Angostura Aromatic Bitters Roast Yummy and Easy



2 pounds Roast
Salt and Pepper
3 Whole cloves Garlic chopped
4 Whole Potatoes sliced and cut into even cuts
1/2 bag Small 1-2-inch Carrots
1 large Onion or more
1/2 Container sliced white Mushrooms
1 Tablespoon Worcestershire Sauce
2 tablespoons Tablespoons Angostura Bitters
2 stalks celery cut in 1 inch lengths

1. Put a coat of Angostura Bitters like just a few squirts. Sprinkle salt and pepper on the roast. You can also add teriyaki and soy sauce if you like. Let the roast sit a little while around 30 minutes or so while you chop the garlic, onion/s celery, etc. Brown the roast. Stick toothpicks or bamboo skewers in the roast.

2. Put the vegetables in the bottom of a Crock-Pot. Place the roast on top of the vegetables.

3. Cover the roast to where water covers it and the vegetable. Mix the Worcestershire and bitters.

4. Cover and cook on LOW for 10-12 hours.
5. You can also make a gravy with the juice or au jus and serve with French sandwich rolls or bread
6. There is so much you can do with this recipe.
I have been all over the world in the Marine Corps. I was not a cook or chef but I seemed to find my way into kitchens no matter what country I was in. I came up with this recipe when I was stationed at Camp Lejeune. I had boxes of my father’s drink mixers and there was a bottle of Angostura Bitters in one of the boxes. I was always mixing and tasting and thus this recipe was born. We did not have computers like they do today. I looked it up and I have seen some recipes using Angostura Bitters but none matched mine. My ex-wife trolls me all the time and she is probably yelling yes! She loved my roast but she could never get hers to taste like mine probably because she didn’t watch close enough. She also didn’t brown hers first. All she had to do was ask me. Haha!

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