Brazilian Pot Roast in the Crock Pot

by Debra Ross

A very unscientific recipe that is oh-so-good and takes five minutes.

A hunk of roast beef Fresh garlic - about half a head or more. Or, chopped garlic in the jar, about 3 tablespoons, more or less. 1 medium onion, quartered or eighthed (if "eighthed" is a word, and even if it's not) 1 8-oz can of beef broth 1/2 cup to 1 cup of apple cider vinegar Package of baby carrots A couple of potatoes if you feel like peeling them and cutting them into 2-inch chunks (we usually leave out the potatoes) 1 teaspoon ground cumin 1 teaspoon peppercorns 2-3 bay leaves Red wine or water

Toss all of this into a crock pot at the beginning of the day. It's better if you brown each side of the roast beef first, but if you're  pinched for time, you don't have to do this. If the liquid doesn't come up 3/4 of the way up the side of the beef, fill up the remainder with red wine or water.

Turn the crock pot on low. Leave it alone. Go about your business for at least 8 hours.

Come home after a busy day. It doesn't really matter when you get back, even if it's 10pm it will still taste great. Eat.

Note 1: The leftovers taste even better the second day.

Note 2: I can never tell if the bay leaves make a difference. But I always have them around, so I figure why not.

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