Wednesday, October 14, 2009
This was my favorite meal growing up. Whenever I asked my mom for the recipe she always told me something different, so I wasnt' quite sure how she did it so good, or maybe that was the secret that it was different each time. Being single at the time, I really didn't make this very often as it feeds alot. That would explain why I couldn't remember the recipe. My mom passed away right before I got married, so again, the recipe is something I didn't take with me into the marriage. Luckily for my family I've come a long way from then.
I still experiment with spices and flavoring, but basically the secret to a fork tender, fall apart kind of roast is to cook it for a really long time on a low temp. This was SO delicious!! You can do roast in the crock pot, but I have had much better results in the oven. And it really is low maintenance, just put it together and let it go in the oven. I don't ever make them in the crockpot anymore.
1 (2 1/2-3 1/2) chuck roast
salt and pepper to taste
1 tbs worcestershire sauce
1 packet meijer naturals beef base concentrate
1 tsp dried basil crushed
2-3 medium onions (1/2 cup chopped, rest in wedges)
1 lb carrots
Preheat oven to 250.
1. place chopped onions in the bottom of a dutch oven or roasting pan
2. place meat on top.
3. mix worcestershire sauce, beef base, salt and pepper, and basil with 3/4 cups water and pour over roast.
4. Place the rest of the onions on top of roast and on sides.
5. Place potatoes around roast and carrots on top. (or however you can fit it all in)
Bake for 12 hours. DELICIOUS!!