Friday, February 13, 2009

Pot Roast

Originally I had planned on having this Wednesday, but I kept forgetting to take the roast out of the freezer. Turns out it didn't matter as I forgot to take it out for Thursday, too. But I figured if I put it in the crockpot early enough it wouldn't matter.

Claire's Crockpot Pot Roast
2-3 lb. chuck roast (I think that's the cut I was using)
3-4 potatoes, peeled and in chunks
4-5 carrots, peeled and in chunks
1 envelope onion soup
1 can cream of mushroom soup

Place peeled and chunked potatoes and carrots in the bottom of crockpot. Place roast on top. Sprinkle onion soup over roast and vegetables. Pour can of soup over roast and vegetables. Cook on low 7-8 hours.


I heart pot roast. I heart it a lot, which is funny because I don't think I really liked eating it as a kid. Maybe part of it is that I appreciate the ease at which this comes together. I put a frozen, two-pound roast in the crockpot around 8:30 yesteday morning I think it was, and we ate dinner at 6:00. It was perfectly done. I love to just pour spoonfuls of the sauce/gravy over my whole plate. My only disappointment is that there wasn't enough meat leftover to make shepherd's pie. We'll be having this again in the near future because I came across two roasts in the freezer from August. This was one of them, and I want to get the other one used up quickly too. Actually I may try to do something else with it--branch out a little, expand my roast horizons and all that.

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