Monday, December 15, 2008

Rosemary Roast

The smell of a decedent Christmas roast in the air is a thing to behold, wouldn't you agree? When a home fills up with luscious scents of herbs and meat, you know you're on your way to a heavenly meal...unless of course you're a vegetarian and don't care for beef. In any case, you can probably agree that rosemary wafting through the house is pure bliss.

I hate to seem like a one trick pony each Christmas, but this roast really can't be beat. I've been making it for a few years now on or around Christmas, and every year (so far) my family keeps coming back for more. If you have a Crock Pot and know how to flip the switch to low, this should be a breeze.

Now, here's a word of advice: Embrace your Crock Pot and cherish it for every magical thing it can do for you and your kitchen. Invest in two or three of them in different shapes and sizes if your pocket book allows, and I promise you won't regret the decision. You can almost use a Crock Pot for anything. Anything, I tell you! Below is the recipe.

Combine 3 cubes of beef bouillon (mashed), 1/2 tsp of garlic powder, a dash of seasoning salt, some ground pepper, and 1 TBSP chopped rosemary in a bowl and set aside. This will serve as the rub that you cover your roast with.

Unwrap your 3 1/2 pound roast and use a sharp knife to cut several deep holes in it horizontally, stuffing each whole with a rosemary sprig. While you're rubbing it lightly with olive oil, laugh at your roast for how silly it looks, but know that it will be delish once it's cooked.

Add 1 cup of water to the Crock Pot and transfer your roast/Christmas tree into the cooker. Rub bouillon and garlic powder mixture on top and sides of roast (as best as you can), not worrying about whatever crumbles into the water or doesn't look pretty. Cover with the lid, turn Crock Pot to the "Low" setting and start your timer. I usually cook mine for about 6 to 8 hours, but I don't think this long is necessary, you be the judge of your own meat.

Use drippings to make gravy once the roast is done cooking. While you're enjoying life in the lap of luxury, you'll be even happier if you've prepare a side dish of garlic-herb mashed potatoes, which pair with this roast in the most congenial of ways. I stick with these from Real Simple: click here. Now go, and cook up a feast of your own!


Erika said...

You should write a cookbook. I would cook more often if recipes were entertaining and instructed me to laugh at my food.

Amy and Andrew said...

Looks like a feast our bib-loving boys would eat right up!

Noodles said...

Damn. Now I'm hungry...
That looks so yum and super easy... I must remember to love my Crock Pot.

Amylouwho said...

I'm a one or two trick pony. I'm not normally a roast gal - but I might try this. I do love rosemary. Any fresh herb really makes my day!

So here's a question for the meat illiterate - what kind of roast do you buy? Aren't there lots of different cuts? Do you just buy the one that says pot roast?

Sarah said...

I'm pretty meat illiterate myself. I just used a rump roast. I think that they have a little more fat and are therefore more tasty! You might ask your butcher what would work well too. The rump roast seems to fall apart, like pulled pork, but other types might hold together more, like a pot roast or something. I'm clueless really.

Amy said...

Thanks so much for this. I'm always in the market for a tried and true slow-cooker recipe and I'm a sucker for a yummy roast.

Dana said...

Oh yum!!! You have the best sounding recipes on here!!! I'm with the others that say you should write a cook book. I'd buy it!

You should guest post over at She does a guest poster every Sunday I think and it is always a great recipe.