What I'm giving you today is an adapted version of it, the original calls for brisket, and we all know how expensive that can be. Plus with just two people at our house there is no real reason to break out a 10lb hunk of meat. We'd be eating it for weeks.
This recipe made it's way into our family soon after my wedding. The chef/plantation owner who did our wedding is amazing, and her recipes and just all around Southern way of doing things is something I so admire her for.
One of the particular recipes everyone at our wedding was in love with was the beef brisket, which she has the recipe for in her cookbook. Right around the time of the wedding she released her cookbook, so Mom bought copies for herself, Nanny, and I and had Regina sign all of them. Many of the recipes she had at our wedding are in that book, and I'll cherish them and her sweet note for years to come.
Nanny started making the brisket for family get togethers not long after we got our hands on that cookbook, then again we've made several of Regina's recipes since then.
The actual recipe for the beef brisket is to die for, but like I said... there are only two of us. So there's no reason to break out a small cow.
With my wallet and family size in mind I adapted this wonderful recipe to fit us, and I hope you enjoy it as much as we do.
Black Pepper Marinaded Roast
adapted from Regina's Table
Ingredients::
1 large clove of minced garlic
1 tsp dried basil
1 tbsp cracked black pepper
2 tbsp butter
1 tbsp olive oil
2 tbsp Worcestershire Sauce
2-5 lb beef or pork roast (ours was about 2 lbs)
1 cup of water
salt & pepper to taste
Directions::
In a sauce pan melt butter, add olive oil Worcestershire Sauce. Add in garlic, basil, and pepper. Simmer for 5 minutes. Place roast in a crock-pot and pour in 1 cup of water. Season roast lightly with pepper and salt. Pour marinade over the roast and cover. Set to low heat and allow to cook for 8-10 hours.
The water is mainly to keep the roast from burning, be sure your water doesn't cover the roast but simply is there to keep everything moist. Otherwise it will burn.
Even with the water in the crock-pot the roast will still get a great crust from the pepper marinade. That was definitely something I was afraid I would lose doing this in the crock-pot, but it turned out perfect.
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