Wednesday, March 16, 2011

New Food: Pot Roast

It's almost embarrassing to say, but I have never made a pot roast before this.  I have eaten my fair share, I've just never made one.  My mom is a great cook, but she never made us cook with her.  And I never complained, because who wouldn't want to eat delicious food without doing anything?  Well... I would.

Anyway, here is a recipe I found online for a slow cooker pot roast.  You can click HERE for the original recipe.  I thought about putting carrots and potatoes in with the roast, but after placing it in the crock pot, I realized that I have a small crock pot and they definitely wouldn't fit.  So, I ended up roasting vegetables in the oven.

4-5 lbs. of beef roast
3/4 cup of water
1 (1 1/4 oz) packet of gravy
1/2 of a packet of ranch dressing mix

Place meat in slow cooker and sprinkle entire packet of gravy and 1/2 packet of ranch.  Pour water around meat. Cook on low for 8-10 hours.

For the roasted vegetables, I cut up red skin potatoes, broccoli and then just use baby carrots.  I drizzle olive oil on a cookie sheet, place the in a single layer over the sheet, and salt to taste.  I bake my veggies for 30 minutes at 425 degrees.  Depending on how thick you cut your vegetables, some may be soft, while others are a little more crunchy.  How they end up is totally up to you.

Overall, it was really delicious and made for a bunch of leftovers.  I was going to attempt to make gravy with the juices, but we started eating before I remembered.  Oh well, I will just have to make this again and be sure to make the gravy.  A bonus with cooking pot roast is that it makes your whole house smell good all day long.  Eric was practically drooling at the door because he could smell it.


1 comment:

  1. Hi Teresa! I've been following your blog for some time now (Mark and Colleen's sister, Rachel--remember the wheel of kisses?). I wanted to tell you two things: 1) I am so impressed with your outfits. I have a hard time getting out of sweats when I'm not leaving the house. 2) Good choice on roasting the veggies. In the crock, they tend to get mushy and soak up all the fat from the roast.
    PS: Your boys are adorable!