FEBRUARY, 2019
A HANDSOME HUNK OF BEEF—
SLOW COOKER POT ROAST FOR WRITERS
(But Civilians Can Try It Too)
By: Alice Orr
I understand that
some of you may con-
sider this article inap-
propriate. I apologize
for that, but February
is the month we cele-
brate romantic love,
and this dude has
been my Valentine for going on half a
century. Plus, February, for a lot of us, is
also the coldest month. The time for
hearty meals for shivering folk, and this a
go-to staple from my hearty meal file.
The picture is of my husband Sweet
Jonathan, foxy at the fence. Taken about
ten years ago, to be fully disclosing, but I
love it, and my guess is you know why.
Besides, he’s still hunky.
The recipe is one of his favorite
dishes, other than me of course. I can
smell it slow-cooking now. Set up in the
early a.m. so I can simply flip the switch
to high later on. In between, I suggest
composing a sexy scene. Handwritten, of
course, for the maximum sensual experi-
ence.
Ingredients
Approximately 3-pound bottom
round roast (or another cut if you
prefer)
1 large onion peeled and cut in half-
inch slices
1 ½ tsp. each cinnamon, paprika,
garlic powder
19
½ tsp. salt
¼ tsp. black pepper
2 tbsp. olive oil
1 package onion soup mix
1 cup beef broth or bouillon
Instructions
Mix together cinnamon, paprika,
garlic powder, salt, and pepper in a
small bowl.
Wash beef in water and pat dry with
paper towels. Rub beef all over with
cinnamon, etc. mix.
Heat olive oil in skillet to sizzling.
Brown beef on all sides 2 minutes
per side.
Coat inside of Crock-Pot/slow
cooker with nonstick spray.
Place onion slices in a layer to cover
the bottom of Crock-Pot/slow
cooker.
Place browned beef on top of onion
slices.
Combine onion soup mix with broth
or bouillon in small saucepan, stir
well, then bring to a boil.
Pour over beef in Crock-Pot/slow
cooker.
Cook on high for 6 hours.
Optional: Add peeled potatoes and car-
rots cut in large chunks halfway through
cooking time.
This is an
author-easy
recipe that
pleases all the
senses with its
deep dark
aroma, juicy
tender texture,
reassuring siz-
zle, and rich
reddish-brown
color. Plus, it
tastes delicious.
At least that’s
what my own handsome hunk of beef,
Sweet Jonathan, thinks. Try it on some-
body you love (or lust after) soon. Don’t
forget to add candlelight and serve the
platter (or whatever is on your personal
menu) outfitted as a scantily clad vixen.
Then, PLEASE, let me know what hap-
pens.
Alice Orr—www.aliceorrbooks.com
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