Monday, February 28, 2011

Seasoned Cross Rib Roast

This roast turned out great. I was feeding a crowd. It was all gone by the end of the meal. It was very tender and moist. The meat just fell apart. =)
This picture makes me smile because it looks like a plant. I went all out with the herbs. It had a great flavor. This is before it was cooked picture.


3-4 lbs cross rib roast
1 onion chopped in big slices
5 garlic cloves minced
1 to 2 T fresh parsley or 1 Dried
5-6 basil leaves or 2 tsp dried
1 T thyme
1 T marjoram
1 1/2 C water
salt and pepper to taste after


1. The meat was frozen. I put it in my pressure cooker and then just poured everything on top of it. Set the timer on high pressure for 99 min., and then it keeps it warm till you are ready to serve. Let the pressure release on its own.

2. Or you could do the same thing in the crock pot. Just start it in the morning on low, and let it cook all day, or put it on high and let it cook 4+ hours till tender. Depending on how big the roast is.

*Made great gravy!


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