The Roast

I am so excited.  Tonight, we will be eating The Roast for supper.  This week has been full of ballet rehearsals, but we get a little break today.  My sweet husband, who's been digging around in the pantry for whatever he can find to feed himself and the kids, can rest assured that his beloved meat and potatoes will be on the table tonight!

I got this recipe for a fine hunk o' beef from my great aunt at a family reunion, and Lipton's Onion Soup Mix just doesn't cut it anymore! 

The Roast

Rub (make this recipe for each pound of your roast)

1/2 t. ground cumin
1/4 t. garlic powder
1/2 t. salt
1/2 t. chili powder
1/2 t. cornstarch
1/4 t. pepper

Mix together and rub on all sides of the roast, then brown it on both sides in a little oil in a skillet (a big iron one, if possible).  Chop up some potatoes and carrots (or use baby carrots) and put them in the bottom of your crock pot.  Put the meat on top.  Add about 1/4 c. water to the skillet to loosen all the little bits of browned meat, then pour the liquid around the sides of the meat.  I let mine cook from about 9 til 6.  Yummy!