2 lb London Broil (or brisket)
1 tsp garlic powder
salt and pepper
2 tbsp extra virgin olive oil
2 tbsp butter
1 large onion - chopped
3 stalks of celery - chopped
4-5 medium carrots - sliced
2-3 large russet potatoes - diced (medium size dice)
1 c. red wine
4 c. beef broth
2 c. water
3 Tbsp. Worcestershire Sauce

This is a SUPER easy (yet time-consuming) recipe that is perfect for a lazy Sunday in the Fall or Winter! This may look intimidating, but I promise, it's very simple, and SO WORTH IT!

On your stove, heat a large, heavy-bottom dutch oven on Medium-High heat; Add olive oil and butter and allow to melt.

Coat one side of your London Broil with salt and pepper and 1/2 of the garlic powder.

When oil/butter are hot, add your London Broil (seasoned side down) to the dutch oven. Coat 2nd side with salt and pepper and remaining garlic powder.

Allow meat to sear for around 5 minutes, until it is no longer sticking to the pan, and is a beautiful golden brown color.

Flip the meat, and allow to cook on other side for 5 minutes or so, until no longer sticking, and golden brown.

Once your meat is seared on both sides, add to a large crock-pot. (Do not dump anything out of your dutch oven! All those burnt brown bits are only flavor for the veggies that will come later!)

To the crock-pot, add 1 cup of beef broth, 2 cups of water and 1 Tbsp Worcestershire sauce. You want to make sure the meat is mostly submerged.

Turn the crock-pot to high heat, and allow to cook for 3 hours.

After 3 hours time, your ready to start on the veggies!

Add the second tablespoon of butter to your dutch oven on medium heat and allow to melt.

Add onion, celery, carrots, potatoes and another good dusting of salt and pepper. Give it a stir, cover, and allow to cook on medium for about 5 minutes.

After 5 minutes, add remaining beef broth, wine and worcestershire. Salt and pepper once again!

Take London Broil out of crock-pot and transfer into your Dutch oven

Skim crock-pot liquid for any solids, and pour the liquid into your Dutch oven.

Cover and cook on Medium for another 3 hours.

When the 3 hours is up, remove meat from dutch oven and shred. (Using two forks is what I find to be the easiest method for this.)

Add shredded beef back into vegetables and warm through.

EAT! Best served with warm, crusty bread and maybe a salad. =)

Submitted by: Annie