Friday, December 6, 2013

Herb & Garlic Beef Roast

This is a really good roast that is cooked in the crockpot.  
So proud of his plate!
Even though he didn't have any cucumber salad.
If you don't have time to sear the meat you can just toss everything together in the crockpot and let it do its thing; you can even put the roast in while its frozen!  
If you plan ahead you can marinate your roast in all of the seasonings for a day or two.  You can also use the seasoning ingredients to marinate steak for grilling or broiling!

-3 to 4 lb. beef roast
-1/2 cup chopped or sliced onion
-2 tbsp white vinegar {red wine vinegar would be good too}
-1 tbsp canola or other veg. oil
-2 tsp Dijon mustard {I used whole grain Dijon}
-2 tsp salt  {you could use seasoned salt, garlic salt, celery salt or just regular table salt}
-1 clove garlic, minced {or about 1/2 tsp dried minced garlic}
-1/2 tsp dried thyme
-a hefty handful fresh parsley, torn {or about 2 tbsp dried parsley}
I'm lucky enough to have a grow light in our basement
so I can have my fresh herbs all winter long
without spending a fortune at the grocery store!  Love it!
1. Sear roast over medium heat on all sides in a non-stick pan.
2. Meanwhile, place onion in the bottom of crockpot.
3. Add vinegar, oil, mustard, garlic and thyme to crockpot.  Mix together.
4. Top onion mixture with about half of the torn fresh parsley.  I used the tender stems too.
5. Once the roast is nicely seared, place it on top of the parsley.  Also pour in an of the juices the roast may have released while cooking.
6. Coarsely chop the remaining parsley and toss over the top of the roast.
7. Cover and cook on low for 6-8 hours.
8. Remove from crockpot and allow to rest about 10 minutes before serving.

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