This is just an amazing recipe! I tweaked it a bit because I wanted it ready when we got home from church, so here's what I did. I left out the MSG because I don't have it, and I didn't use any meat tenderizer either. I didn't have tarragon vinegar so I used rice vinegar and dried tarragon. I also used dried parsley rather than fresh.
I marinated the meat over night, but decided in the morning to cut it into large cubes. I browned the meat on the stove to give it a headstart cooking and then put it in the crockpot with any juice that had accumulated in the pan. To the crockpot I added a large onion cut into large pieces, baby carrots and green beans (I gave frozen beans a head start on the stove just enough to thaw them). I turned the crockpot on high (time was about 4 hours) and went to church and came home to an amazing scent. I baked crescent rolls to go with it too. My husband and kids raved about the meal. We set knives out for the meat, but not one of us used it because the meat just fell apart. I have barely enough for hubby's lunch tomorrow.
Next time I think I'll cube the meat and then marinate overnight to give even more flavor. Thanks for a great recipe!
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