Today at Eat, Drink, & DIY it’s “Crockpot Tuesday.” Today especially, I wanted something easy. I planned ahead (which I haven’t been doing to much for meal-planning) and got my crockpot game-on, earlier today.
On a typical day, I don’t really “need” to use my crockpot as I am around most of the time to cook dinner. (Although, I am slightly obsessed my crockpot). Today, I volunteered in my son’s kindergarten class for his Valentine’s Day party this afternoon. Knowing myself, I didn’t want to have to try and figure out dinner plans after getting home.
Since my hubby grew up in a meat and potatoes loving family, I knew he would be more then fine with a pot roast in the crockpot today for our Valentine’s Day meal. It’s not something we make real often, but it is usually well received by the kids.
I don’t know about you, but the idea of going out to eat with both kids on a “romantic” holiday is not ideal. We would probably feel like we were bothering other people’s dates and wishing we would have stayed home so the kids could watch a movie while we have a 5 minute conversation.
Long story short, I’m glad I made a pot roast tonight. We ate dinner at home and I had glass or two of wine! We had a good evening.
Roast and Veggies- in the crockpot
1 (3-4 lb.) roast, mine is chuck roast with a bone-in
12-ish medium-sized red potatoes, diced (about 6 cups)
3 cups chopped carrots (I use baby carrots and cut them in half)
1 T. minced garlic
4 T. butter
2 tsp. beef bouillon dissolved in 1/4 cup water
Salt and Pepper
1. Dice your potatoes, carrots, and onion into medium-sized chunks. Place potatoes, carrots, onion, butter, and garlic in the bottom of your crockpot. Stir.
2. Generously salt and pepper both sides of your roast. Sear your roast in a pan on your stove over high heat. (I set off my smoke detector doing this, as the hubby says, the smoke detector needs a beef-charring setting).
3. Place roast in crockpot on top of veggies.
4. Mix water and beef bouillon flavor. Slowly pour over the top of the beef.
5. Place lid on crockpot and allow to cook on low for 8-10 hours or high for 4-5. Meal is ready when the potatoes and carrots are soft and meat “falls apart.”
Serve with some “juice” from the crockpot over your meat. DELICIOUS!
Notes: I choose to not give an exact amount of salt and pepper. The bouillon has salt, the butter has salt, and the roast will have some salt on it. When we ate ours, we both poured some of the juice from the roast and bouillon/water mixture over our roast. Both of us added a couple shakes of salt and pepper to our roast. Taste-test and decide how much you want to add.