Pick A Pot
Fall and Winter are the times when my slow cookers call to me from their storage shelf. I think I'll be getting mine out soon.
Here's my favorite slow cooker recipe of all time. Making it with boneless rib roast makes it a more expensive dish but you can make it with any kind of rump roast too. Most stores have herbs 'd Provence in the spice section. That's the secret ingredient that really makes this dish. If your store doesn't have it you can look it up on line and make your own. It's easy.
French Crock Pot Rib Roast
Serves 4 to 6 (at least)
Ingredients:
1 (approx) 3 pound, boneless piece of rib roast (lean)
1 Tbl of dried herbs d’ Provence seasoning
1 large onion cut in half and then cut into half rings (thin slices)
8 oz of sliced mushrooms
2 -3 cups of organic beef broth
Grated sea salt
Instructions:
Cut the rib roast into large chunks so you can get it to fit into the crock pot. I only cut mine into three pieces. This way I could slice it when finished. You can cut them into smaller hunks like stew if you want. It’s up to you. Pile those in the crock pot. Then sprinkle the whole thing with the herbs.
Place the onion ring halves inside. Sort of poke them down with the fork and go ahead and leave some sticking up. Put half of the mushrooms in. Poke those down too. Some on top is okay.
Then pour on the broth. I say two to three cups because you want enough broth in there but don’t come up more than two inches from the top because as the meat cooks it will produce more liquid and you don’t want it bubbling out of the top. With just two cups mine came really close to the top when cooked, but each pot is a bit different, so keep an eye out.
Then just grate on a bit of sea salt, put on the top and set the crock pot in motion. On high I cooked this 4.5 hours. Double that if you are going to do it on low. You can swing a bit one direction or the other on time. The meat won’t care. At the four-hour point I put in the rest of the mushrooms. This way they didn’t all totally disintegrate. Top back on til done. Don’t ever peek. The crock pot will know and each peek they say adds 15 minutes to your cooking time.
Serving Suggestions:
This made the most amazing dinner. Take out your meat and cut it. Mine had just a hint of red left in a few bits of the meat. You could cut it with a fork! Then ladle on the onions, broth and bits of mushroom.
I served this with green beans and a side salad and we had plenty. Feels just like you are eating in the French countryside. Big YUM.
Cheers,
Enjoy!
Zola
