It was a little bit of slow week at the CSA.
I received Bader Peaches, Twin County Family Farms Yellow Watermelon, Sweet Onions, and Good Natured Family Farms 2% Milk and Rump Roast.
One of the items I’ve noticed on the reader survey is your desire to have more tried and true recipes from me. And since that gorgeous piece of meat is just staring at me – I thought I would share my tried and true Crockpot Roast Recipe.
Tried-And-True Crockpot Roast
2 – 3 lb. Rump or Arm Roast
Dry Rub – this can be salt/pepper, Cowtown Steak Rub, Jim Baldridge Secret Rub, or Paula Deen’s House Seasoning
3 Bay Leaves
3 cups of red wine – either a Merlot, Syrah or Cab
1. Make sure roast is completely thawed. Then dry rub both sides of the roast with your choice of dry rubs. Set aside.
2. Place bay leaves in the bottom of a 4-quart crockpot. (The 4-quart size is the “standard size” – it is the size your mom had when you were growing up.)
3. Place roast on top of bay leaves.
4. Pour three cups of wine on top of the roast.
5. Place lid on crockpot and turn on HIGH for approximately 6 hours. At the three hour mark, turn the roast over, so both sides have the chance to marinade in the wine mixture. Check roast again one hour before serving. If roast is completely falling apart, turn to low or warm.
6. Pull roast from crockpot. Stick it with fork and watch it fall apart. Discard marinade.
If you are having trouble with your roast, my guess is you aren’t cooking it for long enough or at a warm enough heat. Most recipes call for cooking on LOW for eight hours. And when I did that – my roast was always chewy.
When I started cooking on high, I noticed that the roast became super tender and full of flavor. Also, don’t worry about it burning. The wine marinade will protect it, so it will just get more flavor.
What about you? How do you cook a roast? Let me know in the comments.