Hi everyone:
I happened to find among the roasts hidden below all others this bottom round roast reduced for sale. It was over 2 lbs. and $7.00 so I couldn't resist buying it. It wasn't expired and actually had a few days before must sell so at half price you bet I grabbed it.
Some days they reduce meat at our local grocery store and if you there you'll get some good buys. This was originally over $15.00. I was going to freeze it since I really wasn't sure what to make with it but we had chicken yesterday and since I had this roast I thought why not?
Of course I did not have a clue what to make. I was pretty sure I wasn't in the mood for brown gravy and mashed potatoes so I created this one for tonight's dinner.
I happened to find among the roasts hidden below all others this bottom round roast reduced for sale. It was over 2 lbs. and $7.00 so I couldn't resist buying it. It wasn't expired and actually had a few days before must sell so at half price you bet I grabbed it.
Some days they reduce meat at our local grocery store and if you there you'll get some good buys. This was originally over $15.00. I was going to freeze it since I really wasn't sure what to make with it but we had chicken yesterday and since I had this roast I thought why not?
Of course I did not have a clue what to make. I was pretty sure I wasn't in the mood for brown gravy and mashed potatoes so I created this one for tonight's dinner.
2+ lb bottom round roast
Salt
Pepper
Crushed tomatoes
Olive oil
Romano cheese
Basil
Garlic
Rub roast with olive oil.
In a bowl, combine Romano cheese, Garlic, salt and pepper.
Sprinkle cheese mixture evenly on roast, pressing into the meat to create a crust.
Cover and cook on high for 4 hours or 8 hours on low.
Remove the pot from the slow cooker base, remove lid and allow roast to rest for 10 to 15 minutes before slicing.
Serving it over rice.
Enjoy!
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