This is the ramblings from a gal that loves to cook and eat good food. You will find a mix of foods that I have either made myself or have eaten at various eateries as well as the ramblings of a self-described "gourmet girl". I love creating and sharing recipes as well as sharing my new "food finds" and talking about and photographing "beautiful food"....enjoy and welcome to my blog!
Monday, February 4, 2013
Pot Roast...Crock Pot Style
This evening we had a really quick and simple dinner...courtesy of my crock pot! Usually I use a boneless shoulder pot roast and they always turn out "fall apart tender" and very flavorful. This time I decided to see how an eye of round roast would turn out in the crock pot. Eye of round is an extremely lean cut of beef -- it looks like a beef tenderloin -- but it's not even close to being like one. As a matter of fact the difference between them is like night and day. The tenderloin is an extremely tender cut of meat while the eye of round is a much tougher cut. I wanted to see how one would turn out in the crock pot (as in...could the crock pot transform this eye of round into the tenderness of a tenderloin). The answer was a big fat NO!!! LOL It was definitely not "fall apart tender" whatsoever. I wouldn't say it was tough either...but it was a bit drier than what you would typically expect to get out of a crock pot. I didn't follow any specific recipe...just sort of added things as I went along. I diced an onion and minced some garlic and placed it in the bottom of the crock pot. I then sat the roast on top and seasoned it with some salt, pepper, paprika and thyme and dumped a can of diced fire roasted tomatoes over the top which took me all of like 5 minutes to do. I covered it and then cooked it for about 9 hours on low. When I got home, I removed it from the crock pot and sliced it into thin slices and then topped it with the herbed chunky tomato "gravy". If I were to rate it against other pot roasts that I have made, I would probably give it a 7 out of 10. It wasn't tough (you could cut it with a fork)...but it wasn't going to fall apart either. While this roast made nice neat looking slices...personally, I am more of a "chunky, fall apart, not so pretty" pot roast kind of gal. I served the pot roast with the leftover cheddar topped broccoli from last night. Basically all I had to do was "slice and serve" for dinner tonight -- how awesome is that? I snapped a couple pics for you to see. Enjoy!