I need help. I found this great deal on roasts at HEB, stocked up, cooked one, and did not like the results. Now I have several still in my freezer and don't know what to do with them.
When I cooked the first one, I cut it up, put it in the crock pot with carrots, potatoes, and onion soup mix, all filled with water. The roast had way too much fat on it. My family ate it but did not enjoy it.
Please help!?!?!
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I trim the fat off. Then I put the roast in the bottom of the crock pot, put in the cut up potatoes and carrots. I salt and pepper it all. Then I dump a can of cream of mushroom soup on top of all that. The juice from the roast and the mushroom soup make a nice gravy to pour on top of the veggies.
ReplyDeleteThat sounds like how I make mine with one exception. I almost never add water. If I do it is only maybe 1/2 a cup.
ReplyDeleteI also have an Arby's copycat recipe. It says to add the onion soup mix, 1 chopped onion, 1/2 cup brown sugar, 1/2 cup water, 1 pinch garlic powder and salt and pepper. It says to cook it 24 hours. Then serve on onion buns. I don't usually go that long only 10-12 here.
I do not use a crock pot but rather a roasting pan. I put it in the pan with potatoes and carrots, cook at 325 degrees for 3-4 hours depending on its size. I get up on Sunday mornings and get it in the oven (before I get swamped with kids and set it to come on right as we are leaving for church. It seems to be more tender if it is thawed before cooking.
ReplyDeleteHey, don't know you but am friends with Julia and just came across this blog. I've always struggled with the traditional roast and finally found a small tweak that made me love roast. I cook in a dutch oven, but you could use a slow cooker just as easy. Browning the roast is optional, mix one can of cream of chicken with an onion soup mix and one cup of water. Poor over the roast and cook on low as you would any roast. I don't cook with the potatos and carrots. Once all is cooked you're left with a great gravy that you can thicken if necessary. Enjoy!
ReplyDeleteJulia's MIL here. I try to buy roast with as little fat as possible. (1) Season it with garlic powder, onion powder, S&P, then wrap tightly in foil. Bake @350 for about 3 hours. When tender remove to platter. Pour drippings into saucepan. In another bowl mix 4 heaping Tbsp. flour with 1/2 cup to 1 cup cold water, until smooth. Pour into the drippings and mix in well. I like to pour through a strainer so there are no clumps. On medium heat, stir till thickened for a gravy. Season again with S&P, onion and garlic powders. This is great to pour over mashed potatoes or rice.
ReplyDelete(2)Place roast in roaster or pan with a cover. Slice an onion and place on top. Season with S&P and either fresh garlic or garlic powder. My mother used to roll her roast in seasoned flour, then sear it in hot oil and then place it in the roaster. Use just enough water to keep from burning while you roast it in an oven @350. Sometimes the drippings will cook out and you're left with a burned mess, so use just enough water to keep that from happening. Bake for 3 hours, covered, and then add potatoes and carrots. Add about about 2 cups water. Bake another hour. Remove broth. Let roast cool, for better slicing. Make a gravy (see #1) if you like. I use the leftover gravy for a stew afterwards. To the leftover potatoes, carrots, onions and roast (all cut up into smaller pieces) you may add corn, green beans, tomatoes, peas. It makes another complete meal to serve with homemade bread, rolls or cornbread.