Can you have too many pot roast recipes?
No.
I didn't think so.
I resurrected a forgotten roast with some simple pantry staples on a terribly windy and rainy day--- the kind of day where you'd just feel foolish for leaving the house.
I don't like to feel foolish.
The Ingredients.
serves 6
4 pounds beef rump or chuck roast
2 onions, sliced in rings
1/4 cup brown sugar
1/2 cup apple cider vinegar
1 cup ketchup (I bought the Organic. the marketing worked!)
2 cups beef broth
2 cups baby carrots (optional--I've made this with or without.)
The Directions.
Use a 6-quart slow cooker. Put the roast into the bottom of your pot, and add onion slices, separated into rings. Pour in brown sugar, vinegar, and ketchup. Toss in carrots (if using). Pour broth evenly over the top. Cover and cook on low for 6 to 8 hours, or until the meat has reached desired tenderness.
If you find your meat isn't quite as tender as you'd like prior to serving, remove it from the pot, cut it into a few pieces, then return to the crock, and cook on high for about an hour. Tough and/or dry meat isn't from over slow cooking--it's from under slow cooking!
serve over mashed potatoes. I made these---and the kids gobbled it all up.
The Verdict.
You really can't go wrong with a sweet glaze on top of meat. It's delicious, and makes everyone happy.
more pot roast recipes:
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