This recipe is dedicated to Amanda and Bryan, who are looking for an easy-to-make meal. You may need to purchase a few things you don't already have in the kitchen, but hopefully they'll come in handy another time. The leftover meat is great for sandwiches, burritos and tacos!
Ingredients
2 tablespoons oil (any kind will do)
1 2.5-3.5 pound boneless pot roast (chuck or round types of roast both work)
1 package of dry onion soup mix
1 1/2 cup beef or vegetable broth
2 cloves crushed garlic or 1/2 teaspoon garlic powder
2 tablespoons mustard (any kind)
1 tablespoon worcestershire sauce
2 teaspoons black pepper
1/4 cup flour
3 potatoes (white, red or yukon gold) cut into bite-sized pieces
3 large carrots, chopped OR a small bag of baby carrots
1 large onion (cooking or sweet), cut into thin wedges
1-2 stalks of celery, chopped
Directions
1. (Optional first step) Heat oil on a non-stick frying pan over med-heat. Brown all four sides of the roast. (This adds flavour when the roast is cooking.)
2. Mix flour and pepper; coat meat with flour mixture. (Flour helps to thicken the gravy that forms from the liquid. I mix the pepper into the flour right in the measuring cup to cut down on dishes.)
3. Combine onions, potatoes, celery and carrots in the bottom of the slow cooker. Place meat on top of vegetables.
4. Combine broth, soup mix, garlic, mustard and worcestershire sauce; pour over roast. (Again, I combine these things in the measuring cup when I'm measuring the broth to cut down on dishes.)
5. Cover and cook on low-heat setting for 11-12 hours or on high-heat setting for 5 1/2 - 6 hours.
6. Remove meat from cooker and let it sit for 5-10 mins. (This allows the meat to distribute the moisture within itself rather than spilling out if you cut it straight out of the crock pot.)
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