Sunday, October 24, 2010

Pot Roast

When I had Gracie a neighbor brought me a roast with all the traditional sides. It reminded me of the Sunday dinners we had when I was little. I just remember that it tasted SO good AND my kids all ate it. To this day, it remains the only meal that they all like. It is a pretty basic recipe but a good one to have on hand.

Pot Roast

1-2 pound roast (I use shoulder or butt)

Heat some oil in a frying pan until it is really hot. Sear both sides of the roast (let it cook about 4 minutes on each side--until it is brown). Sometimes I do this to a few roasts at a time and wrap them and freeze them. It eliminates a step later on. You can skip this step-- but you won't get that yummy caramelized browning of the meat.

Put a layer of onions on the bottom of the slow cooker. I use frozen chopped onion, fresh sliced onions or frozen pearl onions. Put the roast on top of the onions. Add 2 cups of water (or apple juice or red wine) and a package of dry onion soup mix. Cook on low for 8-10 hours or high for 4-5. If you are around, put the veggies in for the last two hours. If you need to make this for a work day, you can steam the veggies the night before and just heat them up at the end. You can also add a bit of thickener when you add the veggies (flour and water or cornstarch and water) and it will make gravy.

Shred the leftover beef and use it in Shepherds Pie, Tacos, Stew, or bbq beef sandwiches...... This is a good "make once, eat twice" recipe.

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