Well, I tweaked up my pot roast recipe yesterday, and WOWZA!! It was AMAZING!!!
4lb Chuck Roast
LOTS of salt & pepper
About 2tbsp Rosemary
About 2tbsp Thyme
1 big bag of baby carrots
1onion chopped (they don't HAVE to be chopped, but we don't like onion texture, so we like 'em small just to add their flavor)
A whole bottle of Red Wine - I used a Pinot Noir for the richness of flavor
2 cups of Beef Broth
I cooked it in the slow cooker for 8 hours, and the roast fell apart and had an AMAZING flavor!!! SOOOOO GOOOOOD!!!! I wish I'd taken a picture before I devoured it! Instead of cooking the potatoes in the slow-cooker, I quartered them and covered them in olive oil, salt, pepper, and rosemary, then baked them for about 40 minutes at 350 (or until soft). DELICIOUS!!! The hubs RAVED about this!! Yay, me!
2 comments:
Hey! Just found your blog and so far from the few posts I have read, you are so funny! I loved reading about your shopping experience at WalMart! My kids are grown now but my daughter just had our first grandchildren, boy/girl twins, so she has many days like you were explaining! Anyway, I love a good pot roast and am always trying new things. I am wondering about the amount of liquid (broth and wine) in this recipe. Was your roast just swimming around in the crock pot? I have never used that much liquid and am guessing it works fine since you said it was fabulous! I must give it a try!
Thanks for commenting! :) - And thanks for thinking I'm funny! haha. Always makes my day.
I am not very good with exact measurements, but I have a big crock pot, and even though there was quite a bit of liquid with the roast, it didn't seem to be swimming. I think it just depends on the size of your roast and the size of your slow cooker to determine how much liquid you need. I like to completely submerge mine though - just to make sure it gets good and juicy!
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