I took a twist on this crockpot venison recipe, as this seems to be beef/venison anything friendly..
My less-than-frugal part is that I bought 2 pounds of Sirloin Tips, 2 (24 oz) bags of Baby Dutch Yellow Potatoes, and 2 bags of baby carrots.
I didn’t marinate the meat. I started the crock pot, in the afternoon, because the tips don’t need time on their side.
I covered the raw meat with ground black pepper, dredged it in heaping 1/3 cup of flour and browned it, before adding it to the crock.
I used the same pan and added a little olive oil and 1/4 cup butter. I sauteed the chopped baby portabella mushrooms. I put the mushrooms in the crock, added a little more oil and sauteed the red bell peppers, and then repeated this with the onions.
I layered the crock with browned meat, baby carrots, and potatoes, and each cooked veggie, as it was softened and sauteed.
I topped it with
- 1.5 tsp of HM Onion Soup Mix
- 1/3 cup of dehydrated onion (a little more than last time)
- 1 tsp Italian Seasoning
- 1 tsp Garlic Powder
- 2 tsp Worcestershire Sauce
- 1 Tbsp Cranberry Juice
I put 2 Tbsp of Beef Better Than Bouillon in 1 cup of water and heated it to mix it up and poured it over the top. I added more water until it was just 1.5 inches from the top, and covered everything.
I only didn’t add celery, to this, because I don’t have any.
I didn’t add two smashed garlic cloves, because The Boy, brilliantly, reminded me that I have roasted garlic, in the fridge. So I added two full bulbs.