Monday, February 17, 2014

Day Fifteen - Super-Special Easy Crockpot Beef Roast (2.16.14)

 

Ingredients

  • 1 four-pound sirloin tip beef roast (or similar) {we used 2 two-pound roasts}
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 3/4 teaspoon dried oregano
  • 1/2 teaspooon dried thyme
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • cooking spray
  • 1/2 cup beef broth or stock

 Instructions

  1. Trim fat from roast; cut roast in half. Combine seasonings well; rub mixture evenly over roast halves. Coat roast halves with cooking spray {I just put the cooking spray on the skillet}
  2. Place a large nonstick skillet over medium-high heat until hot. Add roast halves, browning well on all sides. Once browned place roast in slow cooker.
  3. Add beef broth to skillet, scraping to loosen brown bits. Pour broth mixture over roast in cooker. Cover with lid; cook on high for 1 hour. Reduce to low heat and cook 6-8 hours or until tender.
  4. Remove roast from slow cooker. Let stand 15 minutes, cut diagonally  across train into thin slices. Serve with au jus (or thicken it into gravy with flour and milk mixture in a small sauce pan; make sure to discard bay leaf) {we totally made gravy}.
We served mashed potatoes and corn on the side. As always if you'd like our mashed potato recipe let us know.

Opinions

Potter: This turned out great. The rosemary and bay leaf were my own little touches to the recipe and I think they were perfect. The recipe calls for slicing the roast and I was able to do that to an extent but for the most part it was so tender it was just falling apart as I attempted to remove it from the crock pot. In making the gravy I added a little bit more pepper in addition to the flour and milk called for and it turned out delicious.

Katie: This was probably the best roast I've had based on the flavor, but especially based on the tenderness. I couldn't get over how tender the roast was - as Potter stated, it was falling apart as he took it from the crock pot. The juices held in the meat so well. Thank you Mary M for sharing the recipe with me at work - it went over very well in this house! :)