Follow my adventures in finding out how my local CSA produce was grown, growing my own produce, and embracing my inner “homemaker goddess” in the Good Eats series.
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
Ingredients
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
Directions
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.
Can’t wait to try this! Sounds AMAZING!!!!
Thanks for sharing!
What a simple recipe and mouth watering too.
I will be keeping my eyes out for roast on sale.
Here’s my favorite way to make roasts, boneless pork ribs and brisket: one envelope of Onion Soup mix (like Lipton) and one beer. Mix together in a crock-pot, add meat. Cook on low as long as you need 6-8 hours will at least break down the tough tendons.
If making a roast, add the potatoes and carrots and pearl onions at about 4 hours into it, otherwise they get mushy if you do them the whole time.
If making BBQ ribs (or brisket), simply remove the boneless pork rib meat, shred with 2 forks (or slice brisket with an electric knife). dump out the beer/onion broth and place shredded meat back in crockpot. Add BBQ sauce and warm for 30 min.