Thursday, March 4, 2010

Weeknight Inspiration: Slow Cooker Pot Roast

Set it and forget it.  The only work is in the prep.

Chop 1 cup of carrots, 2 cups red potatoes, and 1 onion into large pieces and layer in the bottom of the slow cooker.  Season with salt and pepper.

I like to sear the rump roast before I put in it the slow cooker.  I sear it in olive oil, salt and pepper.  Just enough to get it browned.  Put it on top of the veggies.


The key to this recipe is from my Mom.  Lipton Onion Soup Mix.  Add a packet of that in over the meat and veggies with two cups of water.  Add additional salt and pepper to flavor if needed.

Set the slow cooker to low for 8-10 hours.  It isn't going to do it any harm to cook it longer if your schedule doesn't allow for perfect timing.

The onion soup mix will provide the perfect gravy to go along with the meat and veggies.  Freezes beautifully for leftover lunches.

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