Wednesday, February 3, 2016

Crock Pot Pot Roast

So many years since I made this certain type of pot roast that requires cans and packets of prepackaged stuff.  I wanted that pot roast.  I haven't made it since, seriously, November 2001.  Yup, you heard me.  The reason why I remember it so vividly is because I made it for my husband before he was my husband.  It was the first meal I ever made him.  Straight for the stomach I went.  Of course, you know the old adage, " a way to a mans heart is through his stomach".  Honestly, on our second date I had given him pumpkin muffins.   Really, I was not trying to hook the guy, I merely thought he is a bachelor, let me give him something homemade.

Fast forward to the other day,  I totally had a hankering for this.  I decided to make it again.  True confessions I bought a can of mushroom soup.  Yes, of course, I could have made it myself but I wasn't in the mood. The rest I did myself.

I will tell you exactly what I did, this way when I want to remake this I will know how to do it.

I served it with some freshly baked loaves of bread.  Great for dunking into the juice!

Crock Pot - Pot Roast

3-4 pound pot roast
large can of condensed mushroom soup
4 cups beef broth*
1/2 cup dried minced onions
4 cloves garlic
1 tablespoon of Montreal Steak Seasoning
4 large potatoes, diced
5-7 large carrots, diced ( I like a LOT of carrots in mine)

In crock pot combine mushroom soup, minced onions, garlic and beef broth.  Mix well.  Place roast in crock pot.  Turn on high for 2 hours then add in carrots and potatoes.  If you are not going to be home for a normal work day put the roast on a lower setting and add everything in.  I like to add my carrots and potatoes later as they become less mushy.

*If you dont have beef broth, beer makes an excellent replacement.

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