Joined: 17 Nov 2007
|Posted: Sun Jun 06, 2010 2:29 pm Post subject: Sunday
|Making savory crock pot shredded beef, but trying it with a pork roast this time. Will make good lunches for DH during the week.
1 tablespoon dried onion flakes
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon dried rosemary, crushed
1 teaspoon caraway seeds
1 teaspoon dried marjoram
1 teaspoon celery seeds
1/4 teaspoon cayenne pepper
3-4 lbs boneless chuck roast
Halve roast to make sure meat cooks all the way through. Combine all seasonings in a small bowl and mix thoroughly; rub all over roast. Place roast in crock pot sprayed with nonstick cooking spray. Cover and cook on low for 6-8 hours or until meat is tender and cooked through. Shred meat with a fork.
I've used bone-in roasts, larger size, not halved, frozen ... this is a very forgiving recipe, just adjust your cooking time. Plus it smells unbelievable when it's cooking. I now know how Pavlov's dogs felt! Please resist the urge to add water to this recipe. It works fine without unless the meat is extremely lean, such as tenderloin. This meat is great on a bun or in burritos, enchiladas, casserole, etc. Enjoy! I think this would also work well with pork roast.