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Boston's Craigie On Main Hosting Rare Foods Dinner Jan. 29

Boston's Craigie On Main Hosting Rare Foods Dinner Jan. 29


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For the third year in a row, Chef Tony Maws, (of the famous Craigie on Main and the newly opened Kirkland Tap and Trotter) and his sidekick chef de cuisine, Carl O’Dooley, are getting their heads together to create an evening of culinary rareties. In their Rare Foods Dinner series, much as a theme underlying Maws’ approach to menu making, items many other chefs might discard and waste are to be exemplified for their true, tasty potential.

In a four course sit down affair, guests can choose between the likes of foie de lotte torchon or beef tongue and heart carpaccio; plankton zucca pasta or cod head boudin blanc. And no worries if you have no idea what you are about to eat, the staff have made two pledges for the evening:

1) Guests (who are nervous nellies or serious food lovers) will have to Google at least 10 different menu items; if they don’t, Craigie will give you an order of their famous fried pigs tails (I am not sure if that is a punishment of a gift…)

2) If guests do not agree that the lesser known selections are just as tasty as their more popular counterparts, they can enjoy an order of the pig part du jour.

Chef Tony Maws was kind enough to answer a few quick questions about this upcoming dinner and running two restaurants:

The Daily Meal: As a leader throughout Boston's food scene, do you feel diners are becoming more and more aware and accepting of lesser known parts of fish, meat and even vegetables?
Chef Tony Maws:
We've certainly seen more off-cuts make it on to more menus. It's hard to find a menu without pork belly on it. And people seem genuinely interested in trying food they haven't had before.

This is the third year in a row you and now with Chef de cuisine Carl Dooley are putting on The Road Less Traveled dinner, do you have a theme for the evening?
The theme is the dinner itself. We want to use as many different things as we can make while also making them harmonious within the entirety of the meal.

As the Executive Chef at two stellar restaurants now, are you finding it very difficult to juggle being in two places at once, in addition to coming up with incredibly unique and delicious dishes?
It can be a challenge, but we built our team up to be able to handle this new reality. And I dare say they're not just handling it, they're killing it!

You make mention of your crispy pig tails, is this a staple item on Craigie's menu?
Yes, it has been for a while. I've eaten more than my fair share!

With many different dinner series going on around Boston, do you believe that eating out at restaurants can be as much of an educational experience as a culinary one?
I think any dinner can be whatever you want it to be. I imagine that people don't always want to be educated -- sometimes they just want to eat tasty food. Other times maybe they want something more cerebral or provocative.

Will you be using this dinner as a drawing board for future menu items at both of your restaurants?
Hard to say at this point. We're always working on new things and the inspiration comes from many directions, especially now that I have two chef de cuisines [Carl Dooley at Craigie and Dan Scampoli at The Kirkland Tap & Totter]. But I'm sure we'll taste something and say "that's gotta stick around!"

The dinner takes place on January 29th at Craigie on Main. Reservations are highly recommended.


I carry Pepto-Bismol with me everywhere, especially the beach.

I arrived in Barbados with a very ambitious goal of trying 45 traditional Barbadian foods.

Over a four day trip that meant approximately 11-12 different Bajan dishes a day. This was a truly a trip of over indulgence.

I always carry Pepto-Bismol with me when I travel, I depended on it to avoid Delhi Belly in India, discovered Cuban food in Havana, and at home it’s always in my cupboard.

Although I must admit on the road I give away much more than I use because spicy food can be hard for some people – and I knew I’d need it while discovering Barbadian food.

I like it because it’s not just for diarrhea but its five symptom relief includes nausea, heartburn, indigestion and upset stomach.

While traveling the the last thing I want to worry about is the potential for an upset stomach.

The Pepto-Bismol To Go tablets are a traveler’s friend – it’s compact and provides relief during indulgent travels. To ensure this product is right for you, always read and follow the label.


ZAGBA community outreach social/discussion

Dear ZAGBA community, ZAGBA board will host the 1st ZAGBA community outreach social/discussion on Date: Sunday March 7, 2021 Time: 5:00pm to 6:00pm Topics of discussion · COVID-19/Vaccination – Shiavax Cowasji · Impact of COVID-19 – Nauzar Vimadalal · Travel and COVID-19? Zoom link information: Time: Mar 7, 2021 05:00 PM Eastern Time (US and Canada) Join Zoom Meeting Meeting ID: 811 873 3018…

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Can Dogs Eat Chicken?

Considering how many dog foods contain chicken as an ingredient, it’s a safe bet that you can feed your dog chicken. In fact, it’s a good source of protein, and cooked chicken can even be substituted for or added to his regular meal.

Most sources recommend against raw chicken, due to the risk of salmonella or bacterial infections, although the movement toward raw food, including raw chicken and raw chicken bones, is growing. But if you’re not sure about raw food diets, any unseasoned roasted, poached, grilled, or baked chicken can be served on its own, mixed with your dog’s regular meal, or served as a treat. You can even mix it with a healthy grain, and a vegetable such as string beans or other vegetables safe for dogs, for a special homemade dinner.

There are two things to be aware of before serving your dog chicken.

