Tuesday, November 26, 2013

Tempt Your Tummy Tuesday: Crock-pot Pot Roast with Carrots, Potatoes, and Onions


 Pot Roast is a delicious and simple meal that only requires a few minutes of prep before it cooks slowly all day in the crock-pot and is ready and waiting for you when you get home from work.  Here's how I do Pot Roast...

  1. I like to put my potatoes and carrots underneath my roast, so all those good meat drippings get on them.  So first I wash, peel, and dice my potatoes and carrots, and add them to the crock-pot.
  2. After your roast is thawed, salt and pepper it on both sides, and brown it on both sides in a little oil.  Then add your roast on top of your vegetables in the crock-pot.
  3. In the same pan I browned the roast in, I saute a sliced onion in a little butter.  When the onion is softened, I add about a cup a beef broth to de-glaze the pan.  Then I pour the onions and broth over the roast in the crock-pot.
  4. Cover with the lid and cook on Low 6-8 hours, or until your roast is done.
  5. I serve my roast sliced with a large helping of potatoes and carrots, with a little broth drizzled over it all -- yum-o!
*Refrigerate any leftovers
*Leftover over broth makes wonderful gravy to top a leftover sliced pot roast sandwich, just sayin' :)