Thursday, June 11, 2009

Pot Roast with/without Potatoes and Carrots

I know I am not "branching out" much with these first two slow cooker recipes, but some new and exotic recipes are coming, I promise! We are just starting with the basics for now.

Pot Roast with/without Potatoes and Carrots

1 chuck roast (about 3 or 4 lbs. is good)
4 or 5 medium potatoes, peeled and cut into quarters
4 medium sized carrots (sliced) or 1 small bag baby carrots
1 small onion, sliced or chopped or 1 tsp. dehydrated onion flakes
1 teaspoon minced garlic (or 1 tsp. garlic powder)
Worcestershire sauce
Seasoned salt
Enough water to cover the roast

Turn slow cooker on Low. Brown chuck roast in a skillet until there is a good brown color on all sides. Place in slow cooker. Top with a few shakes of worcestershire sauce, garlic, seasoned salt, and onions (or onion flakes). Cover with water and cook on Low for about 8-10 hours or until tender (falling apart).

Now, if you want to add the potatoes and carrots (I usually just make the roast by itself), you can add them at the beginning when you add the roast, or about halfway through. I don't usually put the veggies in just because they either turn out too mushy or not done enough.

I like to pair the roast with mashed potatoes, green beans, and "Almost Spoon Bread". Here is the recipe for the bread:

"Almost Spoon Bread"

1 box Jiffy cornmeal mix
1/2 stick butter, melted
1/2 cup sour cream
1 can whole kernel corn, drained
1 egg

Preheat oven to 400 degrees. Grease a 9x9 baking dish or spray with cooking spray. Mix all ingredients together. Pour into baking dish and bake for 30 minutes or until bread is lightly golden on top (and cooked through in the center).

Hope you have enjoyed these recipes! A few more posts of "the basics" and then we will get into some amazing, and a little shocking, slow cooker recipes!

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