    , and it ranks among the top 10 allergy-inducing ingredients. The most common allergens are beef, dairy, wheat, egg, chicken, lamb, soy, pork, rabbit, and fish.
  • Be sure to take cooked chicken off the bone. Cooked chicken bones splinter easily, which can cause choking or a gastrointestinal tract puncture

If you’ve determined that your dog happily and healthily eats chicken, go ahead and let them enjoy it. And, just for fun, try these homemade, vet-approved chicken recipes for dogs: a yummy mini omelette or frozen chicken treat.


How to Cook Pork Chops in the Oven

Bake juicy and tender pork chops in the oven every time with this step-by-step guide.

Baked pork chops have a bit of a reputation. Don’t tell them we told you this, but they’re known to have the texture of shoe leather, and their flavor is best described as �sent.”

However, that ill repute is often no fault of the pork itself. The errors come from the person cooking. That’s you.

With this simple guide, you will deliver the most delicious, juicy, tender, and flavorful pork chops you’ve ever made to the dinner table. Pick the option that works best for you: a little bit hands-on or entirely hands-off. Both work well, so the choice is a matter of time and attention.

Should I buy boneless or bone-in pork chops?

This answer is easy: bone-in. Boneless pork chops are leaner and more apt to overcook in a matter of seconds.

Bone-in chops, however, provide greater flavor and help keep the meat juicy through the cooking process. Look for thick-cut pork chops, too, with a minimum one-inch cut. Not every grocery store will sell these, so just ask the butcher to make you some to order.

If you do decide to go boneless, that’s OK. Just keep a closer eye on the temperature, and pull the pork from the oven and hot pan as soon as it taps 145ଏ (62ଌ). Any higher and you’ll be back to chewing rubber with each bite.

How to Cook Juicy Pork Chops in the Oven

A marinade or brine isn’t necessary for pork chops. You can simply sprinkle seasoning on the pork before cooking. However, for incredible flavor and moisture, a brine or marinade is a great option.

To brine pork chops: Place pork chops in a large baking dish. Combine 3 cups water and 3 tablespoons salt. Pour water solution over pork chops. (Add more water if the pork chops are not fully submerged.) Add peppercorns, bay leaves, crushed garlic, and any other whole spices for flavor. Brine in the refrigerator 1 to 4 hours.

To marinate pork chops: Place pork chops in a large baking dish or zip-top plastic bag. Combine your preferred marinade ingredients in a bowl. Pour marinade over pork chops in the baking dish or into the plastic bag. Marinate pork chops in the refrigerator 1 to 8 hours.

Pan-Seared Baked Pork Chops

A quick sear in a hot skillet seals in moisture and provides a big boost in flavor. Bonus: you can use the fond (the caramelized bits of meat on the bottom of the ban) to make a delicious pan sauce.

1. Preheat oven to 425ଏ. Place a large oven-safe skillet in the oven while it heats.

2. Remove pork chops from packaging, brine, or marinade. Pat dry. Brush with olive oil. Season with any remaining herbs, spices, salt, or pepper.

3. While wearing oven mitts, carefully remove the hot skillet from the pre-heated oven. Using tongs, place each of the pork chops into the skillet. The meat will sear and sizzle as soon as it touches the pan. Return the pan to the oven. Cook 3 minutes, then flip the pork chops. Bake the pork chops until cooked through (140° to 145ଏ), about 9 to 12 minutes. Check the temperature of the pork at 5 minutes, being careful to not overcook the pork.

4. When the thermometer reads 140° to 145ଏ, remove the skillet from the oven. Using tongs, transfer the pork chops to a plate or clean baking dish. Cover with foil, and let rest 5 minutes before serving.

Easy Baked Pork Chops

If you prefer an easier, hands-off approach to baking pork chops, this method will work well for you.

1. Preheat oven to 400ଏ.

2. Remove pork chops from packaging, brine, or marinade. Pat dry. Brush with olive oil, and season with your preferred herbs or spices.

3. Place pork chops on a rimmed baking sheet coated with cooking spray. Bake until internal temperatures reach 140° to 145ଏ degrees, or about 30 minutes. Flip at the halfway point. Check the temperature of the pork at 20 minutes, being careful to not overcook it.

4. When the thermometer reads 140° to 145ଏ at the thickest part of the pork chop, remove the pan from the oven. Use tongs to transfer the pork chops to an clean baking dish or plate. Cover with foil. Let rest 5 minutes before eating.


Is Brisket Dry Rub the same as Brisket Dry Brine?

Yes and no. If you rub the brisket with the spice rub and immediately place it in the oven, it’s just a brisket rub. It will flavor the exterior of the meat and the spices will penetrate a little way into the beef.

However, if you take the time to dry rub the brisket the night before baking (or even several hours before baking) then place it in the refrigerator, this is considered a brisket dry brine. The salt and other seasonings have time to truly work their way down into the center of the beef.

Pro Tip: If time allows, always dry rub the brisket several hours before placing it in the oven.


On the brisket beat with Steven Raichlen

Who would have guessed Chappaquddick was the brisket epicenter of the world?

Famed grillmaster, popular writer, brisket aficionado, and part-time Chappy resident Steven Raichlen is the author of “The Brisket Chronicles,” a step-by-step guide to braising, smoking, and curing the perfect brisket.

