Sunday, December 23, 2012

Crockpot pot roast

With everything going on these days - wrapping presents, last minute shopping, big meal planning, cooking, baking, cleaning, card writing - I don't seem to have much time to cook the regular meals.  So this weekend, instead of caving in to Chipotle or Dominoes, I did a swing through the meat section while at the store and threw a roast in the crock pot.  The house smelled delicious all day, plus this recipe couldn't have been easier.  And by dinner time, we had a delicious and reasonably healthy meal waiting for us.  I love the crockpot, and I'm really enjoying trying out new recipes.  It's such an easy alternative to slaving away on a big meal in the kitchen! 

Easy Crockpot Pot Roast
(from My Life as a Mrs.)

Makes: 6 servings  Prep Time: 10 minutes (if that)  Cook time: 8 hours

28 ounce bag of mini potatoes, rinsed and pierced with fork
1 onion, quartered
2 1/2 pound boneless chuck roast (Wegmans didn't have chuck roast, so I used beef shoulder - it was probably a little tough, but still tasty)
1 packet onion soup mix
1 can cream of mushroom
1 tbs red wine vinegar
1 teaspoon salt
1 teaspoon garlic powder
cracked black pepper
1 small bag of carrots (I used baby carrots)

Spray Crockpot with non-stick cooking spray. Add Potatoes and onion quarters then top with chuck roast. Add onion soup mix, cream of mushroom soup, red wine vinegar, salt, garlic powder, and black pepper. Cover and cook on low for at least 8 hours. (I was late getting started, so I did about 4 hours on high and the last hour on low) During the last hour of cooking add the carrots, making sure they are submerged in the cooking liquid.

Place some of the meat, potatoes, carrots, and onions in a bowl and ladle broth on top. Enjoy with some warm crusty bread if desired!

This is delicious and we will certainly be making it again this winter!

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