As I mentioned in my last post, I love this time of year when the leaves change color, you can drink warm apple cider and you can enjoy a day buying pumpkins, mums, and wandering through a good corn maze. As much as I love warm weather, I am a sucker for the changing seasons.
I love a good pot roast and I love it even more when I don't have to do a lot of prep or clean a lot of pans! I make a nice green salad and a potato dish on the side. Sometimes I throw potatoes in the crock-pot for the recipe below and sometimes I just prefer to leave them out. Lindsay's Pot Roast - Olive Oil (~2 TBS) - 1 onion, chopped into chunks - 4-6 carrots peeled and chopped in 1-inch pieces - 2-3 lb. chuck roast - Salt & Pepper - 1.5 cups of beef broth (or water) - 1 TBS dried Rosemary In a skillet, heat 1 TBS of olive oil and cook the veggies until they're just starting to brown. After browning veggies, put them in the crock-pot. Salt and pepper the roast. Put another TBS of olive oil in pan and brown meat on all sides. Place in crock-pot on top of veggies. Top with rosemary and pour in broth or water . I set my crock-pot to cook on low for 8-10 hours. You can skip browning the veggies and meat and just throw everything in the crock-pot if you don't have time. It's still a great and tasty meal!
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