Okay, I know… how hard can it be? Everyone says you just throw it in the pot and let it do it’s thing and ta-da! Perfect roast. But my experiences haven’t been great. Yes, I’ve cooked plenty of roasts that were edible, but I have really been craving a yummy, succulent pot roast. So, I began to poll my friends and loved ones… “How do you cook your roast?” And I did multiple internet searches about the same. In the end, I took a little from here and a little from there, and came up with what I thought might work. So here goes.
My Cast of Characters:
2.5 lb. rump roast
A bunch of shallots from a local farmer’s market (about 4-5 small bulbs)
10-12 red potatoes
handfull of baby carrots
a couple of celery stalks, chopped
8-9 cloves of garlic
beef broth or stock – about 1/2 to 1 cup
1 pk onion soup mix
1 pk ranch dressing mix
1 can diced tomatoes, drained.
First, half or quarter the potatoes & chop all veggies. Put them all in the crock pot except for the canned tomatoes. I threw the baby carrots in whole, as well as the garlic cloves and bulbs of shallots. Don’t they look pretty? All nice and colorful…
Next, I cut the roast into large chunks. Mix the ranch dressing and onion soup mix on a plate, and coat all sides of each of the roast pieces.
And then sear them to seal in the juices.
Put the roast pieces on top of the vegetables. Pour the can of drained tomatoes over the roast, and then pour in a little beef stock. About 1/2 to 1 cup.
Next, cover and cook on low 8-10 hours. And let me tell you… you’ve heard of “fall-off-the-bone good”? Well, this literally fell off the bone! And the meat just fell apart it was so tender… and the flavor was awesome. Or to quote my facebook status using diction from years past, it was the “bomb-diggity!”