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November 24, 2009

Perfect pot roast recipe (for the crock pot)

I know I have mentioned my super-simple pot roast recipe before but folks keep emailing asking for it, so maybe this will help. I also conveniently just emailed these detailed instructions to my friend Aileen, so I had 'em handy! I am calling this a no-fail recipe because if anyone on this planet can screw up a recipe it is yours truly. I once burned water. I have scorched an egg while trying to boil it. I caught toast on fire. What I am saying is that I a not a very accomplished cook, and even I haven't been able to mess this one up!

There's no canned soup or powdered mixes or any of that stuff, just meat and real spices and liquid of your choice. I have a big crockpot so I make a big roast and freeze all the leftovers in portions and it's delicious.

No Fail Crockpot Pot Roast Recipe:

Pick any kind of beef roast -- rump roast, brisket, sirloin tip or anything. I usually pick one with not too much fat (if it's a brisket, I cut some of the fat off before working with it.)

Buy one of those little jars of pureed garlic. Make sure you have plenty of black pepper. You will also need some form of seasoning liquid like red wine and some beef broth -- or you can use beer (caution here -- I have made roasts with all sorts of beers and if you go that route, make sure you don't use a dark stout like Guinness. Too overpowering.)

When you're ready to cook, just unwrap the roast and put it on a big plate. In a bowl, mix the whole jar of crushed garlic with a LOT of black pepper. More than you think is necessary! With your hands, rub this mix really well all over the roast. I don't add salt but you can if you want.

Brown the roast in a big pan on the stove. I actually use a big stew pot so there is less splatter. You know how I am with messes. I add a small amount (maybe 1 tablespoon) of olive oil to the pan, heat it up on medium or medium high, then put the roast in. Brown all sides. This can take a while, maybe 10 minutes for all sides to brown depending on the size of the roast.

When browned, move the roast into the crock pot. Go back to your (now-empty) stew pot and add in some liquid. I prefer to add about 1/2 cup beef broth and 1/2 cup red wine and if I need more liquid I add more broth bit by bit. Or you can do this with about half a bottle of beer. When cooking with alcohol I like to let the liquid come to a boil which cooks off some of the alcohol taste but it's not necessary.

Scrape up all the pan drippings from the bottom and stir. After a few minutes you're done. Dump this whole mess into the crock pot. The liquid should cover just the bottom portion of the roast. Maybe not even that much (you don't want too much liquid, just an inch or so in the bottom of the crockpot.) It should not cover the roast entirely -- if it does, just take out a little of the liquid.

Cook on high for 1-2 hours, then turn to low and cook all night.

The next morning, open the crock pot lid and using some big tongs or two spoons, flip the roast over, it may fall apart, that's fine. It lets the other half soak in all the liquid, too. Put the lid back on and cook until you are ready to eat. You can cook this for up to 24 hours and it just gets better and better!!! Beef gets more tender when it's cooked low and slow like this, but don't try this method with poultry. Trust me. I tried it, it was not pretty.

So that's it, perfect pot roast every time:



Posted by laurie at November 24, 2009 9:14 AM