Slow Cooked Roast Beef

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.

IMG_3416[1]

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
    • mustard
    • cheese of your choice (Husband notes: “A purest would use provolone.”)
  1. 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.
  2. 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.
  3. 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.

The Verdict:

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.

Advertisements

Published by

varinaj

planning, cooking, eating and repeating.

5 thoughts on “Slow Cooked Roast Beef”

  1. Reblogged this on dawn ➽ spitfire's blog© and commented:
    Yumm!
    Perfect timing! I just made this (although in my heavy cast iron dutch oven but same method really) and was trying to decide what to do with it (It tastes so good I could simply slice it up (or shred) & eat it up as is! And I “thought” I made up my mind on using it to make beef & bean (& green chillies) burritos. That is…UNTIL I SAW THIS!
    Thank you 😉

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s