Saturday, April 7, 2012
Let's Cook! Easter Pot Roast in the Crock Pot: Great Scootin' Food...
In order to keep scootin' we need FOOD! So here is an easy, fool-proof crock pot recipe for pot roast in your crock pot. (I use a 2 quart pot myself):
2 small bags of baby carrots
1/2 lb red skin (or other) potatoes whole, halved, or quartered with skins
6-7 celery stalks chopped into inch to half inch pieces
2 medium yellow onions sliced or chunked
your favorite seasoning blend (I prefer Kroger's "Zesty" version)
14.5 oz can of beef broth
Cut up all these veggies and layer in the crock pot up to within 2-3 inches of the top.
As you layer, gently season with salt, pepper, thyme, and a favorite seasoning blend of your choice.
Lay the roast as the top layer. Pour the beef broth over it. Sprinkly lightly with your 4 seasonings described above. Cover.
Cook on LOW for 9 hours. This yields two 9.5 x 14 inch pans of pot roast at our house. I use the Glad covered trays to stack them in the fridge.
WARNING: Cooking this over-night will keep you awake drooling...