Growing up, there were a few meals my mother would make that I was legitimately cry over - Salisbury steak, eggs/potatoes/sausage skillet, and pot roast (sorry mom!). The aromas, sight, and taste of each of those meals would make me sick - sometimes to the point I thought I would throw up! Now that I am an adult and may palate has adapted and matured with time, I can say that two of the three meals I actually enjoy from time to time.
One of my husband's favorite meals is a good old fashioned roast. Now that I don't have a beef phobia (sad I ever did), pot roast has become a winter staple in our house. The great part about a roast is that it can either be cooked in an oven or, my favorite, a crockpot. A bonus is that there are multiple servings so it's great to make for a family or if you are tired of cooking and looking for a meal that is sure to produce leftovers.
I know this is a little late since we are nearing spring, but there are still a few cooler days left to give this roast a try!
Pro tip: use a lower sodium beef broth or hold the extra salt to cut back on sodium. For a slightly more expensive roast, use beef bone broth instead
Ingredients
-1 large roast (the one I used was about 16 ounces)
-1 medium onion, cut in thick slices
-2 cups baby carrots
-4-6 russet potatoes, cut in cubes
-1/2 carton beef broth
-1 tsp sage
-1 tsp thyme
-1 tsp garlic powder
-1 tsp salt
-1 tsp pepper
-2 Tbsp olive oil
Directions
1. Combine spices together and coat the roast
2. Heat a pan on over medium/high heat and add olive oil. Sear each side of the roast for 2-3 minutes per side
3. Put roast, vegetables, and broth in a crockpot and turn on low
4. Cook for ~8 hours
5. Once roast fully cooked, stir to break up the roast. You can also remove from the crockpot and shred to desired size with forks
6. Enjoy!
Comments