Sunday, March 1, 2015

Pot Roast Recipe

I love a good Crockpot meal but I never have time in the mornings to throw one together. We bought half of a half side of beef from a coworker and have really only used the ground beef so far (I'm hoping we can get some steaks going once the weather is nicer!) but I googled an easy pot roast recipe for the Crockpot and love how it turned out!

I don't keep a bunch of fancy spices in my kitchen, so anthing that calls for me to go buy a little jar of an obscure spice that costs $7 is out. This recipe is made of things I already had in my arsenal or that cost next to nothing to pick up at the store! It was a hit with the husband and lasted almost a week!

Ingredients:
1 boneless beef roast, 2 1/2-3 lb
2 tablespoons oil 
Salt and pepper, to taste
1 tablespoon Worcestershire sauce
1 teaspoon instant beef bouillon (I didn't have any, so I substituted for water and it still came out okay)
1 teaspoon dried basil, crushed
3/4 lb new potatoes or 2 medium sweet potatoes (I'm not a fan of sweet potatoes and I couldn't find new potatoes, so I went with red potatoes - my favorite! We are big potato eaters so I cut up probably a pound and a half of potatoes total)
1 lb carrots or 6 medium parsnips, peeled, cut into 2 inch pieces (I used carrots but would recommend 1 inch pieces instead of 2 inch)
2 onions, cut into wedges (I like onions but this was WAY too much. I would go with one onion.)
2 celery ribs, cut into 1 inch pieces (I just did the whole stalk and it balanced out the carrots)
1/4 cup flour

Trim fat from meat. Slice vegetables into a 4-5 quart crockery cooker. Put meat on top of vegetables. Mix liquid mixture to cooker. Cover and cook on low for 10-12 hours or on high for 5-6 hours. 

(This liquid mixture was more like a paste for me, so I just spread it on one side of the roast and it turned out fine.)

Super easy, super cheap! Husband really enjoyed it too!

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