Mrs. Barnes Roast Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
1 roast: (beef or pork) (3 to 4 lbs.),
1: lemon juice,
1: worcestershire sauce,
1: garlic powder,
1: black pepper,
1: parsley,
1: dill weed,
1 large: onion, chopped
6: carrots, peeled and cut into big s
Directions:
Place a small ovenproof plate upside-down in the bottom of your crockpot,
or use a small meat rack which fits the crockpot. Place roast on top and
rub a good amount of lemon juice into top and sides of meat. Do the same
with the Worcestershire sauce. Sprinkle garlic powder, parsley, black
pepper, and dill weed on top. Use the spices to taste. (I use lots of
garlic, less pepper and parsley, and just a pinch of dill.) Carefully turn
the roast over and repeat. Place covered crockpot in your fridge overnight
to marinate. Next morning, turn on to LOW. As it warms up, fill the pot
with water just to the bottom of the roast. Arrange veggies around the meat
and re-cover. Cook all day at LOW, draining off some of the fatty liquid
about 2/3 of the way through, refrigerating it to harden the fat. Remove
the hardened fat and discard. Use the reserved liquid and the juice in the
pot to make gravy with cornstarch, water, and McCormick brown gravy mix.
You can also put in potatoes with the roast, cook them separately, or serve
the meat and gravy with rice. NOTE: The poster of this recipe reported that
she received this recipe from her Mother-in-Law, and that it was her
husbands favorite.
Yield: 4 servings
Source from luhu.jp
or use a small meat rack which fits the crockpot. Place roast on top and
rub a good amount of lemon juice into top and sides of meat. Do the same
with the Worcestershire sauce. Sprinkle garlic powder, parsley, black
pepper, and dill weed on top. Use the spices to taste. (I use lots of
garlic, less pepper and parsley, and just a pinch of dill.) Carefully turn
the roast over and repeat. Place covered crockpot in your fridge overnight
to marinate. Next morning, turn on to LOW. As it warms up, fill the pot
with water just to the bottom of the roast. Arrange veggies around the meat
and re-cover. Cook all day at LOW, draining off some of the fatty liquid
about 2/3 of the way through, refrigerating it to harden the fat. Remove
the hardened fat and discard. Use the reserved liquid and the juice in the
pot to make gravy with cornstarch, water, and McCormick brown gravy mix.
You can also put in potatoes with the roast, cook them separately, or serve
the meat and gravy with rice. NOTE: The poster of this recipe reported that
she received this recipe from her Mother-in-Law, and that it was her
husbands favorite.
Yield: 4 servings
Source from luhu.jp