This is from a letter I sent to Molly this year because she was having a hard time cooking a roast so it was nice and tender...
Joan's Melt in Your Mouth Beef in Crock Pot
I got 2 hunks of meat: One a rump roast (2 lbs) and one a thick chuck steak-(2 lbs.) (had more fat in it)
I used 2 crockpots so I could compare...my crockpots.
First I made a rub:
(For both pieces of meat this was perfect. .)
In a bowl... combine with a spoon until all mixed up:
1 tablespoon paprika ( I use somked paprika)
1 tablespoon cumin
1 teasp salt (iodized)
1 teasp. fresh ground black pepper (I used a bit more since Ilove black pepper)
Now...before you rub this in to both sides of the meat, take a fork and jab the meat all over, all sides...jab jab jab. make all these deep narrow holes all over...it is great way to take out aggression...
Then rub the rub mixture all over, using your hands...all sides. Then let sit for at least 20 minutes. I did 30 min.
Then: In your skillet, put some oil and heat it up and put some halved onions in the, cut side down and cook until the onions have turned brown on the underside.
Take onions out. Ad a bit more oil and throw in some carrot slices or baby carrots...and stir fry until they get some brown searing marks on them, too... USE LOTS OF CARROTS...Take out.
Add a bit more oil and heat it up and sear your meat on all sides until you get a nice dark brown thin crust on each side.
Take out and put in crock pot.
Add water to pan and stir and simmer until you get all the yummy brown
savory bits of meat and stuff off the bottom of the pan and into your whirling liquid...
Now...Put your meat in the crockpot and add that water so that it come half way up the meat hunk. Then add the carrots and onions (I added some halved garlic cloves, too...just a few) If you do not have enough water, you can add some canned beef broth. (I ended up using a half can beef broth cuz I was doing 2 crockpots, one small, one big.)
OK...Here is what I did: Cook on high one hour. Then on low 3 or 4 hours. Then on high 1/2 hour..then check the meat...it should be melt in your ...then on low...Maybe check it after that last high stint. You can do it 8 hours low or 5 hours high...I am just telling you what I did...i did not want to risk overcooked beef which I have made before.
Recipe said put a rosemary sprig on top and some thyme in it at the start...I did not.
Recipe ( I can't find the original now but scribbled a few notes) said
Put juice from half a squeezed lemon (I used juice from whole lemon and split it up between the 2 roasts) in the liquid you pour from the crockpot
Make gravy from the liquid you pour out of the crockpot.
We have been enjoying this for 3 days...had the missionaries and one other person...then the next day, sandwiches and burritoes and the next day, more tender beef over the leftover potatoes. I had some for breakfast and supper. with Gravy . Yum! Still some left.
This is from a letter I sent to Molly this year because she was having a hard time cooking a roast so it was nice and tender...
Joan's Melt in Your Mouth Beef in Crock Pot
I got 2 hunks of meat: One a rump roast (2 lbs) and one a thick chuck steak-(2 lbs.) (had more fat in it)
I used 2 crockpots so I could compare...my crockpots.
First I made a rub:
(For both pieces of meat this was perfect. .)
In a bowl... combine with a spoon until all mixed up:
1 tablespoon paprika ( I use somked paprika)
1 tablespoon cumin
1 teasp salt (iodized)
1 teasp. fresh ground black pepper (I used a bit more since Ilove black pepper)
Now...before you rub this in to both sides of the meat, take a fork and jab the meat all over, all sides...jab jab jab. make all these deep narrow holes all over...it is great way to take out aggression...
Then rub the rub mixture all over, using your hands...all sides. Then let sit for at least 20 minutes. I did 30 min.
Then: In your skillet, put some oil and heat it up and put some halved onions in the, cut side down and cook until the onions have turned brown on the underside.
Take onions out. Ad a bit more oil and throw in some carrot slices or baby carrots...and stir fry until they get some brown searing marks on them, too... USE LOTS OF CARROTS...Take out.
Add a bit more oil and heat it up and sear your meat on all sides until you get a nice dark brown thin crust on each side.
Take out and put in crock pot.
Add water to pan and stir and simmer until you get all the yummy brown
savory bits of meat and stuff off the bottom of the pan and into your whirling liquid...
Now...Put your meat in the crockpot and add that water so that it come half way up the meat hunk. Then add the carrots and onions (I added some halved garlic cloves, too...just a few) If you do not have enough water, you can add some canned beef broth. (I ended up using a half can beef broth cuz I was doing 2 crockpots, one small, one big.)
OK...Here is what I did: Cook on high one hour. Then on low 3 or 4 hours. Then on high 1/2 hour..then check the meat...it should be melt in your ...then on low...Maybe check it after that last high stint. You can do it 8 hours low or 5 hours high...I am just telling you what I did...i did not want to risk overcooked beef which I have made before.
Recipe said put a rosemary sprig on top and some thyme in it at the start...I did not.
Recipe ( I can't find the original now but scribbled a few notes) said
Put juice from half a squeezed lemon (I used juice from whole lemon and split it up between the 2 roasts) in the liquid you pour from the crockpot
Make gravy from the liquid you pour out of the crockpot.
We have been enjoying this for 3 days...had the missionaries and one other person...then the next day, sandwiches and burritoes and the next day, more tender beef over the leftover potatoes. I had some for breakfast and supper. with Gravy . Yum! Still some left.
