Dave really did get me a new crock pot for Christmas- he really did and I love it! In fact, I ok'ed this and was with him when he bought it. I love crock pots and am really trying to focus on new recipes to use with this wonderful machine. Today, I am making a roast-crock pot style!
I love a good roast... and when you can get them on sale, stock up! While trying to figure out our 'cheat meals' this weekend, I was thinking enchiladas, lasagnas, and other things that ultimately would mean I had to do some serious shopping and money spending. Then I remembered that I had a roast in the freezer! The light came on and Belinda has NO shopping to do!!
So here is what I do to prepare a slow cooker pot roast!
1. I started with a 3 lb chuck roast which I salt and pepper and then seared off in olive oil. Searing the meat keeps the juices in and should be done.
2. I added 1/2 chopped onion to the bottom of my crock pot, and put the roast on top of the onions. I added 4 cups of water and 2 tablespoons of worchestershire sauce. Then I add my seasonings: 2 teaspoons garlic powder, 1 teaspoons cracked black pepper, 2 teaspoon cumin, and 2 teaspoons salt. You can add whatever seasonings you would like. I let this cook for 1 hour on high and then turn down to low
3. After another two hours on low, I add 1 can of cream of mushroom soup; 1/2 more cup of chopped onion and 1/2 cup of chopped bell pepper. Salt and pepper to taste.
4. After another hour on low, I add one bag of frozen vegetables. I like the ones for stews as they are chunkier. Allow this to cook for another 1.5 to 2 hours on low. Although it's a matter of choice and you can decide to use fresh veggies too, but just have to compensate for cooking those through.
5. The last thing added is about 2.5 cups of instant rice (or cooked rice) This creates such a great flavor for the rice. The liquid is absorbed into the rice and is soooo amazing!!! Trust me, you'll just want to eat the rice!!!
I guess this isn't a recipe, but more of how I do something... just play with it!
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