I thought I'd share my favorite links with you for crock pot recipes and also a great recipe I make quite a bit. Be sure to share your favorite recipe in the comments if you'd like or tell me your favorite crock pot recipe if you have one.
A Year of Slow Cooking was started by Stephanie o'Dea a few years ago when she set out to see if she could cook her family healthy, nutritious and yummy meals everyday for a year. She succeeded and has been doing it ever since.
A Year of Slow Cooking was started by Stephanie o'Dea a few years ago when she set out to see if she could cook her family healthy, nutritious and yummy meals everyday for a year. She succeeded and has been doing it ever since.
A Year of Slow Cooking has evolved from your regular cooking blog to a business for her (congrats Stephanie!) and she now has 2 cookbooks to her name along with a great blog packed full of delicious crock pot meals, desserts and more for us to all enjoy!
Today I have in my Crock Pot a slight variation of Stephanie's Old Fashioned Pot Roast (I'm looking forward to a juicy roast tonight!). I didn't have all of her ingredients - so here's my version:
Old Fashioned Pot Roast
1 # beef chuck roast (I'm not a big meat eater - love me some potatoes/carrots!)
1 teaspoon salt
Several turns of the pepper grinder
A good shaking of garlic powder
1 tablespoon olive oil
1/2 medium onion, chopped in big pieces
4 medium potatoes, cut into 2" chunks
1/3 bag of baby carrots
3 Tablespoons Worcestershire sauce
Cup of water (I didn't have beef broth)
Brown the roast in a skillet and olive oil (I probably used about 3 Tablespoons/once around the pan). While browning I cut up the potatoes, dumped in the carrots, added the meat when browned and then chopped up 1/2 a onion and put that on top. I then added the seasonings, Worcestershire Sauce and poured about 1 cup of water over all.
Set your crock pot to cook 6 hours (I have a 6 qt crock pot that is programmable) and then let it roast away. After 6 hours if your meat falls apart it's definitely done if not give it a couple more hours or so.
I like this tip on A Year of Slow Cooking:
"A dry roast isn't from over slow cooking,
it's from under slow cooking!"
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