Tuesday, January 7, 2014

{Make this}: Crock Pot Roast.

Back in 2009, when this blog was but a wee one, Jake and I started making this crock pot roast. It is so ridiculously easy and delicious that I can't help but blog about it since we recently made it. In case you don't want to troll through the 2009 archives of my blog (believe me, you don't - it's a bit embarrassing), here's the link.

What's funny is the difference in pictures. Since then, we've renovated our kitchen. So here's the exact same spot, then and now:

No more paneled backsplash, no more gold fleck white counters, no more wood trim window.

And even better, since 2009, Kroger has invented something genius - a ready made pot roast pack in the produce section (with the pre sliced apples and salad and such).

You'll want to make this - here's the recipe, copied from my 2009 self - our changes to the All Recipes recipe are in italics. We added rosemary this time and it was a game changer.

Easy Slow Cooker Pot Roast

Cook time: 9 hours
Feeds: Four


2 lbs (boneless) chuck roast
salt/pepper to taste
1/2 packet dry onion soup mix
1/2 cup water (one can beef broth, can sized amount of wine)1-1/2 carrots, chopped (about 20 baby carrots)
1/2 onion, chopped
1-1/2 potatoes, peeled and cubed (5 small red potatoes, quartered)
1/2 stalk celery (we omitted)
2 cloves garlic, chopped in large pieces

1) Take chuck roast and salt/pepper to taste (we also used minced garlic and Montreal Steak Seasoning here). Brown both sides in a large skillet over high heat (it sears it, locking in flavor)

2) Place in the slow cooker and add soup mix, water (or beef broth/wine mixture), carrots, onion, potatoes, and celery (and garlic, if desired)

3) Cover and cook on the low setting for 8-10 hours

In recipes that stand the test of time,
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