Raichlen says the best way to describe his book is as an autobiography seen through brisket. He begins with the science of brisket, and follows it throughout the world, before giving a history on what he calls “the world’s most epic cut of meat.” Numerous recipes fill the book’s later pages.

“It just seemed like a great way to take meat lovers around the world using this one kind of meat as a magic carpet,” Raichlen said in a recent interview with The Times.

Raichlen splits his time between Miami, Fla., and the Vineyard. He’s known for hosting the popular television shows “Project Fire,” “Project Smoke,” “Primal Grill,” and “Barbecue University.” His extensive writing career spans the globe and several major publications.

“Brisket is having its moment,” he said. “People are doing really amazing brisket all over the country, and indeed all over the world … you can get great brisket anywhere.”

There’s barbecued brisket in Texas, pastrami and corned beef in New York City, vaca frita in Cuba, sulungtang in Korea, red-cooked brisket in China, and stracotto and bollito misto in Italy.

Despite this moment of brisket, Raichlen says it’s still an intimidating cut for many people.

“It’s probably the largest piece of meat most people will buy. It represents a half-day commitment in terms of cooking it. There’s just something about brisket that’s bigger than life … it’s central to culinary happiness in so many food cultures.”

Brisket is a dense piece of meat that comes from two steer chest muscles. One is the flat, and the other is the point. Due to its well-exercised, load-bearing use, brisket makes for a poor grilling candidate. Instead, brisket should be cooked “low and slow,” according to Raichlen’s book. It’s packed with flavor, but if not cooked correctly, it can be tough.

For a great barbecue brisket you need four ingredients: brisket, salt, pepper, and woodsmoke. Finer points to cooking the meat are the wrap, the rest, the smoke rate, the stall.

There are two types of rubs Raichlen recommends. The black-and-white rub is made up of cracked black peppercorns and salt. The newspaper rub is black (pepper), white (salt), and “read” all over (red pepper flakes).

It was an almost insurmountable task to choose a single brisket from the book, but one of Raichlen’s favorites was a rare and expensive A5 Wagyu beef brisket from Japan that he cooked on his “Barbecue University” television show. The cut cost close to $1,200. A5 is the highest grade for meat in Japan, and Wagyu are bred for their marbled meat.

Beyond brisket, Raichlen loves to cook T bone steaks “caveman style,” which means laying it directly on the embers, but that doesn’t mean he’s opposed to other cuts of meat. “I never met a cut of meat I didn’t like,” Raichlen said.

Raichlen shares memories of his earliest briskets during holiday dinners, corned beef he ate as a teenager, pastrami he learned how to smoke in college while working at a delicatessen, French and German briskets he ate while abroad on a Watson Foundation fellowship, and meat he ate in Vietnam while writing for National Geographic’s Traveler magazine. “Almost every decade of my life there’s been a brisket that has figured prominently in my life,” he said.

Meat-lovers can take their love of brisket to the next level with Raichlen’s book, which includes more than 60 recipes. Picking his favorite recipe out of the book was a bit of a challenge, but Raichlen suggests the Korean-style quick-cook brisket — a brisket that is actually grilled. First the brisket is frozen solid, then it is cut into paper-thin slices. The thin strips are then cooked over a high heat on a hibachi grill for 29 seconds per side.

He’s been coming to the Vineyard since his days as a restaurant critic for Boston Magazine. Each year, the magazine would do a roundup of restaurants on the Cape and Islands.

Some of Raichlen’s favorite brisket on the Island comes from Sea Smoke Barbecue in Oak Bluffs, brisket scones at State Road restaurant in West Tisbury, and of course all the briskets Raichlen smokes himself at his home on Chappaquiddick.

Fans of Rachlen’s food writing and recipes might also have some fun with his soon-to-be published novel, “The Hermit of Chappaquiddick.” The book strays away from his legendary recipes, but finds Claire, a New York book editor who is recovering from a serious illness, house-sitting on the tiny island. There, Claire meets the Hermit. Cooking, passion, and mystery ensue.


The Ultimate List of Scavenger Hunt Ideas

If you&rsquore looking for scavenger hunt ideas, you&rsquove come to the right place! This is the ultimate list of scavenger hunts with everything from photo scavenger hunts to scavenger hunts for kids! And even some of the best scavenger hunts for adults! So many amazing scavenger hunts in one place!

My family is a huge fan of scavenger hunts! From treasure hunt follow a clue style scavenger hunts to find everything on a list type of scavenger hunt, we love all scavenger hunt ideas!

Rather than just make scavenger hunts for my family to use, I&rsquove shared all of our scavenger hunts here with you! It&rsquos every type of treasure hunt, scavenger hunt, riddles, and more that you could ever need!


Roast Beef - How to Cook a Small Roast

Beef Roast Doneness

Roast Beef "Recipe"

60 comments:

Makes me want to go cook one right now!

Thanks, Sylvia! I'll be making one again real soon.

This is such great information, Jean! I needed it. I love a crusty exterior and a perfect interior, and almost never get it with a small roast, which is what I'm making more these days. Thanks for this. I'm going to print it out and put it in my folder.

Judy, I'm glad it was helpful. Nothing worse than ruining a good roast.

