Today is my husband’s birthday.
I sometimes give him a hard time on here for being a picky eater (who doesnt’ like fish?!), or for boiling an entire box of pasta and calling it dinner, but the truth is, I am an obscenely lucky woman to be married to him. Not only is he deeply kind, hard working, funny, and handsome (in fact, he is dark, tall AND handsome!), he is also quite handy in the kitchen. And not just for getting down the pots from the hard-to-reach cabinets: the man can cook, especially when it comes to the crockpot.
In honor of his birthday, a recipe developed entirely by my main squeeze.
Slow Cooked Roast Beef
- about two pounds rump roast (or other meat you can cook for a long time to make tender)
- 1 onion, chopped
- 3-4 cloves garlic, chopped
- 6-8 sprigs of fresh rosemary or thyme
- about 4 cups of beef broth
- for the spice rub:
- 1-2 tablespoons Italian seasoning
- 1 tablespoon crushed red pepper
- 1-2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- salt, pepper
- for serving sandwiches:
- good rolls
- a little bit of sour cream, mixed with freshly prepared horseradish
- spicy arugula
- cheese of your choice (Husband notes: “A purest would use provolone.”)
- Mix all of the spices together in a small bowl and then rub them into the roast, making sure all sides are covered. Season generously with salt and pepper.
- Pour enough beef broth into a crock pot for about a 3/4 inch bath; add onions, garlic, about half of your rosemary/thyme, and a dash of crushed red pepper. Add the roast in the middle, top with additional rosemary/thyme.
- Cook on the low setting for about 8 hours. Remove and let rest a few minutes before shredding to assemble into sandwiches. Serve with your choice of delicious toppings.
An easy-to-make, hearty, and tasty meal that makes tons of leftovers. My husband advises you “chow yours with a side of potato chips, preferably Utz or Cape Cod.” In other words, a Bostonian meets a Philadelphian, and they live happily ever after.