Because someone asked how I made my perfect roast, I figured I’d share my recipe. This recipe is for a 5 quart crockpot. If you have a smaller one, use enough to fill up your crockpot and that’s it. If you don’t have a crockpot… why not? Go get one, now! So, here goes:
- 1 \~5 pound beef roast
- 5 – 6 medium sized potatos
- 12-18 mini carrots
- 5 large stalks of celery from the outside of a celery bunch (don’t buy the celery hearts, get the real stuff. The stalks on the outside have a stronger flavor.
- 1 smallish red onion
- 1 smallish yellow onion
- 2 beef boullion cubes
- 1 vegetable boullion cubes
First, dissolve one cube of beef boullion and the vegetable cube in two cups of boiling water. In a glass baking dish or large bowl, put the roast in, and pour in the two cups of broth. The roast shouldn’t be completely covered by the broth. Now, cover the top in a healthy dose of salt, pepper and garlic powder. Cover the dish and put in the fridge for at least two hours (mine was in overnight).
While your roast is marinating, let’s do potatos. Wash them, and then chop them up into 2-by-2 inch chunks (cubes are for the French… rest assured, they’ll be yummy no matter what the shape). Then, take the long celery stalks, wash them, and then cut to fit in the bottom of the crockpot (I just had to break them in half). Skin your onions and chop off the ends.
Dissolve the last beef boullion cube in one cup boiling water, set aside for now.
In a large skillet pour about two tablespoons of olive oil and turn on to high heat. When the oil just starts to smoke, take the roast out of the marinade and drop it in the skillet (then step back). Turn heat down to medium high, and brown on one side for five minutes, then flip and brown it for five more minutes. Turn off the heat and let the roast rest for a minute.
Here’s the fun part. line the bottom of the crockpot with the celery stalks, then enough carrots to cover the bottom. Now, take the roast out of the skillet and plop it into the crockpot on top of the carrots and celery. Cram your two onions between the roast and the side of the pot, and then dump in your potatos. Your potatos shouldn’t be so high they’re overflowing (your top should fit snugly). Right before you turn your crockpot on and put the lid on, pour the beef broth over the whole thing.
Turn your crockpot on high, and leave alone for no less than 5 hours (I think mine was in for 7 or 8). When it’s done cookin’, plop the whole mess, minus the celery on a big platter and serve. You’ll freakin’ love it.