As crazy as Christmas season is, this week seems to be the craziest as far as sticking to our meal plan! Some times you have to be flexible and just push a meal or two back for the next week. While that may be frustrating (especially when you are trying to post the recipe!), it does give you a night off and you have a meal all ready to go for the next week. That is what happened to my crock pot roast. I Intended on making it Thursday- something came up, so I thought- "oh, no problem- I will just make it on Saturday!" Well... totally forgot we have a staff Christmas dinner tonight. So, I apologize that you will only have the recipe for today. I will get back on next week and post the pictures when I do make it! If you make it between now and then feel free to leave a comment about what you liked/didn't like or would change about it.
Here is what you need: 1 tbsp. oil, 3-31/2 boneless beef pot roast, shoulder roast or pork roast, 4 carrots sliced, 4 medium russet potatoes- cut into 1 inch pieces, onion, 2 envelopes onion soup mix (I am only using 1 envelope, but the recipe calls for 2), 3/4 cup water
Step 1: Brown roast in a large skillet w/ 1 tbsp. oil
Step 2: Put your carrots (sliced), potatoes (diced) and onion (diced) in the bottom of the slow cooker
Step 3: Place the browned meat on top of the vegetables
Step 4: Combine soup mix with 3/4 cup water and add to slow cooker.
Step 5: Cook, covered on LOW 8-10 hours or HIGH 4-6 hours.
Step 6: Remove Roast and vegetables.
You need: 2 tbsp. flour, 1/4 cup water and excess liquid from crock pot
Step 1: Thicken the excess liquid in the crock pot by adding 1/4 cup water mixed w/ 2 Tbsp. flour. Cook on high until thickened.
Add some dinner rolls and you have yourself a warm, comfy meal for dinner.
Cost of Meal: $8
Cost per person: $1