My husband informed me today that I will be getting a new CrockPot (or other slow cooker) for my birthday at the end of the month. On the one hand, I'm very impressed that he realizes I need a new CrockPot. I have a very entry level model that doesn't even have a removable insert. I have to limit the size of the roasts I buy in order to make sure that they fit, and I use this thing at least once every 3 days if not more. It's a wonderfully practical gift for a wonderfully practical girl, and something that I've honestly been wanting for a long time. I even wandered by them in Target when I was there last, noticing that they were on sale, but not ON SALE, and leaving them there on the shelf. On the other hand, I'd like to remind my husband that if it plugs in, it's not really a gift. I'm going to appease that side of myself by getting a really high end slow cooker- maybe one with stone inserts of varying sizes and a start timer? Even if it DOES plug in, it's something that I was not going to buy for myself, so I guess it really is a great gift! What kind of CrockPot/ slow cooker do you have? What are the features that you LOVE or the features that you wish you had?? Please leave me your recommendations in comments. Thanks!
Today's adventure in Crock Potting involved an adaptation of this recipe. Here's what I did.
Herbed Sirloin Tip Roast
- 1 sirloin tip roast, about 3 pounds
- 1/2 cup dry red wine (Merlot was what we used)
- 1 1/2 teaspoons salt
- 1 tsp spicy seasoning- I used Chili 3000 from Penzy's- think something with cayenne pepper and you'll be good.
- 1/2 teaspoon paprika
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon dried leaf thyme
- 1/4 teaspoon oregano leaves
- 1/4 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1 teaspoon dried parsley flakes
- 1 tablespoon olive oil
About 2 hours before cooking, combine the roast and red wine in a food storage bag; refrigerate. Combine remaining ingredients in a small bowl about 10 minutes before roasting time. Dump wine into the CrockPot. With roast still in the food storage bag, rub the herb mixture on both the top and the bottom of the roast. Cook in a slow cooker on low for 8 ish hours, or on high for 4 ish hours or until a meat thermometer registers 145 degrees for medium rare.
I started cooking this Monday for Tuesday's dinner. I bought the roast on Saturday and didn't want to wait another day before cooking. I kind of forgot about it and cooked it to about 165 degrees, maybe a little higher. Fortunately, my husband likes his beef WELL done and I was fine- thank goodness for the forgiveness of the CrockPot! When I finally remembered it last night, I just unplugged the CrockPot, put the whole thing in the fridge and went to bed. Today, I pulled everything back out about 3 pm, cut the roast in half and stuck half back in the fridge to be frozen for another night. All the fat in the juices had solidified, making it very easy to skim off. I let the other half of the roast, plus all the liquid, heat in the CrockPot set on low for about 2 more hours and we enjoyed for dinner with mashed potatoes and carrots. The juices not served over the meat went back with the other half of the roast. When I am ready to serve that half, I'll just reheat everything in the CrockPot again.
It was FANTASTIC- even my husband said something and he's not one to hand out compliments. There was a lot of flavor in the meat and juices and it was very tender. I have another spiced roast recipe that I do and I was a little afraid the two would taste too close together. I didn't need to worry- this had great, distinct flavor. The wine smelled a little weird while it was cooking and I was worried about the flavor of the beef, but it was fine in the finished product. We are not gravy people, but the sauce this made would make AMAZING gravy if you were to thicken it up. I would recommend leaving this a bit more rare though, especially if you will be cooking it twice like I did. We both thought the meat tasted great, but it was on the edge of being too done.