Thanks, Jean. I get a little edgy making meat of almost any time with the cooking times so this is really helpful. I, too, like a crusty exterior and medium rare interior. Always helpful and fun coming here.

Thank you so much, Jeanie, for your kind words!

There's some wonderful advice in this post, Jean, and the tips are really helpful. Cooking smaller roasts really can be very different! Shared on the Hearth and Soul Facebook page and scheduled to pin. Thank you for your support of Hearth and Sou!

April, thank you. AND thank you for sharing on your social media - much appreciated!

Very interesting. We always sear the meet in a skillet before baking. Why? My mom did it.

We always ate it well done. I didn't know you could eat roast any other way. This has opened my eyes!
Thanks.
Laura of Harvest Lane Cottage

Hi Jean, So glad you found the courage to cut your husband's hair. It's a major money saver!
God bless you!
Laura

Thank you, Laura. Yes, you can do that initial sear in a skillet on the stove, but I don't like dirtying up any more pots and pans than I have to! :D Another reason to roast to a less well done stage is that it reduces shrinkage, so you might say it's the frugal thing to do!

One of my all time favorite meals is a good roast beef with mashed potatoes, peas & pearl onions, and gravy. Oh my gosh, you are making my tummy growl with this!!

MM, yes, you gotta have the gravy! And the peas and pearl onions. And mashed potatoes? Just my all-time favorite food!

Ka-ching! Ka-ching! Ka-ching. just counting the $ I saved at $25 a toss by not eating roast beef (roast beast, according to my chilluns). Yes, I’m a carnivore, but I’m in elitist carnivore. Think prime rib with horseradish cream sauce. There is one good thing about roast beef, especially if one wears out shoes quickly. Very little tanning required to convert to shoe leather. All that said, I’m quite willing to believe that with a little “Jeani” magic everything I’ve written is NA. Somewhere between dry-crumbly and sinewy you probably work another miracle.

Thank you for your vote of confidence, Sully. Yes, I've worked another miracle - it's called using a thermometer to make sure I don't overcook it! And thanks for reminding me of horseradish cream sauce I haven't made that in years.

I haven't made a roast in ages because of the price and the fear of ruining it - but now maybe I'll take a chance if I ever find an organic roast on sale. I occasionally find organic chicken on sale, and I stock up and freeze several packages, but I'll keep my eyes open for a roast now. Thanks for the detailed info!

Quinn, I'll be keeping my eyes open for organic roasts on sale, too. I like to have a well-stocked freezer. Let me know when you cook one!

I cooked just such a small roast on Sunday, and did it nearly identically. I use a regular old-fashioned probe and it worked well, but I love the idea of that pen. I meant to make the little Yorkies, but life intervened. I missed them with the gravy. but they are on my agenda for next Sunday.

Yum, Sunday night's dinner that I grew up with. I continued the tradition for many years but now we don't eat much red meat. It's a treat at times and always yorkshire pudding!

Pondside, must be true what they say, 'Great minds think alike.' :-) My husband didn't grow up with Yorkshire pudding, but I think he's addicted to it now!

Judith, I don't think I'd enjoy it nearly so much if I had it every single Sunday anyway so maybe it's just as well we've cut back on meat for our health. I don't avoid red meat, really, I just eat smaller amounts than some people might.

Jean, that looks positively delicious. Thank you for your thorough instructions and expert hints. Mmmmm.

We eat less and less meat these days, but a good roast is always welcome! Save this for a special occasion, Jean. Thanks!

First you gave us Yorkshire Puddings and now roast beef!! Oh Jean, you are real temptress.

I must admit you made me smile, "a beautiful grass-fed, antibiotic-free sirloin."
Actually, I know you don't really want politics discussed but this trade agreement between Britain and the USA with your present administration that is being worked on at the moment will include, food. We have very high standards of food production in Britain. A worry for our farmers is that to trade with the USA we might have to accept lower standards of food production. I am sure this will be sorted out though. Maybe British beef will be amongst the, " beautiful grass-fed, antibiotic-free," food on sale to you? I must send you a picture of a well fed, healthy bullock I walked past on our walk through the Lake District. One of them might be coming to a dinner plate near you very soon. All the best, Tony

Usually, we make a roast at Christmas -- very large and aged. If we want a cut of meat we make a delicious London Broil or grill sirloin steak. In the US, it sounds like our meat is less expensive. And we do like our meat medium rare to rare. We don't eat a lot of meat -- we eat more fish and chicken. Your roast looks delicious!! Have a great weekend.

Thank you, Cheryl. Of course, with your family, you probably do large roasts.

Angie, thank you. I've never been a big meat eater, but I like to source it carefully and eat small portions.

Tony, I'm afraid I can't think of that bullock "coming soon to a dinner plate near me." I must pretend the meat I eat is a vegetable! :-) I'm glad Britain's food industry has high standards, and I hope that will continue.

Marisa, we don't eat a lot of fish, more chicken, turkey and pork. When we have beef, it's more often steak or London broil, as you mentioned, than roast but that might be changing now that I have the small roast down pat.

I like a good roast with potatoes, carrots, onions, and celery :) Thanks Jean from Grammy Dee, #WednesdayAIM #LinkUp #BlogParty, social media shared.

Thanks, Grammy Dee! Social media shares are always greatly appreciated. And I like that kind of roast too.

