Slow Cooker Pot Roast

Charlie couldn’t eat red meat, so I had very little beef during my married life. So guess what I’ve burned myself out on eating?

Not for long, I would imagine, and I’m definitely keeping this recipe.

This is how I like my pot roast: brown all the way through and tender enough to eat without a knife. The seasoning I used was Penzeys Bavarian Blend (Hand-mixed from: crushed brown mustard, rosemary, garlic, thyme, bay leaf and sage.) I also use a slow cooker liner (found in the same grocery aisle as aluminum foil and plastic wrap).

Here’s how I make it:

Slow Cooker Roast Beef

  • Rump roast
  • cooking oil
  • salt and pepper and seasoning herbs and spices
  • flour or (what I use) powdered onion soup
  • veg, if you like
  • dark beer (or a cup of bouillon, if you must)

Get your meat out of the refrigerator. Rinse it and dry it and put it into a container. Mix a little cooking oil and the seasonings and put them into the container. Massage the marinade into the meat, really giving that meat a workout. It makes it SO TENDER! Take the meat out of the container and rub it with flour or soup powder.

Heat the oil to medium-high heat. If you have a cast-iron skillet, that’s best. Sear the meat on all sides.

Put any veg you’re using into the bottom of the slow cooker and the meat on top. Pour in your liquid.

Cover and turn to high for an hour, then turn to low for about 8 hours. DO NOT LIFT THE LID, NOT EVEN A LITTLE BIT.

Take the meat out, cover it, and let it rest for maybe 15 minutes.

Oh, my!

A WRITING PROMPT FROM ME TO YOU: Write about something tender.

MA

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About

I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “Slow Cooker Pot Roast

    • Author

      Marian Allen

      February 16, 2021 at 11:37am

      The only time I would NOT go with the dark beer would be if I only had one bottle.

      Permalink  ⋅ Reply
    • Author

      Marian Allen

      February 16, 2021 at 2:02pm

      I like steak and prime rib medium rare. Don’t know why I like that, but want my roast beef well done. Folks are strange.

      Permalink  ⋅ Reply
  1. joey

    February 18, 2021 at 8:43pm

    I’m a Dutch oven kinda gal. Also, I make my mother’s pot roast — took me 8 years and many tries to get it right, so I earned it. But Marian, I’d eat this and moan, I just know it!

    Permalink  ⋅ Reply
    • Author

      Marian Allen

      February 19, 2021 at 8:40am

      Oooo, I’ll bet your mother’s pot roast is luscious! This is my rump roast recipe. Sara passed me a recipe for chuck roast that’s even better! It came from her ex-partner and still-a-friend’s mother.

      Permalink  ⋅ Reply

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