I had a lot of opportunities to cook during the holidays and decided I should try a couple new recipes. I don’t cook beef that often unless it’s ground beef for burgers or tacos, so I wanted to try my hand at pot roast.
When I was younger, I really disliked pot roast. I’m not sure why. Maybe I always tried the dry pieces, or maybe I had a lot of fatty pieces (I detest any kind of fat on my meat. I’m obsessive about trimming chicken breasts before I cook them. I know, it’s a little prissy of me!). But why I was so weirded out about pot roast, I just don’t know because it is so, so tasty! Especially when you use this recipe, which I think I’ve seen all over Pinterest, but I got the instructions from my sister (thanks, Karen!).
I bought a rump roast and put it in the crock pot (fat side on top; salt and pepper both sides first) on low for 8-10 hours. I added potatoes (cut in half or quartered, depending on the size) and carrots, and then covered everything with this mixture:
1 envelope of Lipton onion soup mix
1 can of onion soup
2 cans of cream of mushroom soup
1/2 c. of water
You can add onion and garlic, too, if you wish. It’s so easy! And it smells delicious while it’s cooking.
Next up: meatball sliders!
I saw these on Pinterest, too, but the recipe called for frozen meatballs and I wanted to make mine by hand. So, I took 1 pound of ground beef and placed it in a large mixing bowl. Then I added:
1 c. of Panko (you can use regular or Italian bread crumbs; add more or less to get a consistency that’s not dry, but the Panko or bread crumbs are noticeable throughout the meat, if that makes sense)
1 tsp. garlic salt (or you can use fresh, minced garlic)
1 tsp. dry Oregano (or fresh, if you have it)
salt and pepper, to taste
With this amount of meat, I was able to form about 12-15 golf ball-size meatballs. You want them to be slightly larger than you think will fit on your slider-size buns (I used Hawaiian sweet rolls, but any type of slider bun you like is fine) because the meat will cook down slightly.
Place the meatballs on a greased cookie sheet (a baking rack would be ideal, to let the meat’s grease drip down to the pan), and bake for about 30 min. at 400 degrees or until cooked through.
Then add the meatballs to tomato sauce (start simmering the sauce a couple minutes before you plan to add the meatballs). When you’re ready to assemble the sliders, take a bun, cut in half, and toast (if desired), then add one meatball, a little sauce and half a slice of mozzarella (slices are easier here than shredded). Then, enjoy!
Did you cook anything new during the holidays? I’m hoping to keep this up in the new year and try a new recipe once a week!