And, at that time, I decided I wanted to tackle an oven-roastable beef-roast that wasn't gonna require a second mortgage on the house to purchase (IOW: Standing Rib Roast was out of the question!). So, while I was shopping at our local "Low Price Leader" I happened upon Bottom Round Roast on a BOGO special...
My attempt at Auto-Roasting was "okay" (but not noteworthy enough for a blog-post!), and the second roast ended up in the freezer...
So LAST WEEK I decided I'd thaw it out in the fridge and do something with it...
One week later, I was starting to worry that - maybe it's gone bad and maybe I'd better sniff it!
I pulled it out of the fridge only to discover that it was still partially-frozen! Ahhh, but it's "mostly thawed" and didn't have any questionable odors so I think I'll do something with it TODAY!
Something that doesn't require a lot of effort or standing! (my footsies are still ouchy!)
Ohhhhh Goooooogle?!! What do you suggest??? So I queried: "Bottom Round Roast Slow Cooker"
But in true QT Fashion, I smooshed 'em together. This seems like it would be a SUPER easy meal to throw together in the morning, toss in the crock-pot, and have dinner (almost) waiting for you when you got home!
This is what I came up with:
QT's Quick 'n Easy Crock-Pot Bottom Round Roast
- 3-4 lb Bottom Round Beef Roast
- 1 large onion, chopped into largish chunks (I chopped mine into 8-12 pieces)
- 3 carrots, chopped into 1" chunks
- 1-2 cloves fresh garlic, coarsely chopped
- 6 fingerling (or whatever smallish) potatoes, cut in half
- 2-3 sprigs fresh rosemary (appx 4-6" long)
- 1/2 of a mini-bottle of red wine (I used 187ml Cabernet Sauvignon)
- Several TBS Worchestershire Sauce (to your taste - I like Worchestershire sauce b/c it's an excellent tenderizer and tastes "damn good!")
- Envelope of whatever-brand of "Beef Stew" seasoning stuff (Mine was the store's generic-brand)
- 1 cup of water (Beef-Stew package actually called for 3 cups water - but I didn't want that much liquid)
- 2 bay leaves
- 2 TBS flour
- 1-2 tsp garlic powder
- 1-2 tsp onion powder
- 1-2 tsp dried, rubbed sage
- 1 tsp dried thyme
- 1 tsp dried tarragon
- Seasoning salt (your choice - I used "Prime Rib" Seasoning - but any "steak" type of seasoning would work)
- Frozen veggies, "Stew mix" (full bag) and/or "Country Blend" (appx 1/2 bag)
- The other half of mini-bottle of red wine
- 1 can of condensed Cream of Mushroom Soup
- Salt and freshly ground pepper, to taste
- You might need to add a tsp of sweetener (I chose Splenda, but sugar would work) if the sauce seems too salty
- Start by tossing coarsely chopped veggies in the bottom of your crock pot. Mix up the Beef-Stew Seasoning with 1 cup of water and dump it in along with half of the wine.
- Rinse the roast in water and tamp 'til mostly-dry with paper towels. Poke thru the "fatty" side of the meat, several times, with a fork. Sprinkle flour and dry-rub ingredients on a plate and mix together with a fork. Roll the roast in the dry-rub ingredients until well-coated.
- Plunk the roast on top of the veggie/stew-seasoning gloop, fat-side up. Then drizzle Worchestershire sauce on top the roast.
- Plop the lid on, and set the crock-pot to "Low." Let it roast for appx 8 hours.
- Appx 30-60mins before completion, pull the roast out of the veggie/seasoning gloop. Remove and discard the rosemary sprigs and bay leaves, then add the "final" ingredients: Canned mushroom soup, red wine, frozen veggies ("Stew mix" is pearl onions, carrots, celery and potatoes. "Country Blend" is corn, carrots, green beans and lima beans - but use whatever makes you happy!), and salt/pepper/sweetener to taste. I prefer to add the froz-vegs at the end so they retain their original flavor, color and shape - and the whole thing ends up tasting less "Crock-Potty!" Put the roast back in the crock pot, fat-side down, and continue cooking for an add'l 30-60 minutes...
- You may, or may not, want to remove the roast toward the very end of cooking, then skim off the fat from the cooking sauce and/or attempt to make gravy. In my case, the cooking sauce ended up 'Perfectomundo' for serving "As-Is."
Honestly, I think the "prep-time" for this meal is probably only about 15-20 mins at the beginning, and maybe another 10 minutes at the end (unless you want to skim-fat and make gravy - in which case, it'd probably be closer to 20-30 mins).
Serves 6 (I'm guessing) and you'll still have leftovers!
I'll attempt to post pictures when I'm done. But what I'm seeing (smelling!) so far seems extremely deeeeee-licious!