Saturday, December 13, 2008

Crock Pot Roast

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.

Gravy recipe

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.


Serves: 8
Cost of Meal: $8
Cost per person: $1

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