Monday, March 4, 2013

March 4: Dad's Dill Beef Roast

This recipe is great. It's so easy. It only has two ingredients, and you don't need to prep them first. It's from the "fall favorites" section of the cookbook. I started it at about 9:30 this morning. These are the ingredients:
In the crockpot I put a 3- to 4-pound roast and a jar of whole dill pickles. I covered it and cooked it on low for 8 hours (the recipe says 8-10):
When it was done, I removed the beef to a cutting board:
I shredded it with 2 forks and served it with the pickles (the recipe doesn't say to, but the pickles were good on the sandwiches):
The tip at the bottom says: "Serving Suggestion: Pile this beef onto toasted rolls or buns or, for an easy dinner variation serve it with mashed potatoes." I toasted some hamburger buns and served the beef on top of them. I served beets on the side:
This beef was really good. This would definitely be a go-to recipe in the future. All the kids and DH liked it too. Like I said, we had the pickles on the sandwiches, and it was great that way. I might try a cheaper cut of beef next time though. This one was about $11 for a 3-pound roast. And it was a little fatty (not that I mind - it tastes SO good!).

1 comment:

  1. I never would have thought to put pickles with roast, but I do LOVE dill pickles on a roast beef sandwich.