Ingredients:
2-3 pound rump roast, slow cooked with 1 bottle Rick Bayless steak marinade and 1 bottle Rick Bayless Fajita marinade in crock pot for 8 hrs on low.
Once cooked, remove the roast from crockpot, remove fat, shred meat and add back to the crockpot and cooking juices.
Add to the crock pot:
6 carrots, peeled and sliced
1/2 head of green cabbage shredded
1 carton Kitchen Basics unsalted beef stock
1-14.5 oz can diced tomatoes
6 bay leaves
1 tablespoon crushed dried basil
kosher salt and pepper to taste
Slow cook on low for 3-4 hours until carrots are tender!
image by Kara
3 comments:
Mmm, looks good! P.S. Is there any argument towards cutting the fat off after cooking the roast, as opposed to before? I've always wondered...
Hi Haley! Well, this might just be my opinion but I think you should leave the fat on while it's cooking. I think fat helps the roast to stay moist. Also it's alot easier to take fat off a roast after it has been slow cooking. Sometimes it will just falls off!
Hey Kara...I hope it's okay that I pinned you on Pinterest. I wanted to try this soup and knew I would forget unless I put it somewhere.
Anyway, it's been fun reading your blog and getting inspired to cook.
Say hello to the family for me!
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