26 September 2013

Pot Roast

It's heavenly when you can walk into your apartment after a day of work and smell supper cooking, especially when it took you two minutes to get it going earlier in the day.

I love living so close to where I work because it's easy to pop back over to my apartment during lunch and eat lunch there, do some things around my apartment, and occasionally, get something going in the crock pot.

& Pot Roast is my favorite thing to cook in the crock pot.

Pot Roast
{sorry, no creative/fun name for this!}

Ingredients:
- Angus Beef Round
- Beef Stock (24oz)
- Beef Broth (32oz)
- Pepper
- Garlic Powder
- Lawry's Seasoning Salt
- Minced Onion
- Worchestershire Sauce

1. Season both sides of the beef round with the garlic powder, pepper, and Lawry's seasoning salt.
2. Place beef round in the crock pot.
3. Measure out & add 3 cups of beef stock & 2 cups of beef broth. I always make sure that the beef round is completely covered by the stock/broth combination... so if it isn't, you might want to add a little more of each to it.
4. Measure out & add 1 tablespoon of Worchestershire sauce.
5. Measure out & add 2 teaspoons of the minced onion.
6. Turn crock pot on to low & cook for 6-7 hours.
7. ENJOY!

This was the first time that I had made pot roast in my new crock pot and it ended up not needing the full 6.5 hours that I set the timer for. I checked on it after about 5.5 hours and it was done. You'll need to keep an eye on your crock pot to make sure it's not going to over cook it... you'll know it's done when you can stick a fork in it and easily pull meat away.

I wanted something quick to fix as a side with this, so I ended up making the beef flavored Rice-A-Roni. I know. Rice-A-Roni? Judge away all you want but it was great with the pot roast, especially since instead of putting 2.5 cups of water in, I substituted half a cup of broth from the crockpot and 2 cups water.

I would have much rather had homemade mashed potatoes {might be the best thing I know how to cook} but... that was going to take too much effort and I already had the rice in my pantry.

The next time I cook this I'm probably going to try throwing in some baby red potatoes, carrots, and maybe green beans to cook with the pot roast throughout the day. I've never tried it before and yesterday I was going with convenience - if I didn't already have it in the freezer or the pantry, it wasn't an option.

The leftovers are also pretty amazing. They make for a great lunch to eat while you're blogging about the recipe ;)

Don't forget to check out other recipes here!

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