I am now craving a simple roast beef! The simplicity of a salt and pepper crust is one of the best things in life!

Thanks, David. I think when you're working with really good ingredients, a simple preparation is just the thing. Let things taste like what they are! And even if I, like you, were not allergic to garlic, I would not be one of those who cuts slits all over a roast and inserts a bunch of garlic cloves and serves the garlicky roast with garlicky potatoes and garlicky salad and garlicky bread and .

I haven't had roast beef in a while. now I'm craving one with Yorkshire pudding! Have a good weekend, Jean!

Thanks, Margie. And, yes, *you* must have it with the Yorkshire pudding!

Great post, Jean! So many of us need to know the basics of the basics! And others, like my daughters (!), need to know everything!

I picked up some great tips here and I also scrolled down to read how you make your Yorkshire pudding. I'll try the mustard. I use buttermilk instead of milk, that might be something you'd like to try down the road.

Thanks so much for your visit!!

Jane, thank you! And I'll definitely try the buttermilk (on a day when I'm not feeling so "traditional" that I *must* use the same ingredients as my English grandmother!).

Thanks for this recipe. I will try the higher temperature to start with and see if I can get mine crusty.

I'm so glad you like it, Sugar! And I do larger roasts at the higher temperature for a bit longer.

I have been trying to cut down on the amount of leftovers we have lately, so I do often cook small roasts. I like popping them in the slow cooker on busy days, but you are right, there's nothing like a good crusty exterior. I'm due to make one in the oven. Oh, and you know your braised brisket has become a family favorite with us! (I'll admit, I've never had Yorkshire pudding.)

Ruth, thank you so much! It makes me happy to think of my braised brisket as a family favorite of yours! Yorkshire pudding would go beautifully with that as well.

Looks really delicious! Thanks for joining the Bloggers Pit Stop

Thanks, Menaka. And, of course, it's organic!

Oh this is so useful as we're always avoiding making them as there's only two of us eating. Thanks so much for linking up to #dreamteam hope to see you next time :) x

This does look delicious! I haven't cooked a roast in a long time. Now I have a craving. With just the two of us, this size would be perfect. Thank you for the roasting tips. x Karen

Bridget, thank you! It's a wonderful thing to make for two!

Karen, I hope you'll make one soon. It is great for two people, with plenty of leftovers. Next time I'm going to experiment with freezing the leftovers as well. I'm a maniac for homemade freezer foods! :D

We love Roast Beef and your recipe looks delicious! We always love your recipes at Full Plate Thursday, thanks so much for sharing them with us!
Miz Helen

Thank you, Miz Helen! My recipes are always in good company at Full Plate Thursday! :-)

Hi, Roast is one of my favorite meals. I remember when I was 12 and had my tonsils out. as soon as I could eat again, roast with mashed potatoes is what I requested from my mom!
Have a good evening.
Mildred

This is one dish that I'm always afraid to tackle but you make it look very doable :-) Thanks for the recipe.
Amalia
xo

Mildred, that is a sweet food memory! Reminded me of being home from school sick when I was in high school and my mom made me a cold roast beef sandwich. So good! And, of course, mashed potatoes are my favorite food in the whole world.

Thank you, Amalia! That's just what I try to do, give enough details about something so that someone who hasn't made it can do it.

Thank you for this great recipe. I love roast and I am always looking for a great new recipe. This looks delicious!

Thank you, Erin! I can't afford a big roast :D and small roasts can be tricky, but I think I have it figured out!

Thank you, thank you. My husband and I were just discussing the best way to cook a roast and get it to the right temperature without overcooking. We are definitely going to try this.

Christie, I'm so glad. I just love it when one of my posts fills a need for someone. Once you get used to using a thermometer, you'll never go back! Takes all the guesswork out of it.

Jan you have taken me back to my childhood. My mom used to make roast beef every Sunday, And it would always come out perfect. Soft and juicy on the inside. After she passed I never had it again and of course I never tried to make it because I was sure I wouldn't be able to replicate my mom's cooking. Well now you have inspired me to try it. So I'll be pinning and hopefully in the near future I will give it a try.

Oh Mary, thank you. I feel privileged to be the one to inspire you to try to carry on your mom's food tradition. Do let me know how it turns out for you.

Being a dump and pour cook, I do most things by feel and rarely by a measured following of the recipe. I never think about how much salt and pepper to put on the roast. I just know from years of cooking in the kitchen with my mother.

One thing I haven't done is to let the roast sit out an hour prior to cooking. I think I will give that a try. and to let it sit a full 30 minutes after. There is always something I pick up from you, Jean, that I'm willing to try. Thanks!

Thanks so much, Sue! Yes, I make most things "by feel" as well, but it's no good telling someone who may have never made a certain thing before (or seen it made by their mother) to "season it with salt and pepper" and not give them any idea of the amount. So I make a point of figuring out a specific amount for them. Let me know how those resting times work for you.


Reader Interactions

Comments

interesting twist….tastes amazing indeed…..thanks alot.

I use cream of mushroom with mine. My son loves it that way, I cook mine for 12 hrs, then I add bow tie noodles.

I don’t know if this has been asked, but can you add in some chopped carrots or would they turn to mush?

