Seriously. My Crock Pot has saved my skin on many occasions. You know how it is, moms, the days, they are busy. Who thinks of dinner when there’s actually time to make it? Not me. But that’s okay (because sometimes, I think that if I was organized and not so panicky, I’d have nothing to blog about, and then where would I be?). Because I have a secret weapon that’s not really so secret. My Crock Pot.
You probably have one, too. And like mine, it probably sat there in the back of the pantry (or closet or in the garage or attic or basement or … you get the picture) for many years until you had kids and then you remember that your mom used to use one of those things all the time.
So last week, I made magic in my Crock Pot; I made a meal that made my whole foodie family say thank you and nothing else during dinner. There were no “Next time you make this, you should [add this / not add that / change this]” which always drives me crazy and makes me want to reply: “Oh yeah? You can do better? Cook dinner yourself! I don’t care if you’re 8. Maybe you should think about that before you start criticizing.” Relax. I don’t really say that. But I think it. And perhaps my expressive eyes relay that.
But back to this week, where all was happy. I had a small beef roast that was threatening freezer burn in the back of the deep freeze. It was like the Goldilocks of roasts; too small for company but just a little too big for dinner, so there it sat. I decided today was the day for this little roast. Let it thaw for a few hours while I ran errands and worked (read: forgot about it) and then did a quick Google for beef roast + Crock Pot and found a few recipes that looked promising, but nothing perfect. So I MacGuyvered them together and made my own.
Here it is:
Crock Pot Beef Roast
1.75 lb beef roast
1 yellow onion, halved & sliced
6 cloves chopped garlic
1 t red pepper flakes
½ t black pepper
1 cup water
½ cup balsamic vinegar
1 T soy sauce
1 T honey
Put the roast in the bottom of the slow cooker and top with garlic, onion and red and black pepper
Mix liquids and pour into Crock Pot around roast (will likely not be enough to cover)
Cook on high for about 4-5 hours. I also basted my roast every now & then with the cooking liquid. I know that the first rule of Crock Pot cooking is you don’t lift the lid, but whatever; I make my own rules.
When it’s cooked, lift out the roast and shred it. At this point, I mixed up some gravy using Knorr beef stock (or use prepared gravy) and threw it in the pot with the cooking liquid. Put the shredded meat back in and let it all stay warm until you need it.
I served this with leftover white rice and roasted up some broccoli & cauliflower in the oven (tossed with olive oil, lemon, salt & pepper).
It was so good that the hubs took it for lunch the next day and emailed me, thanking him for lunch. I thought he was stepping out on me (was that email meant for his girlfriend? What!?) before I remembered that he took my leftovers to work.