August 24, 2011

Roast Recipe Rewind

I couldn't find this post when I searched on my blog for it, and I noticed it's from well over a year ago. This is what we're having for supper tonight, then tomorrow night, and the night after that. :)  If you like this recipe, be sure to click on my easy recipes tag and check out more.

I've been making this roast for so long that I can no longer remember where I first found the recipe.  I may have gotten it from a friend or family member, or may have found it through online search, so I apologize for the lack of attribution for the recipe.  I know it's been a staple in my core recipes for at least 6 years.  It is always a hit, and it's my go-to recipe if I am entertaining or we just have a roast we need to cook.

We just refer to it as "Our Favorite Roast"

1 3 pound beef roast (though I have used this recipe with a pork loin roast with good results).  We really like chuck roasts, but I've used whatever happens to be on sale.
1/2 cup soy sauce
1 1/2 cups water
1 tablespoon thyme
1 tablespoon rosemary
1 tablespoon garlic powder (do not use garlic salt, the soy sauce is salty enough)
1 whole bay leaf
4-5 whole peppercorns

Put all dry spices over the roast, then mix the liquids and pour over.  I do this in the crock pot on low for 6-8 hours.  It's a great recipe to make in the morning and leave on all day long.  The smell from the cooking roast greets you as you walk in, and it is just delicious.

Serving suggestions
I sometimes cook this with cut up potatoes, carrots, and onions in the crock pot with it, sometimes just serve it with baked potatoes.  It makes a delicious broth that we spoon over our veggies or potatoes, and it also makes a really good open face sandwich.  Just serve it the way you like best.

I put the leftover meat and broth in the fridge and set some beans to soak overnight.  The next morning, I rinse the soaked beans, add another 2-3 cups of water to the broth, and put it on to cook all day again.  This process can be sped up with a large cooking pot on the stove if you'd like.  My favorite style of beans for this recipe is one of the mixes, like 10 or 15 bean soup mix.  I will also throw in whatever leftover vegetables we have, or finish off open bags of frozen vegetables.  Tomatoes are a good addition, and I will use whatever style of tomato we have or a can of diced tomatoes.  I don't drain the can, because the juice from the tomatoes just adds depth to the flavor.

The leftover soup can be bagged in quart- or gallon-sized freezer bags or put into freezer storage containers.  It's a great thing to pull out and serve as a side or hearty enough for a full meal.  By doing this, one 3 pound roast is good for four or more meals.

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