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Mrs. barnes' roast

(Google images)

Categories: Crockpot, Pot roast, Beef, Pork



Place a small ovenproof plate upside-down in the bottom of your crockpot, or use a small meat rack which fits the crockpot. Place roast on top and rub a good amount of lemon juice into top and sides of meat. Do the same with the Worcestershire sauce. Sprinkle garlic powder, parsley, black pepper, and dill weed on top. Use the spices to taste. (I use lots of garlic, less pepper and parsley, and just a pinch of dill.) Carefully turn the roast over and repeat. Place covered crockpot in your fridge overnight to marinate. Next morning, turn on to LOW. As it warms up, fill the pot with water just to the bottom of the roast. Arrange veggies around the meat and re-cover. Cook all day at LOW, draining off some of the fatty liquid about 2/3 of the way through, refrigerating it to harden the fat. Remove the hardened fat and discard. Use the reserved liquid and the juice in the pot to make gravy with cornstarch, water, and McCormick brown gravy mix. You can also put in potatoes with the roast, cook them separately, or serve the meat and gravy with rice. NOTE: The poster of this recipe reported that she received this recipe from her Mother-in-Law, and that it was her husband's favorite.