Addendum to Boswell's Beef

Addendum to Boswell's Beef . . . The recipe worked fine.  After a few meals I sliced about a pound of the beef for sandwiches, great on fresh rye bread.  When it got down to the end I cubed the last of the beef and added a can of bouilion and a couple of potatoes and carrots, chopped up.   Got one big dinner and a half-dozen two-person meals out of  the small roast.(to reiterate the original recipe -- )Boswell's BeefOkay, Boswell has nothing to do with it, except that I'm rereading his London journals.  He did like beef.4 lb. sirloin tip roast.12 oz. mango juice1 oz. capers with juice1 medium onion, chopped fine6 cloves garlic, chopped fine1 cup red wine1/4 cup sherryveggies (I'm using five potatoes, six carrots, two sweet potatoes, peeled and cut in approximately one-inch cubes.)Brown the roast all over in a little oil.  (I skipped this step.)  Marinate the sirloin, mango juice, capers, onion, and garlic with the red wine and sherry together for a few hours.  (I skipped this step.)  Preheat large crockpot while peeling and cutting veggies.  Throw the veggies in and put the roast on top of them.  Add the juice, capers, onion, garlic.   Let it all simmer on high for a couple of hours.  Then turn it down to low for another five or six hours.I think an hour or so before it's done, I'm going to peel and core two tart apples and cut them into large wedges and add them.Joe