Tuesday, February 5, 2013

Tomato Dill Pot Roast

Slow cooked pot roast is a common meal in our house. The main reason is because of how easy it is. You buy a rump roast or two, throw them in the crockpot with a few other ingredients and let it cook... all day!

I usually make a traditional roast with carrots and onions, but I wanted to use up some left over dill. I made this pot roast with carrots, onions, stewed tomatoes and fresh dill. The finished product was juicy, tender and tasty. Next time I will add more dill. The flavor didn't come through as much as I hoped it would.

Tomato Dill Pot Roast

1 -2 Rump roast (or whatever cut you like best)
3 cups water or low sodium beef broth
Worcestershire sauce
1 cup baby carrots, uncut
1 large onion, sliced
1 15 oz stewed tomato
5 strands of fresh dill

Add all of the ingredients together in a crockpot (for the Worcestershire sauce, I sprinkle it over the meat, I use approximately 3-4 tbsp). Turn crockpot to low and cook for 6-8 hours.

I served mine with rice pilaf. It's super easy!

Rice Pilaf (adapted from Allrecipes.com)

2 tbsp butter
1 onion, chopped
1 cup uncooked brown rice
2 cups chicken broth
1 tsp salt

Preheat oven to 375.

In the skillet, begin melting the butter. Add onions and cook for 3-5 minutes. Stir in rice, cook for 5-7 minutes. Sprinkle in salt and simmer for 5 minutes. Transfer rice mixture to a baking dish. Bake in oven for 40-45 minutes or until the broth is mostly absorbed. Fluff with fork.

Have leftovers? Try these ideas:

Pulled Beef BBQ Sandwiches
Hot Beef Sandwiches with gravy and mashed potatoes
Pulled Beef Nachos
Pulled Beef Quesadillas or Enchiladas

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