This is my go-to recipe for a crowd. I’m making it today for a football playoff party. It’s a crowd pleaser! I use chicken broth if I don’t have beef broth. The meat is perfectly tender every time. Easy and delicious – thank you!

We are so happy you LOVE this! I actually just made this last week and I used carrots as the base.. it was, amazing!

I have a silly question..do you leave the strings on when cooking roast in crock pot?

No Silly questions :) Yes leave the string on and be sure to safely cut it after your roast has fully cooled to a safe temp.

This was good. I coated it in sea salt the night before. Then followed instructions, adding potatoes instead of onion. I had it in the crockpot for 8.5 hours (on high for the few few hours, and then on low). Very good. Makes good juice/gravy.


George this roast is going into the crockpot tonight before bed! Should smell really good in the morning!! Mmmmm

We love seeing these comments! Feel free to also let us know how it came out too!

Thank you for taking the time to make this!

Fat side up or down in the Crock Pot?

It is a preference, but personally I do fat side up because the juices flow throughout the cut and I find it comes out juicier!

If i have a 2 1/2 lb rump roast. How long tk cook on low.

This recipe is for a 3-4lb cut. So I would say about 8.5 hours on low would do the trick!

Hi George
I am preparing roast today for Easter Sunday. I hope all goes well. Thanks for your time and service.
Mindy

How did the Rump Roast come out for Easter? Hope you had a great day with family!

Do I need to completely cover the meat with stock while cooking in slow cooker

I am so sceptical about how little stock you use but i am trusting that you know whats good so our rump roast is in your hands tonight LOL. Cant wate to come home and see smell and taste nom nom nom

We look forward to hearing how much you enjoyed! )

Is the roast defrosted already for this recipe? Or can it be frozen?

Detroit girl in a TN world

Just put it in the Crock Pot hope it taste as good as it sounds..

Thanks for making it! It definitely does :D
Non
Team Caveman

In other recipes that I saw for a rump roast they browned it before they put it in the crockpot. Why do they do that? Do you have to do that?

It adds another layer of flavor. Just different profiles of the caramelization vs just the meat in the pot

Say, you’re into Cannibalism? Would the meat be more tender in a slow cooker? Haaa, Haa! Thanks for your service Mr. Bryant.

have a 3# rump roast just waiting to be cooked. will try this recipe tomorrow and report back.


By far the tastiest and most tender roast I have ever made!

If you want a gravy simply add the leftover liquid to a small saucepan and add flour to thicken.


What can I use if I don’t have beef broth chicken broth maybe?

I use Campbell’s Golden Mushroom Soup when I make a brisket, pot roast and I even use it to top a meatloaf. I’m a homemade gravy person when it comes to drippings but with this or or potroast, it really doesn’t work to well. The soup has such a nice flavor and makes a great gravy! It may be worth a try!

This really isn’t a recipe but perhaps a helpful note to others. I love fresh beets when they are available. For years I have struggled to get them cooked just right using my pressure cooker. The other day the light-bulb flashed a message–try the crock pot! Trim the stem end so that about two inches are left. Leave root just as it is. Do not peel. The night before put in crock pot (mine is a Slow Poke I received in the 70s!), add about an inch or two of water, set on low, and the next morning amazingly you will have beautiful, tender beets, ready to peel, slice and season any way you like. Enjoy!

thats a great idea thanks for sharing :)

no need for a crock pot for the beets….simmer whole in pot of water……..when they smell like “beets”…….about 45 minutes……they’re done
drop beets into a pan of ice cubes and water and the outer skin peels off really easily

what about adding veggies to the mix – I do this all the time with other cuts – wouldn’t it need more liquid?

depends on the consistency you want but yes you can add more liquid

How do I make gravy from the juice left over?

Awesome! I haven’t made a gravy yet. If you figure it out please let me know and maybe we can add it (:

Make a roux. Melt butter, then add flour until the mixture binds. Heat, stirring continuously, until the mixture bubbles and changes texture. Slowly add the ‘juice’, until the gravy reaches the required consistency. If it is too thick, add a little water.

This method can be used for any juices or stock resulting from slow-cooking or roasting. There is absolutely no need to use commercial stock cubes or ‘gravy granules’, all of which contain MSG and salt.

You can make stock from ANY bones in the slow-cooker. Look it up.

By the way, I am currently setting up my top rump to start cooking tomorrow morning, using the above recipe (with minor tweaks). I’ll check back on how it turns out …!


There are a couple of ways to make gravy. First, pour the juice into a small sauce pan. Taste it. If it needs more salt, add a little at a time until it tastes right! Next, you can do one of two things.
1. Add about 3 tbsp. of butter to a second saucepan and melt it. Turn the heat to medium low and add 3 tbsp. of flour. Stir to mix. Continue flattening and stirring the mixture until golden brown and “nutty” smelling. Add your juice and turn up to boiling, whisking the whole time. It should thicken into a nice gravy.
2. The second way is my go to gravy way. Turn the heat to high and get your juice boiling. Turn the heat down to maintain a low boil or simmer. Take about a 1/2 of milk or hot water and add about 3 tbsp. of cornstarch to it. Mix well. Now, take the cornstarch mixture, and while stirring the juice mixture, pour a little at a time into the juice. As it continues to boil, it will become thicker. If it doesn’t, repeat the process.
Note: It is important to stir and go slowly when adding the mixture to the juice, or it will get lumpy and you will have to strain it!
Hope this helps! Happy cooking!

