First of all: Martha Stewart was wrong. Traditionally, I roll my eyes at any commenters who have to express how disappointed they are in a recipe, because I'm mean and tend to think that all of those people are terrible cooks. But the lady who talked about how the Martha slow-cooker roast turns out dry and disappointing was dead on. I questioned the logic of a roast sitting in a Crock Pot for 10 hours, even on low, with no liquid other than a few tbs of cornstarch water, and I should have followed my instincts (the cooking ones, not the ones that Romany Malco indicates in The 40-Year-Old Virgin).
I will say this: the drizzle of Worcestershire gave it a nice crust, and my one creative addition--a buttload of Coast-to-Coast seasoning--made it flavorful. But it was indeed dry. And it was $13 of meat, so I didn't want to waste it.
So I did what my dad would do and made up a soup.
Jeff's "What the hell is quinoa" Beef and Quinoa Vegetable Soup
semi-charred remains of a beef roast
1 can of beef broth
2 cans of chicken broth
8 baby zucchinis, diced (I steamed them in the microwave at lunch so they were parcooked)
1 can of diced tomatoes, drained and rinsed
1 1/2 c Trader Joe's Soycutash (edamame, corn, and peppers)
3/4 c Trader Joe's Fancy-Schmancy Green Beans
uh, the rest of the quinoa I cooked to have with leftover roast and zucchini for dinner
It was liberating, if I'm honest with myself. I just kept chucking things in the pot in between rounds of pulling apart the roast with two forks to make string-a-lings of beef. I froze several baggies of it and poured the rest into a big container. I figure I can make it a main course or a side cuppa with my lunches.
When I told Dad that he was right and Martha was wrong, he said, "Good, then she can go back to prison."
