Saturday, October 18, 2008

More reasons I love my crockpot

Getting home from work and having a full dinner sitting there waiting for you, filling your house with great smells is another reason I love my crockpot so darn much.

This week was my husband's birthday. We just returned from a weeklong cruise to Bermuda and while on the cruise ate....we ate a lot. Going out to dinner this week to celebrate his birthday wasn't at the top of either of our lists after all that food we stuffed in ourselves last week so a quiet dinner at home it was. I decided to make a comfort food classic and finally whip out my crockpot for the first time this season.

I followed a recipe shared by someone else on my local nest board - a lovely nestie by the name of Erin who got a ton of raves from other girls who tried this recipe. I can see why! This recipe came out fabulous - the meat was tender and flavorful and practially just fell apart it was so tender. Just plain ole delicious.

I added a little more liquid to the recipe (a full cup of red wine and about a 1/4 to 1/3 cup of water) because I wanted to have ample gravy when it was done. I also added 3 potatoes cut in half to the veggie cast. I cooked mine for about 9 hours on low and it was perfect. This evidenced by the fact that the leftovers did not last long in our house!

Pot Roast

3 Pound beef pot roast
1 tsp salt
1 tsp steak seasoning or seasoned pepper (I used black pepper & Montreal steak seasoning)
1/2 bag baby carrot
4 Cloves smashed garlic
1 packet mushroom onion soup mix
1/4 Cup - 1/2 cup wine, beer or vermouth (I used a full cup of red wine)
1/4 Cup - 1/2 cup water (I used 1/4 cup of water)
2 peeled & quartered onion
3 potatoes cut in half
1 tablespoon flour or cornstarch to thicken (I used about a tablespoon cornstarch and 1/2 and made a slurry with water before adding to the crockpot)

Coat all sides of roast with salt and seasoned pepper. Brown in dry skillet on all sides. Toss all the veggies and garlic in the bottom of the Crockpot, top with meat, then add soup mix, top with liquids. Cover and cook on low for the longest time your Crockpot allows (I cooked it for about 9 hours or so). When it's done cooking, take the meat out and stir in a little bit of flour or cornstarch to thicken up the sauce put the meat back in and serve straight out of the pot.

3 comments:

Cooking and the City said...

Robin I love my slow cooker (crockpot) too! funnily enough especially in the Aus summer cos it doesn't heat the house up too much. this looks fabulous :-)

ps hope you enjoyed Bermuda! sounds lovely!

That Girl said...

I love my crockpot for the same reason - and pot roast is the perfect crockpot meal

Joe and Samantha said...

I love my crockpot too!
Yum