Thursday, September 25, 2014

Hearty Pot Roast in the Crock Pot

It's Fall Y'all!

You know what that means?

It's time to dust off your crock pot and start making some warm, delicious comfort food!

One of my favorite crock pot recipes is Pot Roast.

This recipe is literally an open and dump kind of thing.  So easy you can take 10 minutes before you run out the door for school, work, etc.  Or, you can buy the ingredients while the littles are in preschool and put it on at lunchtime (like I did).  Whatever suits your schedule!

I have an easy one with a new tasty topping I just found on Instagram.  Oh the miracles of social media!



Hearty Pot Roast in the Crock Pot

1 packet Crock Pot brand savory pot roast seasoning mix
2 lbs of beef in a pot roast or oven roast cut
1 bag of snack carrots
1 bag of baby potatoes
1 package of sliced baby bella mushrooms
1 can or frozen bag of green beans
1 small onion chopped
1 box of low sodium organic beef broth (I use Pacific brand)
1 container of French's French fried onions (for topping)
1 box pasta (optional)


Mix packet of seasoning mix with 2 cups of beef broth.  


Season beef roast with salt and pepper and place in crock pot.  Place all vegetables on top and around roast.  Pour seasoning mixture on top.  I didn't think there was enough liquid so I used another 2 cups of broth in the crock pot.  If you're cooking all day, set it on low.  If you're putting it on at lunch, set it on high. 

Right before you make your gravy, remove the meat from the crock pot and cut or shred as desired.  Cut off fatty parts and discard.  Put the cut meat back into the crock pot. 

About 15 minutes before eating, make your gravy!  Spoon out about 2 cups of liquid from the crock pot into a sauce pan over medium heat.  In a small bowl mix together corn starch and milk.  I use about 2 Tbsp and 1/4 cup of milk.  Stir until dissolved.  Slowly whisk into broth and allow to thicken over a few minutes.  Serve over top of pot roast.  I like tons of gravy in my bowl.  

Mr. BMJ loves his pot roast over pasta so I put on some rotini noodles about 10 minutes before we ate.  You can also serve over rice, or with crusty bread (my favorite).


{Pot roast over pasta - needs more gravy in my opinion}

Finally, garnish with those tasty French's French fried onions for an extra something.  It's worth the calories, trust me.  My Instagram friend Heather, aka "Must Love Books", started doing this after falling in love with The Greenbrier's pot roast with fried onions.  

p.s.  Why do I drink Baby Mama Juice?  Because I must have lost my mind during the first Parent Committee meeting at Baby Girl's school.  I am a co-chair of the Family Fun Night, on the Halloween Committee and in charge of the pumpkin carving contest and prizes, and am a volunteer during picture day.  I'm also one of the room moms in charge of the Polar Express class party.  I have about 2 mtgs per week and am e-mailing and on the phone daily about all of these things I"m in charge of.  What was I thinking?!?!  Total rookie mistake.


4 comments:

  1. oh this really is open and dump! i like how easy it sounds. yesss you need bread to sop up all the juices! yum!

    ReplyDelete
  2. Oh my god, that amount of work for I's school sounds INSANE. Bring on the BMJ clearly! Love pot roast over some old-fashioned mashed potatoes. Need to make this!

    ReplyDelete
  3. So funny! You are so busy at that school! rookie mistake for sure....next year you will know better...but the nice thing is you get to see your baby so often at school. She will love this and think you are the coolest mom ever. So fun! and this recipe looks fab!

    ReplyDelete

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