Sometimes the very best meals are the easiest to prepare. Take this one for example.
This is what I made over the weekend. My favorite roast has always been a rump roast. Why? It doesn’t have much fat! I don’t seem to care for a roast that has fat marbled all the way through it. A Rump roast is very tender, and simply falls apart, if you use a slow cooker. You can also use an oven . . . you just need to cook it at a low temperature. (275 – 300 degrees)
If you are interested in how I make my Roast and Veggies in a slow cooker you should go here. Slow Cooker Roast with Veggies.
These Parmesan knots will be perfect to go along with the main dish . . . Don’t you think? I thought so too, so I made them!
After you butter them, give them a sprinkle of Parmesan Cheese and garlic or kosher salt. Go here for a quick tutorial on how to make Parmesan Knots.
Since I have plenty of roast left, and the Potatoes and Carrots are almost gone, I plan to make these French Dips with melted mozzarella cheese. Oh Yum! I made one early, just to take a picture for you.
Remember those Parmesan Knots that I made over the weekend? They will serve as my Hoagie Rolls. I simply cut them in half, lightly brush olive oil on the inside, and put them under a broiler under lightly browned. Then top with tender warm Roast beef, and a couple slices of Mozzarella cheese. Pop them back under the broiler until the cheese is melted. You can serve the Au jus on the side in a little cup. I’m also making homemade potato chips. I will have to post that pic later, as I ran out of time. I’ve been cleaning house today, and I was thankful for leftovers!
I also made Puff Pastry Marshmallow cups. Come back tomorrow for pictures and the recipe. They are scrumptious!
Here’s hoping that your Monday has been a productive one.