Simply take the juices and put it in a pot or pan and add a cornstarch & water mixture to it until its the thickness you’d like. Easy peasy

Mix a small amount of corn starch with cold water, then add is to your slow boiling juice stirring constantly until thickness you desire. Corn starch always works.

What size roast (pounds) is this recipe for?

Thanks for asking this question eve!


This roast had EXTREMLY to much pepper. 1 tablespoon of ground black pepper is to much for this amount.


I made this tonight and it was delish. Next time I would add more onions and fresh garlic.

Great idea Sarah, I try to keep things mild for everyone

Do I cover meat completely wirh broth and water or just over the bottom of the slow cooker

When do I add the carrots & cut up potatoes? Thank you …

You would add them with the onions to the bottom of the crock pot.


I’m not great with roasts, but I figured it would be okay if I did it in the crock pot. I read all of the comments about this recipe, and toned down the spices, cooked it for 10 hours, even made gravy for it. I’m sorry to say that I was totally disappointed. The meat was tough, especially the part that was not in the beef broth. It was too spicy and the flavours were not the greatest. I won’t be making this one again…

I would like to add potatoes and carrots to roast- any additional advice? Should I add more broth? Thanks

I have not tested this but I’m sure it would be delicious. You may want to add a little extra broth to make sure they all cook well enough.


Make sure meat is covered in broth..I add water too..

The reason I do not like digital crock pots is because if you set it and head off to work, and the power goes off for just a second, the crock pot will not turn back on. Living in Florida, if the sky burps, the power is likely to go out for a second.

I have crock pots of varying sizes to accomplish just about any task, but I will not own a digital crock pot.

Wow that is a really good point, I never thought of that

Just hack a non digital crackpot using a light timer. Set it to turn on at whatever time you need and/or when you want it to turn off. Your problem is solved!

Turned out fantastic.But way to much pepper for my liking!

I’m assuming 10 hours of cooking time is for a -4-6 pound piece of meat. What if I use a smaller piece of meat? Maybe 2-3 lbs? How would you adjust the process?

I wouldn’t, the crockpot will cook it perfectly. Maybe just do 8-10 hours

The texture of the meat turned out amazing, but mine tasted so strong with black pepper. Did I possibly add the wrong amount (too much!), or does this rump roast intentionally have a strong taste of pepper? Had to read online to figure out how to tone down pepper (fyi add lemon, and sugar if needed to balance acid). Just curious…maybe I accidentally added too much pepper??(my 3.5 yr old was helping me
..it’s possible?)

Sue, I think your little helper had a heavy hand. The recipe only calls for 1 tbsp.

SueP, you didn’t accidentally add too much pepper. This recipe calls for 1 tbsp, which is WAY too much pepper and I like a lot of pepper.

I have never seen a recipe call for that much pepper. That’s crazy. I would just season to taste and use your judgement.


I used black peppercorns and crushed them myself, and I also thought the pepper was strong (and I love pepper). I’d cut the black pepper by 1/3 to 1/2. I also like the addition of a few tablespoons of apple cider vinegar, as it helped mellow out the pepper flavor. I also added a bunch of carrots and red potatoes. Great recipe, but not kid friendly at the full pepper strength!


It may have been the paprika. Many cheaper paprikas have a strong bitter taste, and if you coated the top of the roast that didn’t ever see moisture, then when combined with the black pepper it will taste very strong. I would try leaving out the paprika, or substitute white pepper instead. If you use white pepper I would limit it to a half tablespoon though. Since I love garlic I make a few small slits in the top and insert some crushed garlic cloves. MMM…GOOD!


I add 4 teas. of apple cider vinegar to some beef broth and mix it together and poor it over the rump roast and it helps it break down better and I usually crick mine 10 hours. Scrumptious. Melt in your mouth tender. I also add carrots, potatoes and chopped onion and salt and pepper. Perfect every time.


I usually cook a Chuck Roast but store was out , my boys like the gristle , so I got a Rump Roast not knowing how to cook it. Thanks for the help , it was delicious

Thank you Becky and I am so glad you found this and it helped


I make this often, any cut of meat that’s on sale works great! Not on the Paleo diet, just loved George’s preface to the recipe. Had me cracking up! Had to try it! I use whatever broth I may have, even used beer once, it was fabulous! Enjoy everyone! This is a winner!

Thank you for commenting Jenna and I am glad you use my recipes even though you aren’t “paleo” :) real food is real food

What if I want this for dinner and don’t have 10 hours? Can I just cook it on high for shorter?

Yes it just won’t be as tender. I think 4-6 hours on high would work. Check it at 4 hours

Question: I looked at Wild Oats and Swanson Organic beef broth today, both had cane sugar and one had soy…I know you aren’t suppose to have sugar on Paleo and I’m allergic to soy, do you know of a beef broth without? I just put your recipe in the crockpot but added water instead of beef broth, hope it turns out okay!

I sure do, and this beef broth is currently free. Grab the free broth here. It will still turn out ok with water.

