Slow Cooked Roast

*This recipe uses a seasoning blend (My Favorite Roast Seasoning Blend) found in the eCookbook, Mix it / Store it / Make it  ~ Entrees and Seasonings.  Click here to purchase and make the seasoning for your pantry! 

6 pound beef roast (this recipe is best with the cheaper cuts of roast, like rump)
9 tablespoons Roast Seasoning Blend * (or one single use blend recipe)
Water (enough to cover the roast)
1 pound baby carrots 
2 pounds small new potatoes 
1 pound fresh green beans, (or substitute 2 cans, green beans, drained) 

1.     Place the first 3 ingredients in a 6 quart slow cooker, adding enough water to just cover the roast.
2.     Top with the remaining ingredients. Cover and cook on high for 6-8 hours, or until meat is tender.
3.     To serve, remove the roast from the pot, slice or shred and serve with the vegetables and juice on the side.

*if a milder flavor is desired, you can decrease the amount of seasoning.  Try one tablespoon for each pound of roast.  

To make a smaller roast, decrease the portion of seasoning accordingly.
(example: if roast is half the size recommended, use half of the seasoning blend)

Prepare a larger roast than needed for this meal. A 6 quart slow cooker will hold up to a 10 pound roast, and you don’t need to use additional seasoning. Take the leftover roast, shred it and refrigerate or freeze in 2 cups portions in freezer bags to use in other recipes.  

Shredded roast is great tossed into a vegetable soup, a favorite chili recipe or reheated with a favorite bbq sauce and served on bunds.  Our family favorite is to make French Dip Sandwiches using the left over roast and juice. 
Meal Trail Ideas:
French Dip Sandwiches
Add to Soups or Stews

Let’s Eat!
Copyright© 2012 Around the Table with Tami

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