slow cooker. 
3. In a medium bowl mix water, tomato paste, garlic, basil, marjoram, and thyme, pour over roast. Cook, covered on low 4-5 hours or until meat is tender (always use a meat thermometer to confirm the doneness). 
4. Remove roast from slow cooker, tent with foil. Let stand for 15 minutes before slicing. Serve with onion mixture and sprinkle with parsley.