Texas Pepper Jelly Presents: Butcher’s Prime Pot Roast

We like to experiment in the kitchen, and we thought that a nice beef pot roast would be good, in this cold, wet, blizzardy, below-zero weather.

So we got the crockpot out, took a frozen beef roast out of the freezer, and took our Craig’s Brisket Seasoning from the spice rack. Oh, and an onion from the bin.

Here’s what we did:

Ingredients:

1 frozen beef roast, about three pounds
1 large onion, chopped
Approx. 1/4 cup Craig’s Brisket Seasoning (amount will vary)
Water, to cover the beef roast

What to do:

Put the beef roast in the slow cooker, and add water to cover it. Scatter the chopped onion over the water’s surface, and put the brisket seasoning on top of it all.

Put the lid on the crockpot and set it on “low.” Set your timer for 10 hours. Go to bed. Or go to work.

As the meat heats and thaws, the flavor of the onion and the Craig’s Brisket Seasoning will soak through the meat and permeate it with awesomesauce. That was the theory.

The actuality was that the theory was correct!

We ate that pot roast like piranha on a cow’s hind leg. 

Pot roast is always tender and delicious when made in a crockpot, but our brisket seasoning is the only thing that can make it better! So tender, we could cut it with a fork. So delicious.

Ordinarily, with seasoning like this, you would season the entire piece of meat first. This time, we let the crockpot’s steamy slow heat soak gradually into the meat. Either way, you’ll have perfection on a plate.

It’s so easy and so much fun to experiment in your kitchen with Texas Pepper Jelly products. One of the best parts of that is that you can sample the products as you measure and use them. That’s because everything is easier and better and more fun if you have a slab of cream cheese covered with pepper jelly to dip crackers into while you work at other things.

Need a suggestion for next Sunday’s dinner? Consider your wish granted. See our recipes for more ideas.