Wednesday, March 5, 2008

Easy Slow Cooker Pot Roast

Very simple recipe here. I found this a while ago, and I've made this several times. The gravy is good on mashed potatoes, but I have found it's a little bland on potatoes. All you need is:

1 beef roast (2-3 pounds is fine)
1 can french onion soup
1 can cream of mushroom soup



Put all ingredients in slow cooker /crock pot for about 8 hours on low.


Tip:


I always have a hard time figuring out what the best kind of roast is, there are so many to choose from. I want my roast to be tender, juicy and fall apart. When I made a recipe for BBQed beef a few months ago it said to use a chuck roast. Now I swear by any roast that has "chuck" in the description.



Today (this is what I'm having for dinner) I decided to "doctor it up" a little. Over the past few months I have been using red and white cooking wine quite a bit. I love red on beef and white on chicken.


So to the above recipe I am adding
1/2 cup red wine
1/2 teaspoon minced garlic (1 clove)
and about 1/4 teaspoon pepper
I love the convenience of minced garlic in a jar. 1/2 teaspoon equals 1 clove. Not only is it so much easier than mincing a clove, but it tastes better than substituting garlic powder, which I used to do quite a bit. My only problem with it is that it goes bad much sooner than the date on the jar (even though you refridgerate it like the jar says). So, if you buy it, get in the habit of smelling it each time you go to use it. When it starts to smell sour then throw it out.

1 comment:

Laura said...

Hi there ... I hopped over here from flickr (I'm moonjuice from your contacts :))

I'm with you, I almost always get a chuck roast! They're always tender and fall apart and the price is right!

Just a couple of tips I thought I'd share. This is something I've learned from watching hours and hours of Food Network ... since you've discovered that you like cooking with wine, try using an inexpensive bottle that you would drink (I like Yellow Tail - which runs about $6.99 a bottle)instead of "cooking wine" from the grocery store. Actual cooking wines are mostly just vinegar. You'll be amazed at how much better the flavor is.

As for garlic, if you ever find yourself needing (or wanting) to use fresh try using a microplane grater or any small hand held grater and grate it into whatever you're cooking. It's so fast and easy it's not funny! It's a tip I picked up from Rachale Ray and I haven't actually cut garlic since :D