Dinner tonight: My first "Pot roast" :-)

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RT - 15 Mar 2004 05:03 GMT

Quickly brown the outside of a 3lb (obviously choose your own size) rump
roast in a skillet with some olive oil.
Put a the rump roast in the crock pot, put in about a can (maybe can and a
half, can't remember it was one of the big boxes) of beef stock.
Salt/Pepper, and I put ringed onions on the top and all around the roast.

Left it on low for about 4 hours, then chopped up and put in celery and
cauliflower (to sub for potatoes). Let it cook on low for another 4 hours (I
flipped the roast once but I'm paranoid like that ;-)).

This was the first time I ever tried it and it came out amazing!

YUM!

Carbs? Whatever's in the cauliflower and maybe a couple from the onions and
beef stock.

Richard
247/226/200

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TavliGal - 15 Mar 2004 06:51 GMT

>> Quickly brown the outside of a 3lb (obviously choose your own size)
>> rump roast in a skillet with some olive oil.
[quoted text clipped - 17 lines]
>> Richard
>> 247/226/200

So...was that an invite?

:) Monica

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RT - 15 Mar 2004 15:31 GMT

Hehe!

I'll be damned if that 3lb roast didn't shrink to like 2lbs, then barely
stretched into dinner for 3 and 2 small lunches :-)

Needless to say, the CrockPot and I will be spending more time together
soon! Should I open a thread for CrockPot recipes?

> >> Quickly brown the outside of a 3lb (obviously choose your own size)
> >> rump roast in a skillet with some olive oil.
[quoted text clipped - 20 lines]
> So...was that an invite?
> :) Monica

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Lisa E - 15 Mar 2004 19:22 GMT

Starting a thread for crock pot recipes is a great idea. My only
major complaint about this diet is all the prep time it takes for
every meal and snack. Using a crock pot and reheating leftovers would
make things easier during the week.

> Hehe!
>
[quoted text clipped - 28 lines]
> > So...was that an invite?
> > :) Monica

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GT - 15 Mar 2004 17:36 GMT

> Quickly brown the outside of a 3lb (obviously choose your own size) rump
> roast in a skillet with some olive oil.
[quoted text clipped - 7 lines]
>
> This was the first time I ever tried it and it came out amazing!

Toss in a little splash of a red wine as well....gives it a really nice
flavour addition.

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Evelyn Ruut - 16 Mar 2004 00:05 GMT

I have a standard few additives that make a totally awesome pot roast.

Get a good sized bottom round roast.
Be aware that it will shrink by about half after cooking.

First of all you dredge the meat in flour and brown on all sides. If you
don't want to use the flour, skip that and just brown it on all sides
without it.

Toss your roast in a crock pot or any pot with a tight fitting lid.

Add:

1/3 cup of (cheap) marsala wine. (Don't use the good stuff or it will ruin
the dish)
1/3 cup of low carb ketchup
1/3 cup of teryaki sauce

About 2 cups of plain water on top of that.

Simmer till the meat is super tender (at least two hours..if stovetop,
longer in crockpot)

Best if you cool the meat a bit before slicing.

Thicken the gravy if you like. I always use a flour and water slurry, but
other thickeners will do too.

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Evelyn

(To reply to me personally, remove sox)

> > Quickly brown the outside of a 3lb (obviously choose your own size) rump
> > roast in a skillet with some olive oil.
[quoted text clipped - 11 lines]
> Toss in a little splash of a red wine as well....gives it a really nice
> flavour addition.

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Greg Teets - 15 Mar 2004 21:41 GMT

>Quickly brown the outside of a 3lb (obviously choose your own size) rump
>roast in a skillet with some olive oil.
[quoted text clipped - 15 lines]
>Richard
>247/226/200

Sounds great. The crockpot is the greatest invention since sliced
bread. And since I don't eat sliced bread, that makes it the number
one invention of all time in my book.

As my kids will tell you I have said a hundred time "You can put a
shoe in a crockpot and it will be tender in eight hours!"

Greg in Cincinnati

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