A few nights ago I made a great Pot Roast Recipe in the Crock-Pot. Dave kind of grumbled when he heard that was what we were having for dinner because he said he normally associates pot roast with being dry and bland. One bite of this meal changed his mind very quickly! He loved it and said it was a keeper recipe (I have to agree!). So I'll let his comments vouch for this rather than a picture...pot roast really the most photogenic meal and I don't want to discourage anyone from making this by posting ugly pictures;)
Crock-Pot Pot Roast
2 to 3 lb roast
1 small onion sliced (I used vidalia)
1 4oz can sliced mushrooms w/ juice
1/2 a pack of Lipton dried onion soup mix
1/3 cup dry red wine
1/3 cup water
1 teaspoon dried thyme
1 tablespoon dried basil
1 bay leaf
3 tablespoons cornstarch
1/2 cup water
Combine all ingredients except the cornstarch and cook on low for 8 to 10 hours. Once meat is done remove from crock-pot. Add cornstarch to a 1/2 cup of water and mix to dissolve. Pour water and cornstarch mixture into the sauce in crock-pot and mix to combine. Turn heat up to high until sauce has thickened. Slice meat and top with sauce.
I made it with mashed potatoes and topped them with sauce too...YUM! We also had a mixture of spinach and broccoli on the side. It was a super easy and tasty weeknight meal!
Friday, July 24, 2009
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4 comments:
Sounds delicious! You can also make the potatoes right in the crockpot with the roast. Just be sure to put them on the bottom to ensure that they cook fully. I don't usually mash them afterward, but you certainly could do so. They're so yummy prepared with all the seasonings and the meat.
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This is awesome Beef Noodle Casserole. So easy to make. Thanks for sharing this one. If you wont mind I'd love to guide Foodista readers to your post. Just add the foodista widget to the end of this post so it will appear in the Foodista pages and it's all set, Thanks!
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