Wednesday, September 8, 2010
Slow Cooker Garlic Herb Roast and Red Potatoes
1 lb of rump roast
4 medium red potatoes, quartered
1 tsp canola oil
1 tsp garlic salt*
1 tsp dried basil leaves
1 tsp dried thyme leaves
1 tsp dried parsley leaves
2 cloves fresh garlic, minced
Place the quartered potatoes in the bottom of your slow cooker. In a dish combine the garlic salt, basil, thyme, parsely, and garlic. Roll the roast in the herbs until it is well coated. Heat the oil in a pan. When it is hot, place the roast in the pan and sear all sides of the meat. Cooking for about 45 seconds to 1 minutes on each side. Place the roast in the slow cooker on top of the potatoes and cover. Cook on LOW for 7-8 hours, until fork tender.
This recipe defintiely has potential. It was a little too salty for me. *If I was to make it again I would use 1 tsp garlic powder and maybe 1/4 to 1/2 tsp of salt in the rub. Then I think it would be perfect. It had great flavor and the potatoes were perfectly seasoned and so tasty. I used this recipe on a day I was gone all afternoon and I was reminded again why the slow cooker is perfect for busy moms. It was so nice to come home, warm up some corn on the cob and have dinner ready. As is, 3 stars. With recommended changes 4 stars.