Hey Y’all!!
Hope ya enjoyed flame searing some steaks last week! If you’re anything like me, there’s never a bad time for a beautiful DCR steak to grace my grill!
Also, wanted to take a second to thank all of you for taking a look at Cook’s Corner! I notice there are quite a few views, if you like what we’re doing here or have been getting something helpful out of it go ahead give a ❤️ or leave a little comment to let us know we’re on the right track. 😊👍🏽
So this week I was reminiscing about Sunday afternoon’s at my Grandma’s house! Sure do miss that sweet woman! It was always a so good to spend time with her, and man could she cook! I loved when she would make her famous roast and I hope a do her justice in my attempt to replicate it!
We’re gonna start off with one DCR sirloin roast. Place that beauty in the crockpot with a cup of water.
Turn your crockpot on low. Cover with sea salt, cracked black pepper, onion and garlic powder. Don’t be stingy with the seasoning.
Next, take a small knife (pairing knife works good) and pierce 3-4 holes in the meat and shove a garlic clove in each hole.
Get some potatoes, I like the smaller golds or reds, cut them in half and place the in the bottom around the roast.
Take a nice size yellow onion cut it up, not too small, I like to leave them about the size of my pinky so they don’t disappear. Place those in on top of the potatoes. You can set aside a few to sprinkle over the top or just cut up another onion. I like to have some onions right on top of the meat.
Next get a handful of carrot. Personally I leave them impelled, just give them a quick wash. I normally cut off the end, then I cut them into 2-3 inch pieces. On the thick pieces cut in half lengthwise. Put those on top of the onion and put the lid on.
I let it go for 12-14 hours (often I start it the night before to give it plenty of time) to be sure it’s nice and tender. Careful take the roast out onto a plate and snip the butcher strings off.
Slice it up, it may just fall apart on you which is perfectly fine too.
I like to ladle out some juice right on top of the meat so it doesn’t dry.
Gravy
I ladle out most of the rest of the juice into a small sauce pan to make a simple gravy. I bring the juice to a boil.
Take coffee cup about half full maybe a little more with hot water. Mix a rounded tablespoon of cornstarch into the hot water.
Once the juice is boiling pour the cornstarch mixture in and mix it together for a few minutes while it thickens. Turn down the heat a little if it’s trying to boil over. Pour this delicious gravy over your plateful of meat and veggies and dig in! Let it take you back to grandma’s house! Your Cook, Craigan