Crockpot Beef Tenderloin

I was feeling lazy last week, so instead of actually cooking up a stew like I planned, I threw the beef tenderloin I bought into my slow cooker. I really love my slow cooker. You just throw it all in, and out comes a delicious meal with meat so tender that it just falls apart. YUM!

Crockpot Beef Tenderloin
Kitchen Canister Original

Ingredients

3 lb beef tenderloin
1 cup beef broth
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 teaspoon onion powder
1 bay leaf
1 tablespoon balsamic vinegar
about 1 tablespoon of McCormick steak rub
1/8 teaspoon chili powder
1 bunch asparagus, broken into 1 inch pieces
1 cup baby carrots

Directions

Rinse beef and place in crockpot. Sprinkle spices over beef, and rub with McCormick spice mix. Pour beef broth and vinegar over mixture. Add vegetables. Cook for 8 hours on low.

Servings: 5






Chef's Notes:

Since this is an original, I don't really have many notes. When the beef was done, I pulled it out and put it aside, fishing out the vegetables with a slotted spoon. I made a gravy out of the broth remaining in the crockpot by emptying it into a small pot and adding 1 tablespoon of corn starch. Cook the gravy on high until it boils, then let stand for a few minutes. To complete the dish, I served with a baked potato.