I'm not sure about you, but now that school is back in session and the sun is setting earlier, I feel like I have less time to get everything done.
This month at my house our friend, Mr. Crockpot, has been helping us get dinner ready a lot more often than in the past few months. Coming home to a warm, healthy meal after a long day helps me feel a sense of control over the craziness of the evening. It's also a tradition I want my kids to remember when they grow up - Mom's crockpot always came out in September.
Right now our favorite go-to meal is my Pot Roast and Veggies. It's super easy and incredibly delicious. I've tried it several different ways but we keep coming back to this as our tried and true, never fail recipe.
Ingredients:
- 2.5lb Chuck Roast
- 6 large carrots - shaved and cut to desired length and width
- 4 large onions - quartered
- 10 small red potatoes
- salt and pepper to taste
Preparation:
1. Dry off the roast and place on plate. Generously sprinkle salt all over the roast, I use about 1tsp per side. I also pepper it but use about 1tsp total for both sides.
2. Let roast marinate in the refrigerator until the following morning.
3. Place roast into crockpot in the morning, approx. 8 hours before you plan to eat. Add carrots first, then potatoes and put the onions on top. I arrange them in order of density - densest food closest to the meat.
4. Put the lid on and set the crockpot on low for 8 hours.
My crockpot switches to warm after the 8 hours of cooking are complete which helps on days I don't get home as soon as expected.
I don't add any broth or water to my crockpot and the flavor is more intense and delicious.