I don’t know if you’ve ever used your baby crock for roasting. But this is how I’ve been making my roast for years. On Sundays, I prepare a special roast for my spouse. That dish is his favorite. It’s evident from the roast shot that it would be difficult if I prepared it in the typical oven manner. This roast is not softened by the presence of fat marble.
However, the roast is so tender when prepared this way that no knife is needed. I ordered the 2-pound little roast they had. Usually weighs between one and one and a half pounds. I trim it in half if it’s too big. One half should be frozen for a later dinner. My husband asked me to prepare some fajitas with the leftovers, so I opted to make the entire roast.
I will thus have this roast for a few meals. It’s really not that big, but we’re not big on leftovers. I use my baby crock a lot because of this.
I placed the roast in the tiny crock’s bottom. I immediately cover the roast with 1/2 package of dry au jus and 1/2 package of Hidden Valley Ranch Dressing. We enjoy mushrooms and onions.
If you’d rather not have them, you can remove them. I cover the entire roast with 1/2 stick of butter. The tenderness of the roast will come from the butter. Set it for four hours on low. I occasionally add a potato to the stew for my spouse. I don’t like potatoes; he does. Most likely, I’ll add one for him.
I should have reminded you that there is no liquid added to this. It will produce a tasty liquid on its own, which I use to make gravy. When you spoon the gravy over the meat, the onion tastes amazing.
After that, place the cooked mushrooms from the Crock on top of it.
I included a picture of the cooked roast.
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