Ready to play ‘Hide the Garlic’? Ok, here is how you play. Take nice big piece of beef that works well for pot roasts, like chuck or brisket. Stab it deep all over with a knife, then hide peeled garlic cloves deep in each crevice.
This was one of those recipes my mom used to make when I was a kid quite often, but I didn’t really realize it was a actual recipe until recently. I think those are some of the best recipes anyways, the ones your mom or grandma made for years that were just a part of life rather than a recipe you have to follow. I remember my mom making this for dinner and being so excited when I found a hidden garlic clove in my piece.
It is truly amazing as to how much flavor one little piece of garlic can give to a large piece of beef. Each bite is really infused with it but it’s not that bitter raw garlic taste. By braising it in the slow cooker, the cloves become soft like butter with a much more mellow garlicy flavor. You know, I have never considered hiding garlic in a pork roast but I’ll bet it would be pretty amazing too. Hmm, a cuban pork with hidden garlic sounds like so much fun to experiment with.
See… my brain is always on future posts and themes. I think of you and what you would like. Any suggestions? I think some sort of pork theme is going to have to be in our near future. The next few weeks are already planned though and I am so excited for them. You will have to stay tuned though, I’m not going to give anything away.
So back to my pot roast. I know I say you need to use a nice thick cut of beef. Well, yes that is ideal, however I used london broil with no problem. I actually went to find a nice piece of meat at the store and they were all puny and really expensive for some reason so I went for the thinner but still tasty london broil. And it was a much better price too. So, use what you find and what works best for your family.
The leftover for this were amazing too. Keep the gravy! It really helps keep the meat from drying out when you reheat it. You can do so many things – make steak sliders, serve hot beef and gravy over polenta or add to a weeknight stew. In fact, who cares if you don’t have eight people to eat this, you will have delicious lunches and/or dinners for a whole week! Now that’s my kind of meal. Feel free to serve this along side my Roasted Garlic Parmesan Mashed Potatoes.There is also a salad coming – literally one of my best.
Oh and I can’t not give a shout out to my baby girl… oh yeah not a baby anymore… my big girl? Let’s just go with my gorgeous 15 year old daughter who had a birthday yesterday. She has simple tastes. I asked what she wanted for dinner. A burger and fries. Oh well, who can compete with the classics?
- 3 -5 pounds beef roast
- 1 head garlic, cloves peeled
- 1 onion, peeled and chopped
- 1 cup carrots, chopped
- 2 tablespoons worcestershire sauce
- 1 tablespoon herb seasoning
- 6-8 cups beef stock
- Salt & pepper, to taste
- Make deep stabs all over the beef with a thin sharp knife about ½ way into the meat. Place the cloves of garlic as deep in the cuts as possible. Place the meat, onions and carrots in a large slow cooker. Add worchestershire, seasonings and beef stock enough to fill 2/3 of the way full.
- Cover and cook on low for 8 to 10 hours or until meat falls apart easily. Serve with vegetables and gravy on the side.