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Yummy Roast | www.tasteandtellblog.com

I think it’s obvious that I love food. And judging from the food that I’ve posted about over the last (almost) year, plus all of the recipes that are waiting to be posted about, you can tell that I love to try new recipes. Throw in all of the cookbooks, food magazines, printed recipes, bookmarked recipes and my little recipe box at home – there are definitely more recipes than an individual could make in 10 lifetimes. So heres the dilemma – and if you are anything like me, you will feel the same – what happens to those recipes that you try and absolutely love? Do you really go back and make them again, or are you always trying out that new recipe that you’ve come across??

Yummy Roast | www.tasteandtellblog.com

As much as I love trying new recipes, there are a select few that really are worth coming back to. Usually they are the ones that are splattered with remnants of the times you’ve made the recipe – like the recipe card above. This is my absolute favorite recipe for roast beef. It’s earned the title “Yummy Roast”. I think I got this recipe from my older sister years ago, but I’m not exactly sure. If you will remember, the two things my husband has told me that he doesn’t like are meatloaf and roast. I think it just comes from a childhood of having them too often. He has now allowed me to make meatloaf, and although he didn’t love it, he ate every bite. And when I was trying to decide what to make for dinner this last Sunday, I really wanted a roast. I asked him if it would be ok, and he said it would. I was really excited, but then I wondered if he was just being nice. So I went to my little recipe box (that I haven’t opened in months since becoming obsessed with cookbooks and food blogs!) and I started looking through the recipes. Most of the recipes in this box are tried and true recipes, ones that I have been making since I first started cooking for myself. I chose out 5 cards, and gave them to my husband. I told him that he could make the choice. And I was very happy when he handed back the roast card. I would finally have my chance to see if I could make him love a good Sunday roast!!

There is one thing that I know my husband doesn’t like – and that is dry meat. (Maybe another reason he has never liked roast?) So the recipe says to cook it on high in the slow cooker for 5 hours, and I knew I would be cutting that down. With the help of a meat thermometer, the meat was done to medium (about 145F) at 3 1/2 hours. The only problem here is that my recipe has you adding in the veggies half way through. I had added the veggies at the 2 hour mark, and they were not done. So I took the meat out and let the veggies cook on high until they were done – about another 45min – 1hr. Then I added back in the meat and let it heat back up for an additional 20 minutes. I will have to remember to add the veggies in at the beginning or an hour into the cook time next time.

Growing up, there were always carrots in with the Sunday roast. I absolutely love roasted potatoes, but unfortunately, my brother is allergic to potatoes, so the potatoes only went in with the roast after my brother had left home. And my husband and I threw in some pearl onions. My mom never did this, but I have a faint memory of staying at my paternal grandparents once where my grandma did this, and I loved the roasted onions. I wouldn’t normally put in red potatoes, but those were the only baby potatoes at the grocery store that day, and they worked just fine.

I only made a couple changes from the original recipe (besides the cook time). I was going through the fridge the night before, and realized I still had some apple cider from making the New England Baked Beans. My husband commented that it would go well with the ingredients in the roast, so I substituted 1 cup of water with the apple cider. I think it was definitely a good decision!! I also seared the roast on all sides before putting it in the crockpot. I don’t know if this made a huge difference, but it definitely didn’t hurt!

So did I convert my husband to the “Yummy Roast”? My husband is good about complimenting me after a good meal, but he just would not shut up about this one. I was actually amazed at how much he enjoyed this meal. He claimed it is the best roast that he has ever eaten, and that he would gladly eat it whenever I made it!! He can no longer say that he is not a fan of good roast beef now!!

Yummy Roast | www.tasteandtellblog.com

Stay tuned tomorrow for what to do with the leftovers!

Yummy Roast

3 lb. chuck roast
2 cups water (or substitute 1 c. water with apple cider)
1/2 cup soy sauce
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
1-2 bay leaves
8-9 peppercorns (I usually just dump in a small handful!)

If desired, sear the roast on all sides.

Put all ingredients in a slow cooker and cook on high for 3-5 hours, depending on desired level of doneness. Add veggies in to allow a cook time of about 2 1/2 to 3 hours.

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26 Responses to Yummy Roast

  1. Bellini Valli says:

    I am so happy that you converted your husband over to roast beef. Now you have to move him on over to try other roasts like pork, lamb and ham. This does sound like a very good recipe by the way:D

  2. Katie B. says:

    One thing I learned from my Grandpa growing up was how to appreciate pretty meat – and Deborah – that roast is beautiful! No wonder your husband converted! :)

  3. Mary says:

    Wow that looks great! And it’s made in the crockpot! YAY! I’ll definitely be giving this one a try. And I totally understand the dilemna of what to cook when you’ve got more recipes to try than you’ll ever be able to.

