|Crock Pot Rump Roast|
I decided to chance it. I pulled a Rump Roast out of the freezer yesterday morning. It was like a rock, and would likely take at least a day to thaw properly. So - here comes the crock pot! I have never really had a "recipe" for a roast in the crock pot. Some days the thing comes out tastier than others, but they are all good. Yesterday, though I didn't feel terribly inspired to begin with, and was running low on groceries (something I remedied today), the roast and its gravy were just plain delicious.
|A serving of the roast with gravy|
The first thing I thought of was the Dry Onion Soup Mix I created a couple of months ago. I still had enough in the jar to use the equivalent of one store-bought envelope, so I measured out the 1/4 cup of the mix and strewed it over the meat. I tossed in a bay leaf. Then, because I wanted to make gravy later, I added in about 1 teaspoon of Kitchen Bouquet to make sure the color of the gravy would be good. I have Guinness Stout in my pantry, for cooking purposes (I like beer on occasion, but not Guinness Stout for drinking), so I poured one bottle in onto the roast. Then, because I wanted a rich color and flavor, I added in about 1/2 cup ketchup. I put the lid on and turned the pot to high. This was at 8:30 AM. Meanwhile, this is my recipe for the Dry Onion Soup Mix:
Dry Onion Soup Mix
|4 Recipes of Dry Onion Soup Mix|
3 tablespoons dried minced onion
1 teaspoon sea salt
1 teaspoon sugar, optional
½ teaspoon garlic powder
¼ teaspoon turmeric
¼ teaspoon celery seeds, crushed or ground
¼ - ½ teaspoon black pepper
Mix all ingredients together and store in a glass jar in a cool dark place.
If mixing up more than one batch at a time for future use, be sure to mix thoroughly before using, as the onion will tend to surface and the finer ingredients will sink.
About 1 PM I came downstairs to check on the roast. I did not uncover the pot, but the house was smelling really wonderful, so I figured I had done something right! I turned the temperature to low and went back upstairs to work.
At 4 PM I came back down and removed the lid from the crock pot. The roast was completely cooked! I removed the roast from the pot and set it aside and poured off the liquid into a saucepan. I did not strain the liquid, as there were all the reconstituted onion bits and other good things in there, but if preferred, it could have been strained. I mixed up about 3/4 cup of water with about 4 - 5 tablespoons of flour (or so - I wasn't measuring). I put this into one of those Tupperware containers with the little insert so it blends the flour and water well. With the saucepan at a simmer, I whisked in the flour and water slurry, whisking while the mixture thickened. As I was not measuring anything, I cannot say how much of the slurry I used - most of it - and the amount of liquid in the pan had originally been about about 3 - 4 cups.
Here I must interject - neither my husband not I have a gluten intolerance, and if making things normally, I use wheat flour to thicken gravies. If one were to make this roast with gluten free gravy, substitute cornstarch for the thickening agent.
I let the gravy simmer for a few minutes, stirring occasionally, so the flour was cooked. The color was beautiful. The gravy tasted just wonderful. I served the meat and gravy with some rice (with a pinch of saffron, just because), and it was one delicious meal!
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. Join me at A Harmony of Flavors Website and Marketplace, Tumblr, Facebook, Twitter, and Pinterest. I am also on a spiritual journey and hope you will join me at my new blog, An Eagle Flies.