Ok ok ok, I know I say this a lot….but this may be the easiest dinner of all time…
So, first, let’s cover your classic roast basics, shall we?
First – let’s try an anatomy lesson on our dear friend the cow:
Roasts are typically cut from the steer’s chuck, ribs or loin, the round, and the brisket.
Think of this this way, the most tender meat (and most expensive) are the parts of the animal that physically move the least. So, the areas that gets the most exercise, are the toughest and need longer to cook.
I just think of it as a little extra tender love and care….HA get it?
But, when is comes to my favorite winter-time foods, soups and stews, there’s one thing I always say:
BRING ON THE RUMP!
The best part is, since it’s all done in the slow cooker – it requires the bare-minimum amount of work. MY FAVORITE!
Now it’s time for me put my meat where my mouth is…
…wait, what?
…Anyway, back to the easiest dinner ever:
I used about a 4lb beef chuck roast. If you go to the grocery store and look for the ones that say “roast” or “chuck” and it looks like a big hunk of meat – BINGO!
Put the roast into the slow cooker and salt and pepper, to your liking, but don’t go nuts on the salt, you’ll see why…
Add your veggies, I totally just kept it suuuuuper simp, with a quick mirepoix…. (ya know – French for onions, celery, and carrots – duh).
Just toss those right on in there:
From here, I added a little more pepper and some cayenne (because I’m a sadist for spice) and 2-3 tablespoons of Worcestershire sauce (hence the salt comment earlier). I went heavy-handed with the Worcestershire and did NOT regret it.
I may or may not have added some other very important key ingredients:
Then mix about a tablespoon of cornstarch and 2 tablespoons of cold water together and pour it right in.
I was working from home that day and wanted to eat it for dinner that night, but of course didn’t start until 2. So I did 4-5 hours on High, but ideally you want 7-8 hours on low, depending on how tough the cut of meat is.
Moral of the story – the cheaper the meat, the longer the cook…..that’s what I always say.
But after almost five hours I came back, took some tongs and broke apart to create this beauty – which melted like butttttahhh…
Scoop some of this deliciousness over some egg noodles or pasta or heck, even rice. And you have yourself a warm, cozy, tasty, and EASY dinner for days.
Vic Trick: Cooking for one (story of my life)? I’ll usually freeze half – then just leave it out to defrost and it’s good for weeks to come!
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Happy Eating!
