This isn’t really a recipe so much as how I cooked this roast – I wanted to try to use the slow cooker to cook the meat, without it stewing or sitting in inches of liquid. It worked really well, and for the first 6 or so hours the roast was sitting out of the liquid.
First, I made a seasoning salt rub out of salt, onion and garlic powder, pepper, sage, oregano, and thyme, and rubbed it all over the meat, then sealed it in a ziplock bag and left it in the fridge for more than a day.
Next, I peeled and quartered a whole lot of onions, enough to fully cover the bottom of the crock. I greased the crock with some margarine, and placed the onions in with the idea that they would serve as a sort of rack to lift the meat out of any liquid.
In the same pan I sauted a few chopped mushrooms and four or so cloves of minced garlic until they were browned.
I mixed about 1/2 cup water with a generous tablespoon of dijon mustard, and then used this liquid to deglaze the pan. I also tried to reduce the liquid as much as possible, as I wanted to limit the liquid going into the cooker.
I poured this liquid over the roast, and crock was ready to go.
I was really happy with this method, and I’d try the same thing with beef – I can see doing most of my roasts this way, unless I wanted something very different. This is what dinner looked like in the end:
The onions were especially nice, and the meat completely fell apart. We also had make-ahead potatoes – where you make the mashed potatoes, add a bunch of stuff, and then bake them. This dinner was a big hit with my taste-tester!