My SO had requested on 1/19/13 that he would like a roast for our Sunday Dinner 1/20/13. So, I did a search and came upon this recipe and decided to try it. Except for using a 2 lb. roast and decreasing the water to 1 cup, the recipe was made almost as it was written. Instead of using garlic salt it was subbed with garlic powder and a small amount of seasoned salt was sprinkled on both sides. Since my crock pot runs hot, it was cooked on low for a total of 6 hours and the roast turned out just fine. I wanted to make a gravy with some of the remaining liquid. So 3 tablespoons of margarine was melted and after melting, 3 tablespoons of flour was added to make a roux. Then about 1 cup of liquid was added a bit at time until slightly thickened, and to give it some color a small amount of Kitchen Bouquet was added. Along with the roast, Real Homemade Mashed Potatoes and lima beans were served. My SO said " You can make this roast anytime you want to " and from him that's high praise. Thank you for posting a recipe that will be made again. " Keep Smiling :) "
I'm on pins and needles wondering what my guest will think. Are you a fly on the wall, too? Let's listen in, shall we?
Very simple, yet very tasty. My chuck roast literally fell apart. No knives needed. I used fresh minced garlic (quite a bit of it) in place of garlic salt, but otherwise stuck to the recipe. I made gravy with the leftover cooking liquids by thickening them with cornstarch.... it was quite good. Thanx!
this is very close to how I make my roast, either beef or venison, in my crock pot or my new cast iron pot with a lid in the oven. Very moist and tasty! Made for PAC 09