[Dion]

Originally Posted by Minnie

I love doing a roast in the crockpot - it's so convenient and easy - just dump it in, for the most part, and walk away. Especially nice for cheaper and/or tougher cuts of meat. I throw mine in frozen, dump in some onion and garlic and a tiny bit of beef broth/stock or even a darker beer/ale (a cup or so?), and turn it on. Nice and tender when it's done.

My favorite cuts are the bottom round, inside or outside round and eye of round. These are slightly tougher cuts of meat, so if you're doing them in the oven and not the crockpot, perhaps marinade and pan sear it a bit before throwing it in the oven. Overnight is best. I like eye of round most because it's marbled just enough, and you aren't paying for a gristly hunk of beef that's more fat than meat.

This is a recipe that is fairly similar to what I do, just to give you an idea. I don't use that salt stuff she mentions. I like a fair amount of Rosemary on my roasts - it's what my family enjoys. If you do a little googling, you can come up with some nice marinades you can make at home instead of the bottled stuff from the store, and some good rubs as well.

I haven't done a roast in a while. I think that's going on the menu for sometime this week.

Should I bring red or white wine?