To Die For Pot Roast

We just had a Sunday Supper kind of dinner on a busy week night and I couldn't have put less effort into it if I tried. It literally took about 5 minutes to throw this together and that included taking pictures so that I could share this To Die For Pot Roast with you!

You will need:

4 -5 lb beef roast, any kind
1 package brown gravy mix, dry
1 package ranch dressing mix, dry
1 package Italian dressing mix,dry



Place roast in crock pot, mix dry ingredients in a small bowl and sprinkle over top. Pour 1/2 cup water around roast. Cover and cook on Low for 7-9 hours.



2-4 hours before you are ready to eat cut up an onion, 5-6 carrots and 4-5 potatoes.



Compare your roast to mine...if you think it looks as good or even better...it's time for some veggie action.



Not sure that it is completely necessary but I took a spoon and bathed my veggies in gravy a bit before replacing the lid. If not necessary - it certainly made them look more appetizing for this picture.



Enjoy.

Or if you don't like pot roast...let your family enjoy it. I am not a big fan. I did eat a bit of everything but I have never been a big fan. As a kid I would pick out the veggies and eat them with crackers. But when I told Hubby my crock pot plan to make sure that we stayed out of the drive thru - He was quick to request this meal. Every Single person in my family had seconds...except me.

I hope they really enjoyed it since I won't be making it again for at least a year.

Perfect Medium Rare Roast Beef

Today I wanted to share my favorite way to cook roast beef. The technique comes from The Yellow Farmhouse Cookbook by Richard Kimball, Editor of Cook's Illustrated magazine. (This is the same cookbook that has my favorite Blueberry Boy-Bait recipe!)

Davey Baby picked out this 4 lb. boneless blade roast @ Hannaford. I rinsed it off and patted dry with paper towels. Salt & pepper the roast.

Heat your oven to 250 degrees. While the oven is warming, heat 2 tablespoons olive oil in a dutch oven on the stove. Add the roast and brown thoroughly on all sides.

Place in oven and cook 40-50 minutes until the internal temperature reaches 110 degrees. I like to use my cast iron dutch oven because it can go from stove top to oven.

Increase oven temp to 500 degrees and cook until the internal temp reaches 130 degrees, 15-20 minutes more.

Remove from oven and let it sit 20 minutes before carving.

This produces a perfect medium-rare roast. If you prefer roasts more well done (although the more you cook it the dryer and tougher the meat) cook it to an internal temp of 140 degrees but no higher. After 140 degrees the meat loses it's juices and becomes stringy and tough.

I boiled the potatoes and carrots on the stove top and we had a delicious Sunday supper.

Enjoy!