Beef pot roast with thyme and rosemary

• Beef roast (I used one that 3/4 filled my slow cooker. Can't remember poundage.)
• Thyme
• Rosemary
• Good dark ale (I used Trader Joe's Brown Ale)
• Slow cooker

1. Marinate the roast by coating it with dry thyme and letting it rest in a sealed bag in the frig for a few days.
2. Plop said roast into slow cooker.
3. Pour ale over roast.
4. Add fresh rosemary.
5. Salt to taste (I sprinkle on about a teaspoon of sea salt.)
6. Cook on high for an hour, then on low overnight.
7. Yum.

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(C) Laura Springer

Laura's Writings by Laura Springer is licensed under a Creative Commons Attribution 3.0 United States License.