Made this two days ago and boy is this recipe a keeper. The meat came out so tender and flavorful. Seriously the easiest dish to make and my whole family loved it. It’s actually in my crock pot again today. Can’t get enough.

I love easy, delicious and crockpot recipes. They make life so easy :)

No salt? I don’t think I’ve ever made anything without any salt. But I’m new to slow cooker cooking. Thanks!!

You can add salt if you want, I am self taught and sometimes I forget or just don’t add it. Feel free though


I was at the store on Jan 4 and found several Rump Roasts in the butcher case. No fancy renaming, despite your tweet.

Looking forward to cooking the roast in the crock pot over night, and then adding a “pot roast” soup mix I found.

Making this for the family for Christmas – I think I’ll take someone’s suggested advice to start it the night before as I have a 6 1/2 lb roast! Wish me luck!


Made this tonight for my husband and seven year old foster daughter…..it was absolutely amazing! Seasoned a bit less to meet our taste and added a package on dry onion soup mix on top. It was one of the best tasting, flavorful rump roasts I have ever made. So much better than a recipe I tried that called for mushroom soup. Will use this recipe and again and again.

I put 2 packs of au jous and one pack of ranch dressing powder, half a stick of butter, onion sliced, new potatoes, baby carrots, 1/2 box of chicken broth, 2 garlic cloves. 9 hours, fork tender. Awesome!


Best beef rump roast I have made. Flavorful tender and easy.

What are good veggie to pair with this? Going to try this recipe for dinner tomorrow.

I love simple like some roasted broccoli or asparagus.

Traditionally…chunks of garden fresh sweet carrots are served with pot roast BUT you can serve whatever is your fav!

Going to try this recipe….but love the fact you answer each question! Never seen that before!!

Thank you Peggy, I think it is important to stay connected and answer or help any way I can.

I have always used chuck roast, but this time i got a rump roast (4lb). I have been slow cooking it for what i normally do (5 hours) but it is sooo tough i can’t believe it. Can someone give me suggestions as to why this happened? A rump roast is the but, right? and i thought it was a better piece of meat that the chuck…?

I have done them for 10 to 12 hours, some cuts of meat take a long time to break down

I made this roast today in the slow cooker and wow is it good. I read all of it’s reviews and tweaked it accordingly. I’ve been making your bacon and garlic roast for a couple of months now and needed to switch up. I stuck with your beef recipes cuz they’re so tasty!

Thanks so much for this one, it’s really really good. I’m a fan, I own your cookbook!
Take care, Sandra

Maybe it is the meat where we live, but I find that I need to cook roasts in the slow cooker for 12-14 hours in any of my slow cookers. For those who said that their roast was dry, they may have actually needed longer cook time to break down all of the connective tissue. I usually don’t even bother with putting extra liquid into the slow cooker. As the connective tissue and fat breaks down, the meat is usually covered at least half way in it’s own juices, by the time cooking is done. I find that it is important to let the meat rest in the juices before attempting to slice or shred. Sometimes while I’m taking care of that I will pour the liquid into a cooking pot and place on the stove, to reduce the liquid and concentrate flavor before pouring back over the meat. Or another technique is to shred the meat immediately and return back to the slow cooker with all the little pieces reabsorbing the juices. I prefer the first method. I have also found that with the longer cook times, the flavor in seasonings and any vegetables can wind up cooking right out of the food so that its flavorless. To fix this, I usually start the meat cooking before I go to bed, and then I add seasonings (other than salt and pepper) and any vegetables when I wake up in the morning, just during the last few hours of cooking time. Best of luck. Going to be trying your recipe overnight tonight (adding all the flavoring aspects to the roast in the morning). Although based on the reviews will definitely cut back on the spices a bit! You can always season to your own liking after the dish is done. Best of luck to all… (p.s. we will have this for lunch, and then be trying the honey ham recipe for dinner.)


Delicious…but way too spicy for us. Next time I’ll reduce the spices by 75%. For now, my husband has rinsed the meat under running water, leaving a moist, well-cooked roast that we will enjoy with a tiny bit of the sauce drizzled over it. A 3 lb. roast cooked on high was done in 5 hours.

Sorry about that. Yep, definitely adjust the spice level to your liking :)


The meat was tender and pretty moist. I cooked it on high for 4 hours and low for 5 hours. It could have used a little less time but it was still tender and fairly moist. I loved the smell while it was cooking.

That’s why i love slow cookers… they smell up the whole house!

Not sure what I did wrong, but mine turned out really dry and tough.

I’m sorry to hear that. What kind of meat did you use?

How big was your roast? Lbs?


As always, this is delicious. The Mr. and I always have plenty of left-overs with this easy recipe.
Tonight, we are making “tacos” with some of the left-over meat! Guacamole, a little cheese, scrambled eggs, and a “salsa” yummmm
Thanks George!!

Just put it together added a bit of merlot ) letting it cook over night. Sounds pretty tasty!

We have made this several times. It is very good. I usually have to use chicken broth as it’s what I have on hand since it’s what is typically brewing.

Tried this one. Pretty good. Maybe it’s my 6qt CrockPot but 10 hours on low was wayyyyyy too long. Meat ended up being a little dry. I even added a little more beef stock. Next time we’ll be doing it for 7 hours.


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