24 August 2013

Crock Pot Gourmet: Pot Roast and Veggies

Pot Roast is one of the easiest Crock Pot recipes, but it's satisfying and delicious after a long day, especially as the weather cools and fall approaches, and you can cook the entire meal in one pot, which is always a bonus.

You will need:
1 roast (4-6 lb)
2 large onions
2 lb. carrots
2 lb. small red potatoes
1/4 c. dried mushroom pieces
1-2 tsp. salt (optional)
1-2 tsp. garlic powder
1-2 tsp. Italian seasoning
7-8 beef bouillon cubes
2-4 Tbsp. cornstarch (optional - to thicken gravy)
1-2 c. water

Quarter the onions and put in the bottom of a 7-quart crock pot.

Add mushroom pieces...

... and potatoes (you can cut them in half or quarter them if you like, but I prefer to leave them whole).

Peel carrots and cut into 2-inch chunks.

Put in Crock Pot with other vegetables.
 Add bouillon cubes, garlic powder, Italian seasoning, salt (if desired) and cornstarch (use more cornstarch for a thicker gravy and less for a thinner sauce).
 Place roast on top of veggies and add water.
 Cook on low for approximately 8 hours, until roast is cooked 
(check internal temperature with a meat thermometer).
Serve as is, or with warm rolls and a green salad.

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