  4. michelle @ thursday night smackdown says:

    i need to get a slow cooker. that’s a good looking roast!

    i like to try new things, but i do always return to old favorites (if only because i don’t always have the time or energy to throw myself into something new every night). old favorites are favorites for a reason!

  5. Veron says:

    Can’t wait to try this roast recipe. This looks delicious!It’s always great when the hubby is well fed.

  6. Emiline says:

    I’m glad you have converted him.
    I saw your comment on Tracy’s blog, about him not liking pot roast. This looks delicious, and I don’t even like pot roast that much.
    Do you like gravy?

  7. Melanie says:

    I love tried and true recipes, too. I’ve always thought that the longer you cook meat in a crockpot, the more tender it will be but you took yours out early and it was still delicious so maybe I need to change my thinking. I love crockpot roasts so thanks for sharing the recipe.

  8. Megan says:

    I love the addition of apple cider. And a crockpot recipe to boot. Love my crockpot! Thanks for entering my contest. You have 2 tickets in the hat! Good luck!

  9. Gretchen Noelle says:

    So true! I have tons and tons of recipes I want to try. But there are still those that you pull out and do over and over.

  10. Tiffany says:

    I share your dilemma of what to do with recipes I really loved. I was writing them down on recipe cards and keeping them in a box, but that got too time consuming. I still don’t have an answer!!

    And thanks for your comment on my blog. You always have something to add, and I really appreciate that!

  11. Kevin says:

    Since I started food blogging I have not had much time to go back and make the dishes that I really like as I am so busy trying new dishes…

    That roast looks o good. Nice and pink and…mmm…

  12. Kalyn says:

    I love making roast beef in the slow cooker and I’m definitely going to try it.

  13. Bryce says:

    but that’s not really a roast per se! it’s more like a braise, but that still looks really juicy!

  14. glamah16 says:

    Its funny how we can rule out foods because of lackluster previous experiences, and then change our minds aboutit all together.I used to feel that way about lasagne. The ingrediants in this roast soung good. I love a good pot raost. Staying tuned for the leftovers.

  15. Shandy says:

    Deb,
    I lvoe hearing that your husband gives input to what you are cooking! How cool is that? The apple cider does sound like a great substitute for the water and the pot roast looks absolutely delicious! I have had a terrible time with my last two pot roasts not turning out right and I love this dish so I think I am definitely going to have to try yours! =D
    Shandy

  16. Jenny says:

    Yummm! I love making roast in the crockpot. It’s definitely my favorite method of cooking one. The guys always go nuts to see a good roast and potatoes for dinner! Looks like a great recipe!

  17. Gattina says:

    also, one of the best roast I ever seen, cook to perfection!

  18. Erin says:

    Awesome recipe card! All of my mother’s recipes look exactly like that — like they’ve gone through a kitchen war and lived to tell the tale :)

  19. Judy says:

    I’ve never cared much for roast, or any beef really, but I do adore the carrots all soaked in juice deliciousness.

  20. Veronica says:

    I’ve been dying for a chance to break in my new crock pot and I just put the recipe in with a few modifications based on what I had around the house. Can’t wait to try it!

  21. PheMom says:

    Yea! You weren’t kidding when you said you wanted to try to convert him to the joy of good roast beef. I think next time I try I will try to cook it to medium too. Good call!

  22. Brilynn says:

    Love the hand written recipe card!

  23. kellypea says:

    I have a few recipes that look all splattered like that! Unfortunately, they’re pages in cookbooks! I know what you mean about a good roast and this one sounds great! I haven’t done one in the slow cooker in a while, but like you, did take photos last time I did and STILL haven’t posted it! So much food, so little time, right? Cheers!

  24. coco says:

    Your roast looks absolutely delightful! I have never made roast because they take so much time. But I’m tempted now!

  25. Maureen says:

    I’m having a hard time understanding how you can have a slice of meat this is pink after that long cooking in a slow cooker.

    To me this is potroast, and that has always been well done in my experience. As I like my meat rare or pretty close, I am really curious about that picture. Maybe the color looks pinkish from the black background??

  26. Alison @ Wholesome Goodness says:

    Someone (Kamaile) recommended this recipe to me in response to a request for pot roast recipes on my blog. I tried it yesterday, and we loved it! My husband was especially pleased. I seared the roast, used Bragg’s liquid aminos instead of soy sauce because of my gluten allergy, and used fresh rosemary from my herb garden. Other than that, I didn’t change a thing. I cooked the roast the full 5 hours and cooked the vegetables separately. I look forward to making this again. Thank you so much!

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