What is a "Slow Cooker Roast"?
As part of our CSA this fall, we received a large (say, 5 pound) cut of beef called a "Slow Cooker Roast"? Does anyone know what this might be, and what I might do with it? (Other than to, ugh, cook it slowly...)
Many, many thanks,
Salt and pepper it, sear it on the grill or in a large cast iron skillet, then place in crock pot with carrots, celery onions, and peeled potatoes. Add an envelope of onion soup mix, add some water and couple of glugs of Worchestshire. Set crock pot to 8-10 hours on low and enjoy.
slow cooked is delicious!. flour, S/P and sear the roast. Into the crock pot with red wine, a bit of water, tomato paste, garlic, onion, celery and carrots. Just roughly chop the vegatables and toss into the crock pot. Cook for 6-8 hours. take out the roas,t strain the juices, add butter to make a delicious sauce. So good served with mashed potatoes and your vegatable of choice.
Use a good piece of beef bottom of the round (or whatever)...about 3 pounds, more or less. Give that piece a good rub-down with salt and pepper and brown on all sides in bacon drippings & olive oil in a pot on stove-top. Put your peeled carrots, onions, garlic cloves*, celery stalks with some of the green leaves attached onto the bottom of the Crockpot. Also, I have used small unpeeled potatoes (Youkon Gold, or red). Could also use parsnips or turnips, if desired.
The vegetables serve as a bed for the pot roast, so place the browned meat on top of the vegies. Sprinkle an envelope of Lipton's Onion Soup mix over the meat. Add a can of beef broth, and/or a can of cream of mushroom soup, or cream of celery soup. Cover the Crockpot, set on high and you can forget it for the next 7 or 8 hours! At times I add some sauteed mushrooms at the very end.
This will make a whole lot of liquid, so during the last half hour (or so) of cooking, I ladel out some into a small sauce pan and add enough AP flour (also seasonings) to thicken all of the juices in the Crockpot. Return this mixture back into Crockpot. You will have losts of gravy for reheating the meat for subsequent meals, and for mashed potatoes. I use some of that left over gravy by adding to tomato sauce when we have a saghetti meal....turns tomato sauce into a delicious meat flavored sauce.
Anything left over can be frozen.
*Note: Sometimes I slice the garlic cloves; cut slits into the meat in various places; insert a slice of garlic.
Can also add any desired spices, such as dried sage.
You may also have a brisket. Here is my lazy way of doing brisket.
Make a dry rub.
1 T dry mustard
½ t ground cumin
2 T paprika
1 T brown sugar
½ t ground pepper
1 T garlic powder
1 T onion powder
½ T Kosher salt
1 t cayenne pepper
Get a roasting pan large enough to hold the roast. Rub the meat generously with the rub. Place in 350 F oven for 2 hours, uncovered. Remove from oven, place 1/2 cup water or dark beer in bottom of pan, cover with foil and put back in oven for 3 more hours at 300 F. Let rest for 20 minutes before slicing or pulling apart.
Yup, whatever cut it be, chuck, bottom round, shoulder or rump, the labeling on the cut tells it all. Nothing wrong with this, and after long slow cooking, (slow cooker not really needed, if one is not available; low and slow in the oven will work just as well) the OP will have delicious results.