When my six year old, Carson, began asking, "Mom, is it time for you to cook some more meat yet?", I figured we needed to try out our next recipe!
Tonight's dinner was the classic Pot Roast with Vegetables. We did ours in the crock pot and it was fabulous! You know how food tastes much better if you didn't cook it? Well, the crock pot is kind of like that for me... get it started in the morning and then magically supper is ready at dinner time! I also learned a couple things today: 1) I need a bigger crock pot. It was definitely full to capacity with the generous 3.8 pound rump roast we had in it; and 2) Pot Roast has to be one of the best comfort foods around. As I worked around the house today, the aroma from the kitchen kept tempting me to go take a peek. Pot Roast reminds me of my great-grandmother, Hattie Mae, who always fixed the best roast dinner for Sunday lunch! As we all sat down to the table tonight, there were many "ooohs" and "yums" being said before we even tasted the delicious beef and vegetables! The meat was so tender and flavorful! My husband plans to use leftovers for sandwiches this week.
One thing I wanted to mention was that I tend to substitute in recipes... a lot. Sometimes it's because I don't have the exact ingredients I need (we live in a very small town with no quick way to run to the grocery store) and sometimes it's because I think something else might taste better! So, feel free to add your own personal twist when using these recipes. You know what your family likes. Besides, you've already done the important part...started with a great cut of meat. We're not gravy people, but feel free to use the juices left over in the crock pot to make the gravy for your roast. Here's the recipe we used- enjoy!
Savory Pot Roast with Vegetables
INGREDIENTS
- Cordray's beef rump roast, +/- 3 pounds
- 6 potatoes
- 1 1/2 cups baby carrots
- 1 yellow onion
- 2 stalks celery
- 3 cubes beef bouillon
- 1/2 cup water
- minced garlic
- salt, ground pepper, additional spices to taste
Directions
- Cut up potatoes, onions, and celery in to fairly large chunks and place in a slow cooker. Put roast on top of vegetables. Place 3 bouillon cubes on top of roast and cover with water.
pot against these times, as it may cook faster or slower).
1 comment:
I cheat just a little and add a pack of dried onion soup to mine. This recipe works well with any kind of beef roast. I use boneless chuck roast usually. Any kind, as long as it's Cordray Farms beef, that is!
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