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Crock Pot Roast and Tips!
41K views
Aug 23, 2023
Recipe below for our easy Crock Pot Roast! 1 teaspoon garlic powder 1 teaspoon celery salt 1 teaspoon ground thyme 1 tablespoon smoked paprika 2 tablespoon coarse ground pepper 1 tablespoon seasoned salt 3.5 – 4 lb. bottom round roast Lime juice 6 garlic cloves 2 cups beef broth 2 tablespoons canola oil 3 Russet Potatoes, sliced 6 -8 Carrots, sliced 2 yellow onions, sliced 2 bay leafs, crumbled 1 guajillo pepper, chopped
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0:00
Hey folks, it's a classic. It's an old family tradition that we've done for years and years, and that is a pot roast. Stick around, I'm going to show you how to make it tasty and tender. All the neighbors will be coming over. Got your recipe. Hang on
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We're talking about beef
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Yep, you heard of me, beef. It's what's for breakfast, dinner, and supper all the time
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Yeah, it is. I had a lot of requests on YouTube. When you're going to do a pot roast
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You know how to do a pot roast? I grew up eating them roast that my mother fixed ever Sunday after church
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The world is a really hectic place today, and people think they ain't got time to cook
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But folks, they got one of them ingenious convention inventions called what
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Crockpot. First, let's talk about what we're going to put in that crock pot
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That's a roast. So there is Chuck roast, the sirlo and tip roast, the rump roast or the bottom round or top round or inside of the round roast
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There is the standing rib roast. Now, you need to remember when you're thinking about buying roast, the ones that do the least amount of work on
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that piece of beef are going to be the most tender. Now this bottom round that we got here today come off the back part does more work
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carries more weight, is a bigger piece of muscle. It will be a little bit, what you call, cheaper
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That's why I really love the backside of the cow versus the front side, bottom round
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top round, inside of the round. Now, I love a bottom round probably for a roast as good as anything because it's got great
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marbling. It is cheaper, but it's got great flavor. So you can see this beautiful bottom round
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roast weighs 3.89 pounds on the bathroom scales this morning when I wait. Lime juice. What does it do
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Remember what I told you? Breaks down elasticity in muscle, but it is a natural meat tenderizer
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It's not going to mask the flavor of beef. We're enhancing the flavor of beef. What we're going to
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do first, rub it with lime juice. Good. All over that. roast. Then we're going to take a seasoning blend which I have mixed for you today. It will
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be in the description below their shantle habit Smoke paparica celery salt a little bit of garlic powder some Red River Ranch original and some coarse ground black pepper We going to poke us three or four or six or nine holes in there and we going to put some garlic clove embedded down in there and this thing is going to be fit to eat
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Try not to go plumb through the piece of meat when you're poking that hole with that knife
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to get the garlic down in there. We're going to cover it with a plastic sack or put it in a plastic bag, set it in the ice box
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at least three hours, and let all that stuff go to loving on each other
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When we get ready to cook it, we're going to bring it out 30 minutes ahead of time and let it come to room temperature
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So while it was resting 30 minutes, we went and got the crop pot. What did we do
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Put in two cups of beef broth. Now, sure, this old roast is going to make its own juices, but if I don't put some extra in there, I ain't got enough to make gravy for everybody
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Oh, folks, I do love some gravy. But what we're going to do, we're going to pre-start that crock pot on high
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While it's sitting there getting really good and hot, it's going to cut down on your cooking time
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because, number one, you let the roast warm up to room temperature. Number two, we don't start a motor on that crock pot before we ever got to going
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I had this skillet sitting over here getting hot with about a tablespoon of oil in it
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and it has reached that point to where it is ready to go. I like that sound
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Now, you notice we started with the fat side down. That's the way I always like to go
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So then we're going to rotate that thing around everywhere, side, tops, bottom, and we're going
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to get us a good sear on there before we put it in that crock pot. We've got us a good browning color sear everywhere around
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I'm going to set her right there just a minute. Remember, we're going fat side down again
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So as we've got that started, what do we need to do now? We need to go to the garden because this is not complete
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This beef can't live along without grazing on some forage. We're going to take us three pretty good size russet potatoes
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I like to leave the skin on them, but I like to take them big russets, cut them in half and then usually about fourth or quarter
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That way I end up with more like a spears than a big slice. They'll sort of stay together better that way
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Then we're going to take us about six to eight carrots. Take that old skin off of them, chop the top end off, chunk them up a little
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If they're too big, split them in half, drop them in, two onion
