Wednesday, April 9, 2014

Slow Cooker Pot Roast a la Liz

     One of the keys to a great relationship is keeping both tummy happy and full. At least this is the case in MY relationships. If I'm hungry, I'm not happy and so is the case with my boo!
     It may be an old adage, but meat and potatoes are the best thing in the world, end of discussion. You've heard it a million times, I know. That's why you can never go wrong with pot roast! Celery, onions, potatoes, carrots and meat all cooking in meat juice? UH, yes, please.

You will need:
  • 1 onion, peeled and quarted
  • 4-5 carrots, peeled and cut into 2-inch segments
  • 3 stalks of celery, cut into 2-inch segments
  • 2 cups beef broth, or 2 beef bouillon cubes diluted in 2 cups of water
  • 1-2 lb. beef pot roast
  • 2 TBSP olive oil
  • salt & pepper

     Heat up the olive oil in a skillet. Meanwhile, salt and pepper both sides of the roast. When the oil gets hot, CAREFULLY place the roast in on a flat side. I say carefully because you WILL get hurt if you slam that piece of meat down and a spritz of hot oil gets on your arms. Take it from me, oil burn scars are not cute. Brown each side of the roast for 5-8 minutes each. Try to brown it.

     Layer the vegetables on the bottom of the slow cooker and season with salt and pepper. I like to put some of them on top of the roast for firmer vegetables. Pour the beef broth in the slow cooker and then top it off with roast. Place the cover, set the heat on low, and leave it alone for 6-8 hours. The longer the better, guys.

     All that's left is too make a big batch of mashed potatoes to soak up all the beef juice! Enjoy,



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