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<blockquote data-quote="amiboo" data-source="post: 2026683" data-attributes="member: 294748">Mom’s Roast Beef – My mom always made roast this way and it is the most tender, juicy roast you will ever eat.&nbsp; It cooks really slow for a long time so you can use a less expensive cut of beef and still get a perfect, tender, juicy roast when it’s done.&nbsp; It takes about 15 min to throw in the crock pot and another 15 or 20 to get to the table so on a busy holiday it&#039;s perfect.&nbsp; 1 roast - sirloin, tri-tip, chuck or whichever cut you prefer6-7 russet potatoes, peeled or unpeeled2 med onion1 Tbls Schilling Montreal Steak seasoning, divided1 cp waterSalt and pepper to tasteScrub the potatoes or peel them if you prefer, cut them lengthwise into quarters. (you could put in carrots and celery to if you want)&nbsp; Slice the onion, set aside 5 good slices and layer the rest with the potatoes in the bottom of the crock pot.&nbsp; Pour in 1 cp of water and then sprinkle all with 1 Tbls of the Montreal Steak seasoning, salt and pepper.&nbsp; Rub the roast with the other Tbls of seasoning and place it on top of the potatoes.&nbsp; The fatty side of the roast should be up so that the juices and flavor season everything below as it cooks.&nbsp; (Do not trim the fat, it will contribute to a dry, tough roast.)&nbsp; Stick the reserved onion slices on top and down each side of the roast so it&#039;s surrounded.&nbsp; Put the lid on.Cook on low for 12-15 hours.&nbsp; Yes 15 hrs, I usually get this started one night before bed and then we have it for dinner the next night.&nbsp; To serve, remove the roast to a serving plate.&nbsp; Scoop the vegetables to a bowl with a slotted spoon.&nbsp; I love the beef juices just as they are but you can add a couple of tsps of flour and cook on high for 10-15 min to thicken to a gravy consistency.&nbsp; The potatoes are infused with the beef flavor and are delicious.&nbsp; Put them on your plate, mash them slightly with a fork and spoon a bit of the beef juices over them (or gravy if you prefer).&nbsp;&nbsp; Of course you could leave out the potatoes and do mashed instead.&nbsp; Just don’t leave out the onion and leave out the water.</blockquote>

[QUOTE="amiboo, post: 2026683, member: 294748"] Mom’s Roast Beef – My mom always made roast this way and it is the most tender, juicy roast you will ever eat. It cooks really slow for a long time so you can use a less expensive cut of beef and still get a perfect, tender, juicy roast when it’s done. It takes about 15 min to throw in the crock pot and another 15 or 20 to get to the table so on a busy holiday it's perfect. 1 roast - sirloin, tri-tip, chuck or whichever cut you prefer 6-7 russet potatoes, peeled or unpeeled 2 med onion 1 Tbls Schilling Montreal Steak seasoning, divided 1 cp water Salt and pepper to taste Scrub the potatoes or peel them if you prefer, cut them lengthwise into quarters. (you could put in carrots and celery to if you want) Slice the onion, set aside 5 good slices and layer the rest with the potatoes in the bottom of the crock pot. Pour in 1 cp of water and then sprinkle all with 1 Tbls of the Montreal Steak seasoning, salt and pepper. Rub the roast with the other Tbls of seasoning and place it on top of the potatoes. The fatty side of the roast should be up so that the juices and flavor season everything below as it cooks. (Do not trim the fat, it will contribute to a dry, tough roast.) Stick the reserved onion slices on top and down each side of the roast so it's surrounded. Put the lid on. Cook on low for 12-15 hours. Yes 15 hrs, I usually get this started one night before bed and then we have it for dinner the next night. To serve, remove the roast to a serving plate. Scoop the vegetables to a bowl with a slotted spoon. I love the beef juices just as they are but you can add a couple of tsps of flour and cook on high for 10-15 min to thicken to a gravy consistency. The potatoes are infused with the beef flavor and are delicious. Put them on your plate, mash them slightly with a fork and spoon a bit of the beef juices over them (or gravy if you prefer). Of course you could leave out the potatoes and do mashed instead. Just don’t leave out the onion and leave out the water. [/QUOTE]

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