Pot Roast

As part of our renewed adventures in meal planning, Tool Lady made us a delicious pot roast last weekend.

If you’ve been around for a while, you know that Tool Lady never uses exact measurements, so of course, all measurements below are approximate.  However, I do have to say, the addition of the pickled hot pepper and a bit of BBQ sauce made for a slightly sweet and spicy roast that paired perfectly with mashed potatoes, peas and corn…so, feel free to add more of one or both to your own roast to suit your tastes.

Ingredients:

• 2 lb Rump Roast
• 1/3 onion, chopped
• 2 TBSP Worchestershire Sauce
• 2 c. Organic Chicken Broth
• 1/2 c. BBQ Sauce (we use Sweet Baby Ray’s)
• 1/3 c. pickled hot peppers (from our 2012 harvests & preserves)
• 1 tsp granulated garlic

Process:

• Turn your crock pot on to high
• Salt & pepper all sides of the roast
• Heat a heavy bottomed skillet (or cast iron pan) to a med-high temp. and brown all sides of the roast
• While roast is browning, throw all other ingredients into your warming crock pot and stir to mix
• Place roast in crock pot on high for 2 hours, basting once or twice in that time
• Turn temp. down to low for another 2-3 hours, basting another 2 or three times
• Remove the roast, slice it to preference and serve immediately

As with all crock pot recipes, times are approximate and the exact time of your roast will depend on the thickness of your cut and how tender you like your meat.  We like our meat super tender!  Enjoy!

xoxo,
M