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