Here is another one from my mom’s recipe box that brings back warm memories and is one delicious meal. Either with roasted vegetables for dinner, or as a pulled beef sandwich with juice for dipping. Game Day is near and this is perfect sandwich snacking!
Mom’s Slow Cooker Guest Pot Roast is another one I grew up with loving. It creates a wonderful aroma and the sauce is made from a variety of different items found in the pantry. I serve this with roasted red potatoes and onions. I have used different cuts of beef for this too, from Top Round to Blade Bone to Chuck Roast.
When making the marinade I like to whisk this to emulsify the sauce/marinade. It creates a thick consistency to coat the meat and penetrate for maximum flavor.
While this is almost a one pot meal, it needs a good pan sear first to get that beef all browned and crispy. The caramelization is required – at least to me. I think the browned edges of the meat add a great texture, flavor and is required when making any sort of “pulled” beef or pork dish.
This is fantastic as a lunch or party food. Simple pull apart while in the slow cooker and allow it to sit in the marinade sauce.
I don’t know what it is that makes this so good, but the combination of marinade ingredients like the fresh rosemary, soy sauce, mustard and that always-a-tongue-twister, Worcestershire sauce, is delectable. The beef has cooked down where the muscle fibers have exhausted themselves and melted away leaving beautifully tender and succulent meat.
And the aroma, hold me back! It’s a fond memory that I hope you enjoy as much as I do.
Just load up a toasted ciabatta roll and fill it up for one tasty sandwich. Dip it in the reserved sauce the beef simmered in and you are set. Game On!
- 3 lb blade bone pot roast (chuck)
- ¼ cup wine vinegar
- ¼ cup olive oil
- ¼ cup ketchup
- 3 tbsp soy sauce
- 3 tbsp Worcestershire sauce
- 2 tbsp fresh chopped rosemary
- 2 garlic cloves, minced
- 2 tsp dried mustard
- Combine in a small bowl the vinegar, oil, ketchup, soy sauce, Worcestershire sauce, rosemary, garlic and mustard. Whisk to mix thoroughly and pour over meat. Let marinate for at least 1 hour.
- Now you can either cook this in a slow cooker OR grill this or cook on the stove top.
- For the slow cooker: Spray inside of slow cooker with cooking spray. Add pan seared beef and pour marinade over top. Cook for 4 hours on medium.
- If cooking stove top: Heat frying pan to high and brown meat in skillet with olive oil on both sides. Season meat with kosher salt. Pour marinade over and cover tightly with a lid. Simmer on low for 2 hours, or until tender. Remove meat to platter and carve. Skim fat from sauce and spoon over meat.
- If cooking on the grill: I like to cook 3 minutes one side on high, baste with marinade and turn meat and cook for 7 minutes on Medium. Baste again and turn one last time and cook for 3 minutes or until done to your liking.
- Take meat off grill and let meat rest for 5-8 minutes. Carve on the bias, cross grain and enjoy.