This roast was prepared for sampling at The Ole Country Store Appreciation Day in Culpeper, Virginia. Many folks requested this recipe and so this is the first installment in my Facebook recipe postings.
Serves 4-6
Ingredients:
3-4 # Sirloin Tip or Bottom Round/Rump Roast- fully thawed
1 large yellow onion
4 large garlic cloves
1-2 large celery stalks
3-4 strips of bacon (suggested) but you can skip this and use 1/4 cup unsalted butter if you wish
salt and pepper-1/4 tsp each
Place all but the roast in a food processor or blender and whirl until well blended but not too smooth. Think thick salsa consistency.
Place roast in slow cooker. Take blended vegetables/bacon and place on all sides around the roast, like a vegetable blanket. Cover the cooker and put the roast on low and cook for 8-10 hours depending on how hot your slow cooker cooks.
Turn off the cooker and let the roast sit out of the cooker for about 10 minutes, then slice thinly and return meat to slow cooker or to serving bowl/plate and laddle the warm contents on top of the roast and pass around to those sitting with their forks held high.
This roast would be great with mashed potatoes, rice, noodles or even polenta and a great side of greens. Enjoy!
