February 8, 2013
(not my recipe, but sounds interesting. minus the shortening and ketchup for me.)

Break out your crock pots, guys. Let's make a roast! Wait. Maybe you use the oven to make your roast? How long do you let it go? Do you add carrots and potatoes? Well, I'll tell you how I've been making mine and then you can tell me your way and we'll compare notes. I'm so anxious to hear all of your tips and tricks for fork-tender roast beef! But first, let's talk about today.

There is a "significant" winter storm headed our way, Grant had his last early morning basketball practice, we got fresh farm eggs delivered to our door this morning, you guys keep ordering my card collection, and this day just keeps getting better and better! What a way to kick off the weekend. And on top of that, Hadley and I had roast beef leftovers for lunch. mmm.

We were able to buy 1/4 of a grass-fed cow a couple months ago. Huge, right?! I am ecstatic about all the hormone-free, wonderfully-raised meat in our two freezers in the basement! It's such a big, big blessing. And now I need to learn how to cook it all. The issue for me is the roasts and steaks. I have a general idea of the best way to prepare them from watching my mom, mother-in-law, and seasons of Top Chef, but I don't have my own go-to techniques yet. So if you are a pro at red meat, and even if you're not, you guys should give me tips from your experience! Here's the method for my favorite roast so far.

Overnight Rosemary & Garlic Roast Beef
1 3-4 lb. top sirloin roast
1-2 T. coconut or olive oil
6-8 carrots, peeled and chopped
1/4 of a red onion, sliced
2 cloves garlic, minced
salt, pepper, rosemary
2 cups water
*potatoes optional, I didn't have any

1. In the evening (the day before you want to eat this meal), put carrots (and potatoes, if using) in the bottom of the crock pot. Heat oil in a large cast iron skillet until shimmering, but not smoking. Brown roast on both sides and season with salt and pepper, add onions to skillet as well. 
2. Transfer roast and onions to crock pot. Season with more salt and pepper, add garlic and rosemary. Pour water into the hot cast iron skillet and swish around to collect all the yummy brown bits, then pour over roast in the crock pot. 
3. Turn crock pot on to the low setting, cover, and let cook until dinner or supper the next day! 

Your turn. Do tell! And have a wonderful weekend!


Shannalee Mallon said...

I tend to find a method that works and stick to it for years, haha... case in point, this grass-fed pot roast I've been making since 2010: http://foodloveswriting.com/2010/12/16/grass-fed-pot-roast/. I love everything about it: the way it smells, the way it gets so fork tender, the fact that it always turns out every time.

That said, I like the version you've posted here (especially the gorgeous photos!) and am willing to venture out with our next one! : )

Eeny said...

Mh yum, your roast looks perfect.

As I don't own a crock pot, I cook/roast mine in my dutch oven in the oven - with carrots, onions and rosemary. Roasting time depends on the weight of my roast - at least an hour per each pound of meat - so 3 hours for 3 pounds of meat at 275°F. I leave it in longer if I have the time.

Nessa Bixler said...

Oooh I use my dutch oven - brown meat with s&p, then take out. Add onions, mushrooms, and tomatoes and quickly get a brown spot on them somewhere. Add some wine - I buy it and freeze it in ice cubes. (Someone who loves to drink red wine might be cringing...) I like a little glass - but I have been pregnant/nursing for the last few years so I freeze it so I can pop a four cubes in the pot. Deglaze and add the meat, some stock, bay leaf, garlic, thyme and pop it in the oven at 300° for hours... I call it done when it is falling apart. Then I turn it and let it stay warm in the oven at 180° until my hubby comes home.

I prefer to roast my potatoes and carrots separate. We like them with garlic/lemon or garlic/parm. Or baked potatoes. I like them crispy.

Mom Judy said...

I tried a new method for roast beef this week and found that I really liked it. It is a crock pot version. I chopped celery, onion, and carrots and placed them in the bottom of the crock. Then I browned my meat in a little olive oil and salt and pepper. I poured a mixture of ¼ c. each of balsamic vinegar and cooking wine over the veggies. Then I placed the meat on top and rubbed 2 cloves of chopped garlic with some more salt and pepper on top of the meat. In the pan that I browned the meat in, I poured ¾ c. of water and 2 T. of ketchup and incorporated the meat bits. Pour this over the meat and veggies. I had the crock on high for 20 min. then turned it to low. It made its own rich sauce and was so delicious. It had such a nice full flavor. For the side I made a red pepper polenta instead of potatoes. I sautéed a ½ c. each of chopped red peppers and onion, and 2 cloves of chopped garlic in olive oil with salt and pepper. Then I added water and butter and brought it to a boil, stirred in the polenta and reduce to a simmer, stirring often. I have to say it was so good!

Christina said...

That's pretty much how I make roast too.

Laura @FoodSnobSTL said...

I like keeping the veggies separate and use Italian herbs (garlic, rosemary, oregano), red pepper flakes and some water in the crock pot.

We have a 1/4 cow too. It is SUCH a blessing. I am so grateful for it. What do you like to do with your leftovers when you make a big roast?

Sabrina said...

Oh I hope your Aunt Debbie posts her recipe. It's the best pot roast I've ever had!

Kelly said...

This looks so good! If you want to eat it at say, 5pm, you still put it in the night before? Sot it would cook for almost 24 hours?

Janice said...

I found this while searching for some new roast recipes. Since discovering grass fed beef, I'm serving it more. We all love pot roast and we love the leftovers for hot or cold sandwiches. This recipe looks great.

Amanda said...

ooh! I actually plan on buying a crock pot tomorrow with gift cards my boss gave me for Chinese New Year (I'm living in Beijing right now :) so I'm pumped that you shared this! I love roast beef but have never dreamed I'd be able to cook one!

Harter House Meat Market said...

Your roast beef looks yummy! When I do mine, I marinate it first overnight with my special sauce so that the flavor would be absorbed by the meat. Next, I'll decide what kind of dish I'm gonna cook and whether I'll use the turbo broiler or the oven. I always cook in medium heat to make it tender.

Liz @HarterHouseMeats.com



about this blog

Hello, I'm Summer. A people-loving introvert whose hope and life is in Jesus. His promises are my passion and my ministry is homelife. This blog is a place for me to write about everyday things. Especially food. My favorite thing to do is sit around a table, lingering over a long meal with good conversation. I live with my husband and our 2 littles. We like blizzards, thrifting, grammar, guacamole, cheerful hearts, nice manners, good movies, and making simple, real, nutrient-dense food.

"If Christ be anything, He must be everything."
-C.H. Spurgeon

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