Not another pot roast!

The problem: I wanted to cook a rump roast in my slow cooker, yet most recipes refer to cuts of meat in the 3 to four pound range. My little roast came in at only just over 2 ½ pounds and which cost me eight bucks and change.

In general, cooking a roast is pretty much a no brainer. You sear it over medium high heat in a frying pan to brown it and then you dump it into a Dutch oven along with some carrots and potatoes with just a little bit of water and wine and then throw it into an over set to 350 for about two hours. No big deal….

After doing some searching I came across this recipe and instructions:

Ingredients:

• 2-3 lb beef roast of your choice
• olive oil
• 2 carrots, cut into pieces
• 2 Russet potatoes, cubed
• 1/2 onion, quartered
• 3 cloves garlic, crushed
• 2 sprigs of Rosemary
• 1 can beef stock
• 2 cans hot water
  

Directions:

• Brown roast in a pan with a little bit of oil over medium-high heat.
• Layer half of the carrots, garlic and all of the onion on the bottom of crock pot
• Top with browned roast
• Arrange the rest of the carrots, garlic and potatoes on top of roast
• Mix beef base in the hot water, pour over roast and veggies
• Cover crock pot tightly, set on high
• Cook for six to eight hours, meat will be very tender, falling apart and veggies cooked through
  

After 2 hours of cooking on high, I decided to check the contents of the slow cooker to see how things were going….. (I figured if either the meat or the veggies were not done, I’d dump them into a Le Creuset and finish them off on the stove top). Instead, I reduced the heat to the low setting and went 2 more hours at which time everything looked good to go. Note that some cookers work much faster than others. It pays to check the contents from time to time.

The end result was pure ambrosia! The roast came apart using just my fork!  And, with a little bit of Horseradish I was in pot roast heaven!