Friday, December 19, 2008
I can't say Roast Beef without wanting to say "roast beast"----and then my mind wanders to Maggie and the Ferocious Beast and that's just wrong. I like that beast.
We had roast beef for dinner last night, and it was good. I cooked it for 4 hours on high, and there was still a touch of pink in the middle, but you can cook it for a shorter amount of time if you prefer pinker meat. Make sure your meat is thawed, and use a meat thermometer.
5 lbs bone-in rib eye (this is the max that will fit in a 6.5 qt crockpot)
1 large yellow onion, sliced in rings
6 cloves garlic, peeled
2 T cornstarch
1 tsp kosher salt
1 tsp black pepper
1 T Worcestershire sauce
1/2 cup beef stock/broth
Slice the onion, and spread around the bottom of your crockpot. Trim excess fat off of meat. Make little slits in the meat with a serrated knife, and insert a garlic clove into each one. Try to space them out equally, if you can.
Add dry ingredients to a plastic zipper bag, and shake and bake the meat. Put it in the crockpot on top of the onion slices. Add Worcestershire sauce and broth. Cover and cook on high for 4 hours, on low for 6-8, or until meat has reached desired temperature with a meat thermometer.
Let the meat stand for 15 minutes before slicing. If you'd like, you can use the juice at the bottom of the crockpot to make a gravy with some more cornstarch. Elise has a tutorial on Simply Recipes---do not put your crockpot on the stove. Pour the drippings into a pot.
This was great; the meat was tender and had a nice, mild garlicy flavor. You can use a less-expensive cut of meat, but you'll need to cook it longer to get it tender, and you won't be able to slice as nicely. There is nothing wrong with that at all----just a heads up. My kids ate their meat in a cardboard box. Just like Hamilton.
If you are planning a Holiday meal---here is a list that might be of help.