Rosemary Roast with Bacon Asparagus
Yesterday we had a cold winter day. We had snow off, pretty much all day but nothing really stuck because it was so incredibly windy. I have heard different temps but I heard it was in the negatives with wind chill. YUCK! This dinner was perfect, for such a day!
1 Chuck Roast
3 springs of Rosemary
1/2 onion, diced small
spices: garlic powder, onion powder
few splashes of Worcestershire Sauce
Diced onion and place in the bottom of the crockpot. Place the Roast on top of the onion. Season the Roast. I kept it simple! Add a few splashes of Worcestershire Sauce and layed to Rosemary on top. I cooked the roast on high for 3 hours and then switched my crockpot to low for 3 more hours. It then sat on the ‘WARM’ setting for 3o minutes.
I tasted my roast at the 3 hour mark and decided to add more Worcestershire Sauce and Garlic Powder.
My Roast fell off the bone, it was so tender!
FOR THE Bacon Asparagus:
I cut 2 pieces of bacon into bite size pieces and started to cook them. At the half way point, I added the asparagus, which I had cut in half. As soon as the asparagus turned bright green, I added garlic powder and a little coconut aminos (soy sauce or braggs will work!)