At our house, we love roast! It is such a versatile choice of meat. I usually buy the leanest cut which is the London Broil. And I always cook it in my crockpot. One of the best things about a roast is it can cover more than one meal. That’s how I use it. Okay…let’s get started.
First, I defrost the meat the night before. In the morning, I pan sear it on both sides to seal in the juices. At this point I season it how I want it. Southern or Mexican? Will it go with mashed potatoes or rolled in a tortilla? For this post, we went Southern. I seasoned the roast with All Purpose Seasonings and Garlic Salt. I sauteed it in 1 tablespoon of safflower oil until both sides were browned then into the pot it went. I used a cast iron skillet but you can use any skillet you have on hand.
While it was sauteing, I roughly chopped four celery stalks and two large carrots. I also thinly sliced half of a white onion. I placed the veggies in the pot with the roast.
I put 1/2 a cup of water in the skillet I sauteed the roast in and created a broth from the particles left in the skillet. I let it “cook” for a couple of minutes scrapping the bottom of the pan to loosen everything. I strained the pan broth and put the it in the crockpot with the roast. I added more broth (it can be homemade or store bought) to the pot. It came to an additional 1-1/2 cups in my pot. I want it to come up the middle of the roast. That’s it! Put the lid on and cook for 6 hours.
About an hour before its done, add more water as needed to keep it from cooking down and burning.
And here you go! Tender, lean and mouth watering goodness. Taste and add salt if needed then slice and drizzle some of the broth on top. This particular recipe was served with garlic cheese mashed potatoes and a simple veggie salad. Oh, and we added warm rolls, too. My photo was taken after we cut into the roast. I forgot to take it before. Oh well.
Now, my variation to this is making a Mexican dish. I simply season it with spicy seasons like ground chipotle powder or chili powder with garlic salt. I add sliced green peppers, red peppers and onions. I roast it altogether. When it is done, I shred the meat, let it sit in its juices and put out the Mexican fixings: shredded lettuce, chopped tomatoes, finely chopped onions, shredded cheeses, sour cream, salsa and guacamole. Oh, and tortillas. Flour or corn works. I warm those over an open flame just like my mom does. yes, I flip with them my bare hands.
Now we always have leftovers so we either eat it as we had the night before or I make hash (picture below). We love the hash! I’ve even made enchiladas with the leftover roast. Yum!
Well, that’s my roast recipes. How do you cook your roast?