Monday, January 24, 2011

Recipe: Crockpot Roast

I don't cook a lot of roasts. Chickens are usually my thing, but a nice roast of beef is hard to beat.

This roast fed my family of four, two of them smaller kids, and provided 1 or 2 pieces of beef that I can use in soup, a Mexican mixup, a side to a big salad...

Savoury Crockpot Roast

3-4 lb rump roast
1 TBSP olive oil
2 C water
3 cubes beef boullion
2 tsp mustard powder
1 tsp Montreal steak spice
1/2 tsp pepper
1 onion

8 hours before you plan on serving dinner, turn on your crockpot to low and heat a pan with olive oil to medium or medium-high heat. Sear all sides of the roast.

Put roast in crock and put lid on.

Add two cups of water to pan and deglaze for a moment before adding remaining ingredients, except the onion. Whisk gravy mixture and allow to come to a light boil. Pour over the roast.

Cut onions into long pieces and add to crock, evenly distributed.

Cook for 6 hours. Turn roast and replace lid. Continue cooking for 1-2 hrs.

Serve with salad and vegetables. Ideas for veggies: roasted root vegetables (parsnip, carrot, turnip, rutabaga, peas, steamed broccoli and grilled brussel sprouts.

Everyone LOVED this. After supper was finished, the boys all lingered at the table snatching bits of beef. The taste was reminiscent of classic jerky seasonings and the gravy it produced, a little more like a jus without the flour-based roux or cornstarch to thicken it, was delicious.

The meat just fell apart, too. The leftovers, with the gravy, will make a killer shredded beef. A forkful of that would be a perfect addition to an egg, beans, salsa and guacamole for a tasty breakfast that breaks the mold.

No comments:

Post a Comment