I’ve made no secret of the fact that my younger son is obsessed with rice. Anything he can eat with the rice is A-OK in his book.
I’ve also overshared about my love of the slow cooker. Seriously? How did we get through life without this invention? Oh yeah, we didn’t work full-time, have second jobs, have to be at soccer practice by 7pm, but before that, homework, chores, more homework and, oh yeah, dinner.
I wouldn’t survive Tuesday nights without my slow cooker; it’s as simple as that. Dinner is ready when we walk in the door. Anything extra that has to be cooked, like rice, can be done during homework. We eat at a reasonable hour so no one is getting a stomachache at soccer practice, and we can get out the door (reasonably) sane.
I also love it when meat is on sale at Brookshire’s because then I can stock up for my meat-and-potatoes (or rice) guys!
Slow Cooker Beef and Rice
4 cups beef broth
1 Tbs Worcestershire sauce
1 onion, chopped
2 lbs rump roast, cut into small chunks
2 to 3 tsp salt
1 tsp black pepper
1 Tbs garlic, minced
1 tsp Italian seasoning
1/4 cup cold water
3 Tbs cornstarch
4 to 6 cups white or brown rice, cooked
Mix broth, Worcestershire sauce and chopped onions in slow cooker. Add beef. Sprinkle with salt, pepper, garlic and Italian seasoning.
Cover and cook on low for 8 hours or on high for 4 hours. (I’ve found this works better on low.)
Just before serving, drain juices into a large pot; bring to a boil. Whisk together cold water and cornstarch. Add to pot and stir until thickened. Put gravy back in the slow cooker; stir. Serve over rice.
Nutritional Information: Calories Per Serving: 494, Calories from Fat: 139, Fat: 15 g, Trans Fat: 0 g, Cholesterol: 1 mg, Sodium: 1970 mg, Potassium: 264 mg, Carbohydrates: 12 g, Fiber: 1 g, Sugar: 3 g, Protein: 76 g.
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