Roasted Beet Carpaccio - CSA|365

Ingredients

• 2 Springdell London Broil Steaks, about 2 pounds
• 2 Yukon gold potatoes, scrubbed and roughly chopped
• 4 carrots, peeled (unless organic, then I usually just scrub them) and roughly chopped
• 1 onion, peeled and roughly chopped
• 4 garlic cloves, peeled and sliced
• 1 1/2 cups of slow cooker cream of mushroom soup (see 2/4/15 post-or you could use a can in a pinch)
• 1 cup beef stock (preferably homemade with Springdell beef- we’ll share how to make beef stock soon)
• 1tsp oil (canola is better for searing, but I used olive oil today)
• 1/2 tsp adobo seasoning
• Freshly ground pepper
• Put onions, potatoes and carrots into the slow cooker and top it with the meat.
• A cover the meat with stock and soup.
• Sprinkle with adobo seasoning and about 1/8-1/4 tsp of th freshly ground black pepper.
• Cook on low for 8 hours. Serve with the sauce on the side as a gravy.