I know it may seem like I love coming home and making dinner every night. But honestly, there are some days when I just don't feel like cooking. Sometimes I try and give myself a couple "easy" days a week by scheduling in some crock-pot meals into our menu. Joe and I have a couple go-to ones like red beans & rice, and beef stew, but we needed something new. I came across this pot roast recipe while browsing one of my regular blogs that I check. It seemed super simple and it sounded like something Joe would really like. It only takes a few ingredients and it can be thrown in the crock-pot the night before and then kept in the fridge overnight. Here's the cast of characters:
1 3-4 lb. beef roast (I think we used a 2 lb. one though.)
1 c. water
1 c. salsa
1 envelope onion soup mix
1 envelope Italian dressing mix
1 envelope au jus mix
Whisk together the water, salsa, and the 3 envelopes of seasoning mixes. (I didn't take a picture of this mixture because it was quite gross looking.)
Place the roast in the crock-pot and pour the salsa/seasoning mixture over it. Now you can either go ahead start cooking it or cover it and keep it in the fridge overnight. Of course that's easier if you have a crock-pot with a removable pot. If you don't, you could just keep it in a bowl in the fridge overnight. Oh, and I opted to throw in a couple handfuls of baby carrots at the last minute in the morning before I cooked it.
When you're ready to cook it, either place it on low for 8-10 hours or on high for 4-5 hours. After the time is up, you can either pull the roast out off the crock-pot and cut it up on a cutting board, or you could shred it up right in the pot with a couple forks. The meat will literally just fall apart. We served it over rice but I bet it would be good over mashed potatoes too. This was the first time I've made pot roast and it turned out really good! If you're looking for a quick, easy crock-pot recipe, this is a good one :)
If you have any crock-pot recipes that you really love, let me know! We need to add some to our menu options.
Whisk together the water, salsa, and the 3 envelopes of seasoning mixes. (I didn't take a picture of this mixture because it was quite gross looking.)
Place the roast in the crock-pot and pour the salsa/seasoning mixture over it. Now you can either go ahead start cooking it or cover it and keep it in the fridge overnight. Of course that's easier if you have a crock-pot with a removable pot. If you don't, you could just keep it in a bowl in the fridge overnight. Oh, and I opted to throw in a couple handfuls of baby carrots at the last minute in the morning before I cooked it.
The roast prior to cooking. As usual... I'm sorry this is not the most appetizing picture. I really need to work on my food photography I guess :) |
When you're ready to cook it, either place it on low for 8-10 hours or on high for 4-5 hours. After the time is up, you can either pull the roast out off the crock-pot and cut it up on a cutting board, or you could shred it up right in the pot with a couple forks. The meat will literally just fall apart. We served it over rice but I bet it would be good over mashed potatoes too. This was the first time I've made pot roast and it turned out really good! If you're looking for a quick, easy crock-pot recipe, this is a good one :)
Yes, that's a much tastier looking picture. |
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