I'm here again slaving over a hot slow cooker...lol...ok just a bit of humor today.
I've been reading a lot about how to blog about recipes and cooking and have learned; if I've learned correctly that I can give the recipe as long as the directions are in my own words. Or if I give credit where credit is due, so I hope I do this correctly.
Page 44 of my Slow cooking book, Six ingredients or Less; Carlean Johnson, I found a recipe for Beef Roles and they sounded very yummy and easy to me.
2 lbs top round steak
1/4 cup dijon mustard
1 medium onion
3 cups of beef broth
1/3 cup flour
seasoning salt
The recipes has you cutting the meat into 4 serving sizes and pounding it until is is 1/4 inch thick. I pounded the steak first then cut in into 4 pieces. I spread it with mustard and sprinkled on the slivered onions. Then it was time to roll them up and lock them up with a toothpick.
Recipes says to cook on low for 8-9 hours.
Being a very inexperienced slow cooker cook I only prepared 1lb of top round as there is just two of us and I did not adjust the cooking time. WOW I'm here to tell you that you CAN BURN food in a slow cooker! I never got to the broth step as I did not think the broth would soften the leather that was sitting in my slow cooker.
Yet another recipe that I need to retry.
The next page over, page 45 is a recipe for BBQ Beef sandwiches and this is almost exactly what I have already done. Stick the roast of your choice in your slow cooker; I cook mine 8 - 10 hours depending on its size. When done I pour off most of the liquid and use a fork to shred the beef adding about 1/2 to 3/4 bottle of our favorite BBQ sauce...we like it really saucy. The recipe in the book calls for adding onion when cooking the roast.
I haven't tried this exact recipe from the book but the only difference in this recipe and what I have already done on my own is the onion so I would say this is a thumbs up recipe and I'm definetly going to try onion in mine next week. Easy, 3 ingredients and no doubt very yummy for my tummy.
Tomorrow its Italian Chicken....
Merry Christmas
Ok cuz, here is how I warmed up a 5 lb prime rib roast in the crock pot, I put in 1 inch of water, a steamer backet to keep roast out of the water, I wrapped the roast in 2 layers of foil, first from the bottom up then from the top down to keep out condensation. I inserted a elec temp probe in the roast and placed on high, it took about 2 hrs to reach 160, this does not cook the roast rather just warm it back up and keeps it juicy just like it was the first time. I had saved 1/2 of the drippings from the first time I roasted it and made gravy to got with it, you couldn't tell it was reheated!!!
ReplyDeleteThats a great idea.....so often reheated meat is just dry and tasteless. So had you cooked the roast and then froze it...or it was just left overs that you reheated?
ReplyDeleteIt was froze, thawed out over night in the frig, then done as stated above
ReplyDeleteTina, Our family likes the BBQ sauce recipe. My mom always use to make country style spare ribs this way. I like making with pork roast too.
ReplyDeleteMy favorite crock pot meal though is either pork butt, or beef roast with my Mexican 5 spice. We use it for tacos, taco salad, burritos, enchiladas. Just rub seasoning on the roast and cook for 8 hours. These are the spices I use in my mix. I actually have a jar of this pre-made. Equal part: season salt, garlic powder, black pepper, cumin, chili powder. Try and let me know what you think. P.S. my kid like to use this on their popcorn and baked yams.
ReplyDeleteKorean Steak
ReplyDelete2 lbs Beef Tri tip or pork loin cut 1/4" thick
2 cloves garlic minced
3 green onions sliced thin
1/2 c soy sauce
1/4 c sugar
1/3 c white wine
2 TBS seasme seed oil
2 1/2 TBS seasme seeds
mix all ingredents, and marinate meat 12 to 24 hrs in the frig, turn or mix a couple time while marinating. Fry steaks 3 mins in a little oil and serve with white rice..
Dani...I have a roast in the freezer...was going to do the BBQ but I'll try your recipe.
ReplyDeleteBob...I'll be picking up a try tip and wine and give this a try as well.
They both sound really good!