Easy Slow Cooker Pot Roast

This may be the easiest slow cooker pot roast recipe in the world. I mean, what recipes start with a FROZEN ROAST and end with a full meal, all the trimmings and au jus to go with it?

This one.

 

Easy Slow Cooker Pot Roast

 

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Prep: 10 minutes | Cook: 8 hours | Serves: 4

Ingredients
1 3-pound rump roast, frozen
4 medium potatoes, peeled and cubed
2 large carrots, peeled and cut into chunks
2 medium onions, diced
2 cloves garlic, minced
1 tablespoon garlic salt
1/2 teaspoon black pepper
1 tablespoon dried parsley
1 can beef broth

Directions
Place the potatoes, onions and carrots in the bottom of a slow cooker. Set the frozen roast on top. Pour the beef broth over top of the roast. Sprinkle the garlic salt, pepper and parsley over the roast and the veggies.

Cover and set to cook on low for 8 to 10 hours.

Slow-roasted Beef Rump Roast | Dinner Recipes

For the past few years my in-laws have given us a quarter cow as a “family” Christmas present. We get freshly butchered beef – ground, steaks, roasts, cubed…you name it, the freezer is stocked, and for the most part we’re able to eat off of it all year long.

Most of the roasts do well in the slow cooker, which I love. There’s nothing easier than throwing everything into one pot, setting the timer for eight hours, and then forgetting about it.

But sometimes I have a weekend that’s not so busy. One where I have time to defrost a roast (most of my slow cooker roasts start frozen) and actually slow-cook it in the oven.

That’s right. The oven.

I was perusing the interwebs the other day, and happened to stumble upon this recipe for an oven roast on Pinterest.

PERFECT for the little rump roast sitting in my deep freeze. With a little tweaking, of course.

slow-roasted-beef-rump-roast

Slow-roasted Beef Rump Roast

{Print this recipe}

Prep: 1 hour | Roast: 1.5 hours | Rest: 15 minutes | Serves: 4

Ingredients
1 3-pound rump roast*
1/4 cup Worcestershire sauce
3 garlic cloves, sliced
1 tablespoon sea salt
1 teaspoon black pepper
1 teaspoon canola oil


Directions

Make slits in the beef roast and stuff each with one of the garlic slices – 5 or 6 per side. Place the roast in a dish, pour the Worcestershire sauce over top, cover and then refrigerate for an hour or longer. Remove it from the fridge about 20 minutes before you’re ready to roast it.

Preheat the oven to 425°F. Use a paper towel to coat the middle oven rack with the canola oil. Cover a baking sheet  (one that has sides) with foil and set it on the bottom oven rack.

Salt and pepper both sides of the roast, and then place it directly on the middle oven rack, over top the baking sheet (which will catch all the drippings).

Roast for 30 minutes, then reduce the heat to 225°F and continue to slow-roast for another hour to 1.5 hours, or until the fat has browned and the internal temperature reads about 135°F for medium-rare. The temp will rise another couple degrees while it’s resting.

Remove the roast from the oven, tent it with foil, and let it rest for 15 minutes before serving. Make sure to slice it thinly against the grain to maximize the tenderness.

*The roast I used was about 2.5″ thick and rectangular in shape. Not all rump roasts are shaped this way, however. Ideally you should select a rump roast that’s rounder in shape, with a nice even layer of fat on top like this one. The fat will help the roast baste itself during the cooking process. If you choose a rump roast that’s rounder, you might need to increase the cooking time by 30-45 minutes since it will be thicker.

Guest Post | Experiencing Lawry’s The Prime Rib: Chicago

Today’s guest post is written by a friend and colleague of mine; we know each other through our day jobs, but both appreciate a fine meal and the experience around it. On a recent trip to Chicago I saw Tommy mention a few different foodie destinations planned, and asked him to write about one of them as a guest post for the blog. Of course he said, “Absolutely!” and so here you go. Cheers! –Liza
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While I will admit that red meat is hardly the most creative cuisine available, there are times when a large slab of beef is the perfect centerpiece of a great dinner. A recent trip to Chicago with my wife was just such a time, and we headed to one of our favorite spots, Lawry’s The Prime Rib.

Located just a block off Michigan Avenue in the McCormick Mansion, Lawry’s provides a elegant atmosphere for any special occasion, and the unique style of service makes for a memorable evening with clients, friends, and loved ones. Lawry’s has only four locations across the country – Chicago, Dallas, Las Vegas and Los Angeles.


