Directions: |
Directions:Scrub the potatoes or peel them if you prefer, cut them lengthwise into quarters. Slice the onion, set aside 5 good slices and layer the rest with the potatoes in the bottom of the crock pot. Pour in 1 cp of water and then sprinkle all with 1 Tbls of the Montreal Steak seasoning, salt and pepper.
Rub the roast with the other Tbls of seasoning and place it on top of the potatoes. The fatty side of the roast should be up so that the juices and flavor season everything below as it cooks. (Do not trim the fat, it will contribute to a dry, tough roast.) Stick the reserved onion slices on top and down each side of the roast so it's surrounded. Put the lid on.
Cook on low for 15-20 hours. Yes 20 hrs, I usually get this started one night before bed (10pm) and then we have it for dinner the next night.
TO SERVE
Remove the roast to a serving plate. Scoop the potatoes and onion to a bowl with a slotted spoon. I love the beef juices just as they are but you can add a couple of tsps of flour and cook on high for 10-15 min to thicken to a gravy consistency.
The potatoes are infused with the beef flavor and are delicious. Put them on your plate, mash them slightly with a fork and spoon a bit of the beef juices over them (or gravy if you prefer). Of course you could leave out the potatoes and do mashed instead. If you do that DON'T leave out the onion and DO leave out the water. |
Personal
Notes: |
Personal
Notes: I guarantee that this is the most tender, juicy roast you will ever eat. It cooks really slow for a long time so you can use a cheap cut of beef and still get a perfect, tender, juicy roast when it’s done. It takes about 15 min to throw in the crock pot and another 15 or 20 to get to the table so on a busy day it's perfect.
Mom always did her roasts with quartered potatoes and we would eat them with the juice just as it is instead of a gravy. It's so good!!
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