It has been a couple of weeks since I've posted a recipe. Pre vacation weeks had me not cooking anything new, but eating out of the pantry and freezer. I cleared a lot out.
But I'm back from vacation and have a full week of recipes headed your way. Tonight was a slow cooker meal.
I couldn't find a pot roast at the store. In fact, I went to two Safeways and found zero pot roasts so I used a 2.5 lb beef rump roast. I think this recipe is versatile enough for any cut of meat really.
I did not use just 8 cloves of garlic though. As I was peeling garlic the cloves seemed medium to small and I thought, "WWDD?" What would Dad do? He'd use the entire bulb. So that's what I did. The garlic flavor wasn't overwhelming and was just a hint of it. Perfect.
This made a ton of leftovers. I plan on making french dips tomorrow with the left overs. MMMM
Garlic Butter Pot Roast
Recipe from Lazy Keto CookBook
Serves 6
1 1/2 T onion powder
3 T chopped fresh parsley or 1 1/2 T dried parsley
2 T chopped fresh oregano or 1 T dried oregano
2 tsp fresh thyme or 1/4 tsp dried thyme
1 T garlic salt (or sea salt)
2 tsp dried dill
2 tsp garlic powder
2 tsp black pepper
1/4 tsp celery salt
3 lb chuck roast
2 T olive oil
2 c beef broth
1 T Worcestershire sauce
8 cloves garlic
6 T butter Or ghee
Optional 3 TB flour + 3 TB water (to thicken the gravy)
In a bowl, combine all of the fresh and dried herbs, salt and pepper, then rub the mixture all over the chuck roast.
In a medium skillet add olive oil and sear the roast on all sides. Add to the slow cooker, then pour in broth and Worcestershire sauce and add garlic cloves.
Set your slow cooker to low for at least 8 hours. When done add butter to drippings and serve along side the roast.
You can also make a gravy with the drippings. Move the juice to a sauce pan. Bring to a boil. Mix the flour/water together in a cup and whisk it into the sauce pan. Continue whisking until the gravy thickens to your liking. Taste test and add salt/pepper as needed. Strain if you like a really smooth gravy.