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Just chunk it, put it in there. Don't try to slice it's a thin, that stuff will disappear, you won't never see it
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And something snuck in there when y wasn watching maybe too There was two bay leaves that I crumbled and dropped down in that broth I going to take a dried red pepper and I going to chop it up pretty fine sprinkle it across the top and we going to season it one last time with this leftover
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seasoning that we put on that roast right when we started. So just give it a good sprinkling around here
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And you can see the boat is full. Now, Crockpot expertise will tell you, you don't got way too much in there
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Folks, with that lid, it will steam. and it will get to going, it will be just fine
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We're starting out on high, then we're going to turn it back to low. I want to let things get to really simmering really good
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If you're wanting to get it tender as it can be, go about six to eight hours on low
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So let's let her get to go in there. We'll come back and check on it after a while
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I might even take a nap. Time to check. Well, folks, I looked at the waterberry, which ain't got one
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and I can't see the sun through here, so I'm going to guess we've been on five hours
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There is a lot of goodness happening. Oh my gosh, and you can tell the taters is really close
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Carrots are a little longer to get done. They're like just a little, they're still a little tough
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You can see this meat's still not quite as tender as I would like it
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It'll come off there, but I want it to just fall off there
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I'm going to turn it down at this point. I'm going to give it a little Joshlin around here
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I'm not talking about you got to try to stir it. I'm just talking about this sort of rearranging stuff just a little
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and that's all we're going to do to it. Been on five hours, high, and that's high
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So we're going to turn it to low. Probably going to take about another hour and a half
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Rule of thumb and thumb. Don't check it unless you just have to
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Anytime you take the lid off this, you're slowing. You're cooking down. Saying you put this on it
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eight o'clock this morning and you is going to go off to work and you put it on low
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About eight hours, it's probably going to be pretty close to done. But that's another reason too that I always add the two cups of beef broth
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You never fear of a roast like this running out of liquid, and that's some of the worst thing that can happen
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It's going to make it on, but being a bottom round, it's leaner than some of them other roasts
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that come up there from the front of that cow. Remember, that had all that extra fat
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at him Well I getting hungry It been about an hour and a half I wanting to get that roast out there and see what happening because Shannon the beagle and Frank is ready to eat So I going to go ahead and get them veggies out there so I can find that piece of meat
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I'm just going to dip them right over here in this pan. You can see that meat is done because some of that done fell off in this wooden spoon
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That's what I'm after. Now, different roast are going to cook in different styles and length of time
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Now, you take a flatter-like chuck roast that's maybe like this. thick instead of this big old bottom round, it's going to cook a little quicker, but also it's
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going to tend to fall apart quicker. So in whatever you're after, if you want to carve this roast to where you can slice it and
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serve it, don't cook it quite as long. But I think you can see which way the grain is running, it's running that direction
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which is northwest. So we're going to turn that thing around here. there
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They get some nice juice in there. It's going to laid me a little old carrot out here
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I didn't want people to think that I was prejudiced and not going to taste a vegetable
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I eat a lot of carrots in my life. But the way I like carrots more than any of them is when you drag them out of one
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of them old roast, a pot roast of some kind. Ain't nothing to me
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Got more flavor in it than this here carrot. Hallelujah. pass the biscuits and praise God and the carrots because it is good
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Now let's get back to this bottom round. Oh my gosh folks
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This is a classic dish that we used to fix at least three times a month at our house on Sundays
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That their broth in here makes gravy. All you got to do, strain it a little if you want to
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Mix you a little corn starch and cold water. thick in that
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You just let's go ahead and get you like five or six packages of that bread
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because you're just going to just start on the bread and gravy first. I guarantee you, folks, that broth is what's happening
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The little recipe and everything will be in the description below the video. We don't take it for granted that you watch our videos
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Have a good time. Invite the neighbors over if you like them. If you don't, just eat it all yourself
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See you down the trail
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