Once I let go of the notion that crock pot cooking is the same as braising, and came to know my food was not going to scorch or stick if there was not enough liquid, and further, that the liquid does not need to be monitored or replenished, my results improved dramatically. I cook meats--beef roasts, ham, chicken, pork shoulder, fairly regularly, with very little, if any liquid.Crock Pot Beef Roast
One 4 pound (approx.) sirloin tip roast
Salt, pepper & paprika
2 Tbsp. vegetable oil
2 large sweet onions, sliced
6 - 8 cloves garlic, peeled
3 -4 stalks celery, peeled, sliced
2 large turnips, sliced
4 medium carrots, peeled and sliced
1/2 tsp. thyme
Sprinkle all sides of the roast with salt, pepper, and paprika. Heat oil, over medium-high heat, in a heavy skillet; sear the roast until very well browned on all sides.
Meanwhile, layer the onions, garlic cloves, celery, turnips, and carrots into the crock pot. Sprinkle with thyme.
When the roast is browned, place into the crock pot, and nestle it into the vegetables.
Slice the beef and serve with the vegetables. You may be surprised by the amount of delicious au jus you have, without having adding any liquid.
Oh what i give to feast on a hearty dinner as this -looks so so good...wanna rush meat shopping right away but no cant ..mom aint around...
ReplyDeletewe dont have a crockpot and its a rare find here but we have a pressure cooker that works pretty well too for a mean roast....
Yes a pressure cooker works well to cook a roast--and it is much, much faster!
ReplyDeleteCrock Pot Spicy Indonesian Beef with Peanut Butter Gravy
ReplyDeleteYou might like this recipe for crock pot beef roast:
Sprinkle both sides of pot roast with lots of garlic powder and brown well in olive oil on the stove; brown onions at the same time
add 1/2 cup peanut butter (smooth or chunky) to 2 cups of bullion; mix well to dissolve; add a can of tomatoes (or 2), a couple of chopped onions (brown them when you brown the beef on the stove); LOTS of garlic, and a tablespoon of dried chili peppers (less if you want less heat); add one bay leaf (definitely needed)
Add everything to crock pot and cook over night on low. Yummy, yum This dish is delicious hot or cold served over hot white or brown rice. For more or less gravy, adjust the amount of tomatoes and bullion.
Bonnie in NC
Bonnie, thanks for the great sounding recipe. I'm going to give it a try!
ReplyDelete