From the kitchen of: Becca Creasy

Prep Time: 0 min
Cook Time: 6-7 hours in slow cooker

This is the dish that, without hesitation, my husband always reminds me: "This is the best thing my wife makes me."

INGREDIENTS:

• 920 beef roast (bone-in or boneless are both delicious)
• 1.5 cups of strawberry jelly
• 1/3 cup apples juice (can substitute for orange, mango, grape)
• 3 tbsp Worcestershire Sauce 
• 3 tbsp Soy Sauce
• 2 tbsp salt
• 2 tbsp pepper
• 2 tbsp onion powder
• 2 tbsp garlic powder
• 2 tbsp dried thyme
• 2 tbsp dried parsley​

DIRECTIONS:

1. In a crock pot, combined the jelly, juice and all seasonings/spices. Stir until well blended.
2. Add frozen beef roast. Make sure to cover all sides of beef with the sauce. Place lid on.
3. Cook on high for 5 hours. If possible, turn the roast half way through.
4. Reduce heat and let cook another 2 hours on low heat.
5. Serve when ready.

VARIATIONS:

This recipe can easily be done with boneless, skinless chicken breast (they only need 3 hours on high in the slow cooker).

SECRET TIPS:

I use an All-Clad Slow cooker... next to a good enamel coated cast iron, it's one of the best kitchen investments I've ever made. The model I have has 4 different cook settings: slow, rice, steam, brown.  I like to brown the sauce first and get the goodness moving, before turning the slow cooker on.