Crock-pot Beef Tenderloin

Now that we are finally somewhat settled into our new house, I've begun to get back into the cooking swing of things. The first few weeks it was really hard to get a routine down since we were always running here or there to pick up essentials for the house. I think past week was our first "normal" week. I've finally gotten used to working from home a couple days a week, and my husband is learning the ins and outs of the traffic flow for his commute.

On Tuesdays I go into the office and my husband goes into NYC, so that means neither of us are home very early. I decided this was the perfect day to try out a crock-pot recipe for the first time in the new kitchen. Cooking beef in the crock-pot is relatively easy, so I knew there wouldn't be any problems.

Crock-pot Beef Tenderloin

Ingredients

3 lbs beef tenderloin
about 15 baby potatoes
1 onion
1 bag pre-peeled carrots
1 cup water
olive oil

The following spices:
rosemary
fresh ground black pepper
garlic powder

Directions

Wash the potatoes and cut in half. Cut the onion into slices. In a large mixing bowl, combine carrots, potatoes and onion. Drizzle with olive oil and stir to coat.

Place the beef in the crockpot and pour water over it. Sprinkle the spices above, to taste. Add the vegetables. Cook on low for 10 hours.

Servings: 6



Recipe Notes:

This beef came out great. It was really tender and basically fell apart when I took it out the crock pot. I ended up shredding it with two forks because it was almost impossible to cut into slices. Since I was out at work all day, I put the veggies in along with the beef. If you prefer them to be a little firmer, you could probably put them in during only the last two hours of cooking.