Chimichurri and Easy Crock-pot Roast

Hello everyone, and welcome to another edition of “The Lazy Knitter is traveling this week, so Mr. Lazy Knitter rambles about food in her place”. For tonight’s post, I’m taking a break from my usual crazy food rabbit holes to talk about a meal worthy of the “Lazy” moniker.

Sometimes you don’t want to go poring over ingredients at the local Asian market and then spend a couple hours actively cooking to deliver a wow-worthy dish. Sometimes you want to spend 10 minutes in the morning prepping stuff you can get at any grocery, and have a perfect meal ready and waiting at the end of the day. In terms of effect for effort, this is one of the most efficient meals out there. When I served it up last Friday night for Shabbat dinner, The Lazy Knitter took one bite and insisted I blog about it.

The first part of the meal is the roast. Any large, tough, fatty cut of meat works well for this. I used silver tip roast in my latest, but I’ve done this with brisket before and other cuts should work well too. It’s a great way to work with cheaper cuts of meat, which is always a plus when dealing with the inflated prices of Kosher meat. This recipe is ideal for the frozen whole briskets you can get at the Howard Jewel or Hungarian Kosher.

Just plop the whole chunk of meat (even still frozen) into your slow cooker on high. Cut 1-3 onions into slices and dump them in around the meat. Apply salt, pepper, garlic powder, and paprika liberally, then drizzle some olive oil over the top. And then just cover and walk away. If you can, half an hour to an hour before serving, flip the whole roast upside down so the juices seep into the top part that was likely sitting above them, just to make sure the whole thing remains juicy. In 6-8 hours, you’ve got a perfectly falling-apart, fork-ready roast.

The real clincher is the chimichurri sauce. Chimichurri is an Argentinian sauce that’s surprisingly easy to prepare. It’s uncooked, so the prep just involves finely chopping a few ingredients and mixing them into oil and vinegar. Fresh ingredients, especially the herbs, are the best option for this, giving it a bright, fresh flavor. In a pinch, dried herbs can work, but you’ll want to prep it ahead of time (say, in the morning while preparing the roast) to give the herbs a chance to really mingle with the liquids. The basic gist is garlic, parsley, oregano, salt, and hot red pepper. Again, fresh is best, most grocery stores will have fresh herbs. Fresh garlic is a no-brainer. The red peppers are the most flexible, as they’re just there to add a little kick and can even be excluded if you aren’t fond of spicy food. I used a small handful of dried chili de arbol, minced into flakes, but I’ve made it in the past with fresh thai chilis for even more of a kick. Regular red pepper flakes or dried red peppers will work just fine. The result is a vibrant sauce that goes great on meat, but also works well as a salad dressing or for dipping bread.

To round out the meal, you can add whatever veggies and starch you prefer. Personally, I quick-sauteed shitake mushrooms and snow peas, along with some fresh bolero rolls.

Chimichurri

  • Approximately 1/2 cup loose fresh parsley or 2 tablespoons dried parsley
  • Approximately 1/2 cup loose fresh oregano leaves or 2 tablespoons dried oregano
  • 5-7 small red hot peppers, like thai chilis or chili de arbol, fresh or dried, or half a tablespoon red pepper flakes (adjust more or less to taste for heat)
  • 1 teaspoon kosher salt
  • 6 cloves of garlic
  • 4 tablespoons olive oil
  • 2 tablespoons apple cider vinegar or red wine vinegar

Finely chop the parsley and oregano if fresh. Finely chop the garlic and the peppers if whole. Whisk olive oil and vinegar together with a fork, then mix the herbs, garlic, salt and pepper in. If using dried herbs, allow to sit in the refrigerator for minimum 6-8 hours for the flavors to blend.

Easy Crock-pot Roast

  • 3-5 pounds tough, fatty meat such as silver tip roast or brisket
  • 1-3 yellow onions
  • Salt, black pepper, garlic powder, paprika
  • 2 tablespoons olive oil

Place meat in a slow cooker on high. Slice onions and add to slow cooker. Dust meat with spices, then drizzle olive oil over the top. Leave cook 6-8 hours on high, flipping once near the end so the juices permeate the entire roast.

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