As I sat to write this blog post, I realized why I had never started one before… I DON’T measure things! I don’t read labels! I am horrible at guestimating!! With that disclaimer, I’ll attempt to explain how I prepare beef roast “our” way. 

Beef Roast (ummm…I don’t know how much it weighed)
Red Potatoes (hmmm…same problem)
Carrots (yeah…are you detecting a pattern here?)
Onion, 1 whole quartered (YAY ME!)
Garlic, 1 clove (I’m on a roll now!!)
Celery (well, all good things must come to an end)
Salt, pepper, spices (sorry, you are on your own)
Season the beef roast very well with salt, pepper, and the spices of your choosing. The cut of meat is thick and needs to be seasoned heavily to penetrate all the way through. I used sea salt, freshly ground pepper, McCormick’s Montreal Steak Seasoning, and a sprinkling of turmeric. Use what you love!
Next, in a hot pan, sear the meat on both sides for a couple of minutes. This will brown the meat and sear in the juices so that it stays moist.


Place the meat in a crockpot, (a girl’s second or third best friend)! 
Add the potatoes, carrots, onion, celery, and garlic to the pan and toss for 3-4 minutes. This will add the flavors from the meat to the vegetables. Put these on top of the roast in the crockpot.
Look who decided to join the party! Mushrooms and snow peas! (Because I had them and they needed to be used.) I’m one of “those ladies” who tries not to waste anything, so if there is something that will work in a recipe, I use it!
Add one cup of beef broth to your pan scraping up the goodies on the bottom. Let this simmer for 2-3 minutes and pour over the roast and veggies.
Cook on low for 6-8 hours or high for 4-6 hours. The longer you cook the more tender the meat will be. My youngest daughter prefers the “high” method because she says it retains it’s moisture better.
There is not a lot of meat showing in this photo because it literally falls apart when you try to pick it up.
Gravy: After you remove the meat and veggies from the crockpot, pour the broth into a small saucepan and heat until it begins to boil. Whisk 1 tablespoon cornstarch with 1/4 cup water and add to stock. Whisk on medium heat until the gravy thickens slightly. Pour over roast and serve.




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