The cold days are dwindling and spring is slowly starting to come to life. (Finally!) With the warm weather creeping in, we’re all inevitably longing for that unmistakable, savory taste of good old fashioned BBQ. I mean, what’s better than indulging yourself in a cold beer and a delicious piece of barbecued meat on a hot, summer day?
Turns out, I wasn’t immune to that sweet and spicy craving, either, and since it’s still a little too early in the season to whip out the grill – not to mention I don’t actually own one – I decided to try out a new recipe that allowed me to mix that homestyle, barbecue taste with the convenience of the crock pot!
After celebrating a little too hard at a friend’s bridal shower on Saturday, I was none too eager to do much of anything on Sunday aside from bum around and catch up on some of my reality TV shows. (I’m looking at you Little Women: NY and Married at First Sight.) I’d bought a bottom round roast on one of my last trips to ShopRite. Perfect. To the crock pot! After all, the last thing I wanted to do on my lazy Sunday at home was worry about actually having to cook.
I found this recipe online. It jumped out at me right away because the prep time was minimal and it didn’t require a whole lot of ingredients. (I hadn’t gone grocery shopping in at least a week, so I really didn’t have much to work with.)
- 3-4 lbs bottom round beef roast
- 1/2 cup Worcestershire sauce
- 1/2 cup barbecue sauce
- 1 tbsp garlic salt
- 1 tbsp fresh ground pepper
A few things to note –
- Although the recipe called for a 3-4 pound roast, mine was only 2 1/2 pounds.
- I try my best to limit my salt intake, so I substituted garlic powder for the garlic salt and instead added a pinch of regular salt to the pot.
- Since my roast was on the smaller side, I used about 3/4 tablespoon of both the garlic powder and pepper rather than a full tablespoon of each.
- Lastly, the recipe also called for onions, carrots, and potatoes. I didn’t have any of that in the house, so I had to do without.
I started off by placing my roast in the crock pot.
Next, I rubbed the garlic powder, pepper, and the additional pinch of salt all over the meat until the whole piece was pretty much covered. (As you can see, even without using the full tablespoon of each, there was still a lot leftover in the pot. The next time I make this, I’ll probably use even less.)
Next, I poured the Worcestershire and barbecue sauces right on top of the roast. (Side note: How many times can you say “Worcestershire” without getting tongue tied? My record is less than one.)
Finally, I set the crock pot to cook on the low setting for 8 hours. Good to go! How easy is that? I went about my day of bumming while our dinner cooked, filling the air with the smoky aroma of delicious barbecue. I was in fat heaven.
By the time the timer went off, I’d already set the table and cracked open a Corona. All that was left to do was eat!
For me, this recipe is definitely a keeper! Simple, straightforward, and tasty. Now, how many days till summer? Let the countdown begin.