Source: lawrysonline.com via Liza on Pinterest

 

We settled into our booth and refreshed ourselves with the menu.  Lawry’s does not offer a wide variety of selections, but most everyone who comes in already knows what they want. Several cuts of prime rib highlight the entrees. Six to eight ounce cuts will satisfy the lighter appetites, while those with a more hearty palate will enjoy the 12 or 16 ounce cuts.

I decided on the Diamond Jim Brady 16 ounce slice, which includes the rib bone.

Source: lawrysonline.com via Liza on Pinterest

 

Dinner at Lawry’s begins with their famous spinning salad bowl, a nice mixture of lettuce, beets, spinach, egg and croutons tossed (or rather, spun) with the house vintage French dressing. The large stainless steel bowl is spun on a bed of ice tableside as the server adds a generous portion of the dressing, and then our plates are presented with the delicious salad to enjoy.

The signature of Lawry’s dinner experience is the silver cart which holds the prime rib as well as the delicious vegetable side items that are included with dinner.

Mashed potatoes are included with all dinners, and my wife and I added a serving of creamed corn and creamed spinach to our plates. The prime rib is sliced tableside, and LaRue, our master carver for the evening, selected two delicious cuts for us. The traditional Lawry cut for Susan, and the above mentioned Diamond Jim Brady cut for me.

As I stated in the opening paragraph, there is nothing particularly unique about dinner at Lawry’s, except for the absolutely perfect taste of the beef, the potatoes and vegetables, and the Yorkshire pudding (English bread).

Source: lawrysonline.com via Liza on Pinterest

 

In a day when some restaurants seem to go out of their way to create novel cuisine, Lawry’s takes pride in presenting a simple meal in an extraordinary fashion to create a memorable dining experience.

We finished off our meal with two delicious desserts; Susan had the carrot cake (one of her personal favorites) and I had the cheesecake with strawberries. Both slices were more than generous and the perfect ending to a great night out in one of America’s finest cities.

So the next time you find yourself in Chicago (or Dallas, Vegas or LA) and have a craving for some “comfort food”, give Lawry’s a try.  I think you’ll agree with me, it is a unique dining experience.

Tommy DeRamus talks about Lawry's Chicago
Tommy DeRamus

 

Simple Mexican Ground Beef Casserole

Seems like we can never have enough ways to cook ground beef in our house, especially since I keep a stock pile in the freezer. Tacos, mac ‘n cheese casserole, enchiladas – we eat ground beef at least once a week.

This particular casserole is kind of like marrying crunchy tacos with a seven layer Mexican dip. And, for further proof that this casserole rocks (in case the taco/dip combo wasn’t enough), my husband had two giant platefuls for dinner, announcing, “I’m getting another round!” and our two year old said, “That’s yummy in my tummy!”

How are those for some slick testimonials? Especially the cute one from the tot – good, right? Would kittens and puppies help?

I believe the refried beans would have been good as another layer cooked in the casserole, but since hubs hates anything that even remotely sounds like “bean,” I served mine on the side. No complaints from him or me – they worked well as a platform for my serving to be plated on.

Simple Mexican Ground Beef Casserole

Easy Mexican Beef Casserole

Ingredients:
2 tablespoons olive oil
1 pound ground beef or turkey
1 medium onion, diced – reserve 1/8 cup
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon garlic salt
1 teaspoon black pepper
1 teaspoon cumin
1/4 teaspoon paprika
1/2 teaspoon dried mustard
1 tablespoon dried parsley
1 14.5 oz can petite diced tomatoes – reserve 1/4 cup
2 cups sour cream
2 cups shredded cheddar cheese
1 13-ounce bag tortilla chips, crushed
1 can refried beans

Directions:

Preheat the oven to 375°F. Spread the crushed tortilla chips into a 9×11″ baking dish and set aside. Warm the refried beans over low heat.

Heat the olive oil in a skillet over medium heat. Add the onions (saving 1/8 cup for later) and saute until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Increase heat to medium-high, add the ground beef to brown, stirring occasionally – about 10 minutes. Drain.

Throw the beef back into the skillet and add the tomatoes (saving 1/4 cup for later), chili powder, parsley, mustard, garlic salt, pepper, cumin and paprika. Let simmer for 10 minutes and then pour the meat mixture over the crushed tortilla chips. Spread the sour cream on top, followed by the reserved onions and tomatoes. Add the cheese on top, sprinkle with a little parsley, chili powder and garlic salt.

Simple Mexican Ground Beef Casserole
Bake for 20 minutes in a 375°F oven, or until cheese is melted and bubbly.

Simple Mexican Ground Beef Casserole
Serve atop a spoonful of refried beans. Makes enough for 4 to 6 people, depending if you want leftovers.


Final Note: If you don’t have all the spices to season the ground beef, a taco seasoning packet from your grocery store will work great as a substitute.

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