Mahogany Beef

Mahogany Beef created by Debbie R.

This recipe has only three primary ingredients and was adapted from a recipe, Mahogany Ribs, published in "Recipes 1-2-3" by Rozanne Gold (Viking, 1996).

Ready In:
8hrs 5mins
Serves:
Units:

ingredients

directions

  • Place liquid ingredients and spices in a 4 or 5 quart slow cooker.
  • Whisk ingredients slightly to blend in the spices.
  • Remove and discard excess fat from beef roast and place the roast in the slow cooker.
  • Cover and cook on low setting for 8 to 10 hours.
  • Remove beef, slice, and serve.
  • Place the remaining liquid in a gravy boat for use as a sauce with the meal.
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RECIPE MADE WITH LOVE BY

"This recipe has only three primary ingredients and was adapted from a recipe, Mahogany Ribs, published in "Recipes 1-2-3" by Rozanne Gold (Viking, 1996)."

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  1. Liara
    This was definitely different, I usually find using a crockpot leaves the meat a little bland, but this was really good. Thanks
  2. Debbie R.
    Mahogany Beef Created by Debbie R.
  3. Debbie R.
    Mahogany Beef Created by Debbie R.
  4. Debbie R.
    So few ingredients for such full flavor! I used low-sodium Kikkoman teriyaki, and it was still great. It couldn't have been more easy to prepare. Not kidding about the 5-minute prep time. I loved it and will definitely make again.
  5. barman831
    great great
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