Roasting Beef… Easier Than You May Think
It’s chilly and rainy this morning. Not a complaint, but a contented observation. Perfect for sleeping in after staying up too late watching Downton Abby. 🙂
Today’s recipe is onÃ‚ this week’sÃ‚ menuÃ‚ for Tuesday (the menu will be live later today). It’s from the “archives”, a.k.a. my recipe journal. It’s for a beef roast done in the Crock Pot. I’ve made this more times than I can remember, and it’s always turned out great. It’s really really easy, and it seems much harder than it actually is (but if you have guests, or someone you want to impress for Valentine’s Day tomorrow, you don’t have to tell them that part). It’s what IÃ‚ taught our friend, Nathan to make when he had a cooking lesson. I hope you enjoy it!
- 1 roast (Tri Tip, Chuck… whatever your favorite roast is)
- 1 1/2 C water
- olive oil
- *Above is a simple roast. If you want to, you could add: red wine, balsamic vinegar, brown sugar, apple cider vinegar in addition to, or in place of the water. You could also add herbs/spices like: red pepper flakes, chili powder, rosemary.
- Drizzle olive oil in the bottom of the Crock Pot. Sprinkle with salt and pepper. Add roast.
- Pour water around roast. Drizzle roast with olive oil. Sprinkle with salt and pepper.
- Cook on low for 5-6 hours, on high for 3-4, or until internal temperature reaches 160F).
With the pan drippings you can make gravy: Heat 2 T oil, whisk in 2 T AP flour. Let bubble 30 seconds or so. Slowly whisk in pan drippings. Bring to a bubble and let thicken. Add and salt, pepper or seasonings to taste. Voila, gravy. 🙂
I’ve got some good things in store for you this week. Like… a menu,Ã‚ A Cooking Show with Rachel O – This Week’s Feast‘s 10th episode (which has a few new things in the intro and the set), and my youngest brother willÃ‚ be Friday’s guest… and maybe a few more thoughts and recipes.
Happy Monday (and I mean it!)!