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Simple Melt-In-Your-Mouth Crock Pot Roast Dinner

September 25, 2012 · 10 comments

Simple Crock Pot Roast Dinner

Kent said this was the best roast he’s ever eaten.  Your house will smell amazing in a few hours after the flavors get going in the crock pot.  I use an arm beef roast from our local farm, but you could use another type of roast, too.  I’ve also used one arm roast and one pork loin — my Mom used to make beef and pork roasts together and they were always so moist and flavorful.  I’ve started this as late as 10:30 in the morning for a 5:30 supper, but the longer it cooks, the better.

If you can’t find a good local source for safe pastured meats, click here to order online.

Throw the following into a crock pot:


I use one like this (it’s big and lead-free) or this stainless steel one would be good too…

  • Two 3-4# beef roasts OR one beef roast and one pork roast (or one or two pork loins) – really anything works, so just use what you have.  (If you’re starting with meat that is already thawed, you could first brown it on all sides in a frying plan with bacon grease or ghee for more flavor, but I rarely think ahead enough and just end up throwing them in frozen.)
  • 2 Guinness or other dark beer (If you only have one beer, add a little water with it.  Also, if you don’t have a dark beer, any beer will do, but it won’t have quite as much flavor.)
  • 6 garlic cloves, chopped
  • 1 large onion, chopped
  • 6 T. palm or coconut sugar
  • 6 T. paprika
  • Optional:  Add a bayleaf or two
  • Sprinkle some parsley all over the top

Two hours before you want to eat, toss in the following:

  • Peel and chop carrots, potatoes, celery, turnips, etc.  Anything your family will eat and as much as you can get down into the liquid in the crock pot where it will cook and get soft.  I use organic as much as possible.
  • Add pepper and sea salt to your taste.
  • Note:  If you’ll be getting home just shortly before you want to eat, you can steam your veggies first to get them soft (it’s faster than in a crock pot) and then add them to the juices in the crock pot to get them flavorful, or just serve them with gravy.
  • When you’re ready to eat, you can either eat it as it is, or if you want gravy (and who wouldn’t?), remove the meat (cover with foil to keep it hot) and pour the juices into a frying pan on the stove.  Bring to a slow boil.  Stir together about 1 cup of water and 1/2 cup arrowroot, sprouted flour, or organic cornstarch (you want a pasty substance that’s not too thick or not too thin – you may need to play with it a bit) and mix well.  Whisk into the meat juices, it will thicken quickly.  Season with sea salt and pepper to your taste and serve over the meat and veggies.  YUM.

Let me know what you think!  Is this how you make your roast dinners?  If not, let us know what you do differently so we have variations to try, thanks!

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  • { 8 comments… read them below or add one }

    1 Bobbie September 25, 2012 at 9:09 am

    Hi Kelly,
    Do you ever make bone broth in the crockpot? Would this 8 qt crockpot be adequate for making beef bone broth? Your thoughts are appreciated!!!
    Thanks!

    Reply

    2 KitchenKop September 25, 2012 at 8:48 pm
    3 Annie September 27, 2012 at 9:10 pm

    I made this tonight, very rich and really good.
    I think I will skip the sugar next time, as it was too sweet for me. I also used gluten-free beer, maybe that had something to do with it. And will add black pepper (ran out.)

    Reply

    4 Dani September 28, 2012 at 2:40 pm

    Red wine instead of beer, and a little homemade Worcestershire sauce. I also will throw a can (home-canned) of tomatoes on top, especially when i add the later veggies and it helps to tenderize a tougher cut, cover the other veggies with flavor, and doesn’t matter that they’re not fully submerged in the existing broth. Before I married, hubs used to make a crockpot roast for his girls (they called it Grosst), but making it this way, we have no leftovers!
    I may have to try it with beer next time!

    Reply

    5 Jeanmarie April 5, 2013 at 1:30 pm

    Hi Kelly,
    I put this in the crock pot this morning. Didn’t have Guinness, but used another dark ale from a local brewery! I only put in about 2 tablespoons of sugar as 6 sounded way sweet. Same with the paprika (I’m a coward!). Had no bay leaf, so used a “steak, roasts, chops” herb blend.

    One question, doesn’t it need salt?

    Reply

    6 KitchenKop April 5, 2013 at 3:30 pm

    Yes! I just fixed that in the post, thanks Jeanmarie! :)

    Kel

    Reply

    7 Lisa July 11, 2013 at 11:27 am

    I am curious if this is cooked on low or high if your meat is thawed, and are starting around 10:30.

    Reply

    8 KitchenKop July 11, 2013 at 12:25 pm

    If you’ll be home, you could do high for a couple hours and then turn it down to low once you see how it’s coming.

    If you won’t be home, turn it on high and it’ll be fall-apart tender for later. Make sure you have liquid in the bottom.

    Kelly

    Reply

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