INGREDIENTS:
2 lbs pounds of Roast
Montreal Steak Seasoning
2 Jumbo Potatoes, or 3 medium Sized ones
5 Carrots (NOT those pre- peeled baby ones, REAL carrots!)
1/2 Large Yellow Onion
1 Clove of 2 Tbs Garlic or pre-chopped Jar of garlic
1 Bottle of Cabernet, Merlot or Shiraz, you'll use 3/4 of it in cooking...
2 Packets of Dry Onion Soup
1 Package of Beef Broth
1/2 Cup- 3/4 Cup Thick Barbeque Sauce
2 Bayleafs
2 Tsp of Salt
1 Tsp of Crushed Red Pepper Flakes
1. Pick a SHOULDER cut, the rump is usually a lot less tender and we want TENDER roasts!
2. Turn your crock pot on HIGH, then add 1/2 a bottle of RED wine, I prefer a Cabernet but Merlot or Shiraz would do, frankly ANY kind will work. * Also add 2 packets of DRY onion soup mix & your BAYLEAFS. Place the lid on pot and walk away. This is going to prepare a nice warm bath for your meat to be transfered into when it is done being browned, if the liquid was cold it would shock the meat cooking process and we don't want to do that... A HUGE tip of the day...
3. The first thing you want to do is INFUSE flavor into your meat, we are going to do that by chopping 1/2 of a yellow or white onion & a whole clove of garlic chopped ( or if you want to cut some time 2 tbls of that pre cut garlic in your produce section) into your HOT pan with a Tablespoon of oil (Your choice). Place them in the pan on HIGH and leave them cooking on one side 4 minutes then stir and cook another 2-4 minutes... They should be browned and tender or Caramelized. Turn heat off...
* Start peeling & Cutting to 1-2 inch pieces... approx 5 carrots ( I usually do this while my onions are cooking).
4. Immediately Place the onion-garlic mixture in your crock pot & carrots that you have finished.
5. Now lets get that meat all "Dressed" up! Montreal Steak Seasoning is sent to us from heaven I promise! It seasons almost anything I use it for SO well! So place the season GENEROUSLY on BOTH sides of your meat & Rub it in.
6. Get the SAME pan you used for the Onions & Garlic, place on HIGH with 1 Tablespoon of Oil. Let pan heat up, then place the meat down one side & BROWN it, not BURN it but brown it... I would say approx 4-5 minutes on EACH side.
7. `Wash your hands ALWAYS after touching meat, then lets start peeling & cutting approx 2 large/jumbo potatoes or 3 medium sized ones while the meat is browning.
** If you want start by peeling and cutting carrots & potatoes before you start the cooking, I'll let you gage which is best for YOU.
9. We want the potatoes & carrots on the BOTTOM so that their juices rise up and help steam the meat.
10. Now after BOTH sides of meat are browned add to the WARM liquid & veggie liquid in crock pot.
11. Now this next step is what adds YUMMY bits of taste to your roast, grab that wine and pour approx 1/2 cup into the pan your just browned the meat it, let it simmer off those bits of meat from the bottom of the pan use your spatula to scrape off the bottom of your pan, then pour into the crock pot for added flavor, YUM!
* My secret ingredient is 1/2 cup of BBQ sauce any thick BBQ sauce that you can buy at the grocery store it adds a NICE tangy kick and it is moisture so it can't hurt! It is beef after all!
12. Make sure the meat is covered with liquid, you can add some water or beef broth at this time to fill it up, but you should have enough liquid to cover meat. At this time add another 2 Tsp of salt to the liquid. You could also add a tsp of Crushed RED pepper for an added kick, but not fire!
13. Cook on HIGH for approximately 8 hours, check it at 4 hours and TURN the meat OVER.... After 8 hours the meat should FALL off of the fat, if not keep cooking another hour should do it. It is always ok to turn it of after it is done and leave it on low until you are ready to eat it, the same day of course! Sometimes I start mine Saturday night and smell it while I sleep and then wake up to roast yumminess! I then turn it to LOW go to church and have a perfect lunch waiting for us when we get home.
14. ENJOY!
No comments:
Post a Comment