1 London Broil (mine was ~3.5lbs)
1/2 16oz-can of cranberry sauce, cut up
2 bouillon cubes or 1 Knorr concentrated stock cup
1 packet onion soup mix
1 cup wine (white or red…this time I used white)
2 bay leaves
1 cup water
2 parsnips, peeled and coarsely chopped
4 carrots, washed and coarsely chopped
1 onion, peeled, coarsely chopped
In a crock pot, on high, whisk cranberry sauce, water, wine, bouillon cubes or Knorr (until mostly dissolved) and onion soup mix. Add bay leaves. Place meat in liquid and cover, letting cook on high for approximately 4 hours. Add the chopped vegetables and cook on medium, one more hour. Serve on rice. Makes lots of left-overs.
Notes: This is by far one of my more “processed” meals, what with the Knorr stock, cranberry sauce and onion soup mix. You could substitute in home made stock and cranberry sauce and just add salt and some onions earlier on in the cooking process.