Monday, April 23, 2012

Recipe: QT's Quick 'n Easy Crock-Pot Bottom Round Roast

So a few weeks (or maybe several months!) ago, we bought a new Fancy Shmantzy Kenmore Nuker/Convection oven monstrosity with Auto-Cook Features that did everything except provide sexual favors...

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"

I found a couple of recipes: Here and here. They both sounded delicious, actually.

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
Crock-pot veggie saucy stuff:
  • 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)
Toward the end of cooking (Final Ingredients/Last Hour):
  • 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
  1. 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.
  2. 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.
  3. Plunk the roast on top of the veggie/stew-seasoning gloop, fat-side up.  Then drizzle Worchestershire sauce on top the roast.
  4. Plop the lid on, and set the crock-pot to "Low."  Let it roast for appx 8 hours.
  5. 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...
  6. 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!

No comments:


View my page on Meet the Phlockers