Ingredients:
- 1 beef roast
- 4 cloves garlic
- 2 Tbsp apple cider vinegar (tenderizes the meat)
- salt and pepper
Directions
1. In a hot skillet, sear the roast on all sides (except the top)
2. Add meat to crock pot and add just enough water to leave the top of the
meat uncovered Slice the garlic and spread on top of the roast.
3. Top with salt and pepper
4. I like to leave the top un-seared, and uncovered with water so it really takes
on a roasted garlic flavor with the garlic on top
5. Cook the beef on high until it begins to bubble and then turn down to low
for 4 hours, or until a meat thermometer reads 150°F
6. Slice and serve
7. Use the liquid in the crockpot as a soup stock (the stock freezes very well!)
