Is it September already? My daughter started back to school Tuesday, as did many other public school students in our area. For me this means - extra curricular activities, school events, and work.
So on those days that I just don't have the time to cook I love using my slow-cooker. I make loads of things - but my family loves my pot roast the best.
Here's a recipe for my pot roast if you are interested:
For a 6 qt slow-cooker or roaster oven.
✱ 1 - 1 1/2 lbs Beef Chuck Roast - I really use whatever is the cheapest so if a round or bottom is cheapest use it ✱ 2 oz package of Dry French Onion Soup Mix ✱ 22 oz can of Cream of Mushroom soup ✱ 1 - 2 lbs baby carrots - I use 2 lbs of carrots because we like lots of carrots ✱ 1 - 4 large potatoes - I use 2 potatoes because we don't like lots of potatoes If you use 2 lbs of carrots you will on have room for 1 or 2 potatoes - if you want 3 or 4 potatoes use 1 lb of carrots ✱Water Optional ✱Celery - 1 or 2 stalks ✱15 oz jar of onions drained
Fork your roast. Take a fork and stab your roast in several places. Rub in any seasonings you like. I use pepper, garlic powder, and Adobo all purpose seasoning.
Spray a large pan with cooking spray and heat it on high. Place roast on pan to sear all the sides - make sure they are brown but not burned. Once all the sides of the roast are browned place it in the slower cooker.
Peel the potatoes and cut into quarters or smaller.
Position the carrots and the cut up potatoes around the roast in the slow-cooker. If you are using celery slice the stalks so they are approximately 1/4 to 1/2 inch thick and place them around the roast.
In a large mixing bowl, mix the 22 oz can of Cream of Mushroom soup and the 2 oz dry package of Onion soup mix with 22 oz of water. (I find filling the can of Cream of Mushroom soup the easiest way of doing this). Pour the mixture over the roast and vegetables. If the roast is not covered with the mixture add water until it is covered.
Turn your slow cooker to low - if you have an all in one with a temp gauge set it at 250 degrees. Cook for 8-10 hours. The roast will be done after 8 hours but we have found that cooking it longer make the meat so wonderful that we cook it longer. Serve it up in a bowl or on a plate.
If you want more slow-cooker recipes visit the Chesapeake Public Library catalog.
So on those days that I just don't have the time to cook I love using my slow-cooker. I make loads of things - but my family loves my pot roast the best.
Here's a recipe for my pot roast if you are interested:
If you want more slow-cooker recipes visit the Chesapeake Public Library catalog.