Ingredients
1 (3 -4 lb) boston rolled beef roast
1 medium giardiniera, 1 jar
2 garlic cloves, chopped fine
2 cups beef broth
3 -4 beef bouillon cubes
1 dash pepper
salt, to taste
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Electric egg cooker — hard, soft, poached eggs, no guessing
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Electric egg cooker — hard, soft, poached eggs, no guessing
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Turn a frying pan on to meduim high heat and sear roast on all sides, just till browned about 5 minutes. put the roast in the crock pot. Add with the garlic, broth,salt, pepper and giardnera to crock pot over roast. Drop the bouillon cubes around the roast. I usually add three then more to taste when it done. Cook on high 4-5 hours or on low for 8 hours. pull beef out of broth and put in bowl, let rest for ten minutes then shred with two forks, and add back to crock pot. Add salt and pepper to taste or add the last bouillon cube for more beefy flavor. Mix and serve on crusty french bread or rolls. Note:could also make in dutch oven or on stove top in deep pot cook times would be less.