No-Fail Beef Pot Roast
Preparation time: 10-20 minutes
Cooking time: 8-10 hours
3-4 lb. Meadow Maid® Foods chuck roast, sirloin tip, or rump roast
(smaller, bigger and other cuts okay, too)
1 cup water or red wine
fresh ground black pepper
Optional other seasonings: red wine, rosemary and thyme, oregano, red pepper flakes, dried onion, bay leaves
Optional vegetables: onions, potatoes, carrots, parsnips
Place the thawed roast in the crock pot. Sprinkle with garlic powder, fresh ground pepper, salt, and other seasonings, if desired. Add 1 cup water or wine to pot.
If you opt to add vegetables, peel and quarter an onion, and add to the pot. Scrub a few potatoes and carrots or peel some parsnips. Cut vegetables into large pieces - about egg size. Pile the vegetables on top of the roast, in the pot.
Cover, and set the crock pot on low, and cook all day (8-10 hours).
Remove vegetables to a serving bowl, and place beef on a serving platter. Allow beef to rest for 5-10 minutes before slicing. Serve warm.
The broth makes great gravy, if you desire, or nutritious stock for soups and other recipes.
Leftover Roast is a GREAT starting point for other recipes. Make:
Roast Beef Sandwiches, cold or hot
Shredded Beef Tacos, Burritos, or Enchiladas
French Onion Soup (from the beef stock)
Cold Beef Salad
and Much More!