Wingin' It Roast

Monday night I set out a Boneless Chuck Roast to thaw.  I knew exactly what I was going to fix for dinner on Tuesday evening.  I Love You Chuck! Never-Fail Roast Beef Sandwiches that I found over at Tasty Kitchen on The Pioneer Woman's website.  I had it all planned.  Since the roast is slow cooked on the stove top I figured I'd throw it together during my lunch break and have FWB keep an eye on it since he was just hanging out at my house. 

I got home for lunch and started going over the recipe again.  I only get a half hour lunch break and I knew that wouldn't exactly be enough time, so I decided to forget about the recipe.

"Well, babe.  Screw this!  I'm wingin' it!", I said as I pulled my large crockpot from the cabinet.

Instead of looking at me like I was crazy and saying he'd probably eat out for dinner, he shrugged his shoulders and said, "That's usually when food turns out the best." 

Whew!  He is so laid back.  I love it! 

So, I put the roast in the crock pot, added these...

...and some sliced green and red peppers (even one from my garden!), set the crockpot on high, and headed back to work (after eating some leftover pizza of course). 

I don't know exactly how much of each ingredient I used cause I was just dashing and sprinkling, and pouring so here is a rough guesstimate:

•  2 pound boneless chuck roast
• 1 can beef broth 
• 1 beef bullion cube  
• 1/2 to 3/4 cup Worcestershire Sauce 
• 2-3 Tbsp minced onion (I covered much of the top of the roast).  
• Couple dashes of Liquid Smoke 
• 1/4 cup or so of Soy Sauce.  
• Maybe 1/2 Tablespoon of Garlic Salt.  
• 4-5 seeded and sliced peppers (I sliced up a green pepper from my garden and used some frozen pre-sliced peppers) 

The FWB text me around 4:00 to tell me the house smelled amazing!  When I got home after work I checked the roast and it was done.  It had cooked for 4 hours.  I shredded it and let FWB have a taste.  He thought it was fantastic, but he wanted to know what happened to all the peppers.  Once they cooked, they shrunk a bit so it didn't look like there were many.  I got the bag of frozen peppers back out and added maybe the equivalent of 1-2 peppers.  Looking back I think I would wait to add the peppers.  Add them about a half-hour to an hour before eating. 

I shucked some corn and started boiling them, meanwhile stirring the shredded roast and peppers every so often.  When it was time to eat I piled the roast and peppers on some big hamburger buns with a slice of cheese.  We used the broth concoction for dipping.  Picky eater Pacen even thought the sandwich was good!  FWB decided the roast tasted even better with more peppers.  He ate four sandwiches last night! I will definitely be making this recipe again! 

"When Mighty Roast Beef was the Englishman's Food
It ennobl'd our veins and enriched our Blood:
Our Soldiers were Brave and our Courtiers were Good:
Oh! The Roast Beef of Old England,
And Old English Roast Beef." ~ Richard Leveridge