Thursday, November 8, 2012

"Crock Pot" Pot Roast w/ Carrots and Mushrooms

This morning I put a pot roast in the Crock Pot.  I used a boneless shoulder roast that weighed about 3 pounds.  I thinly sliced some onion and placed it on the bottom of the crock pot, placed the roast on top and seasoned it with salt and pepper and added a few more slices of onion on top.  I poured about 1/2 cup beef broth around the roast, added in about 5 or 6 small sliced carrots; put the lid on, turned it it to low and went to work.  When I got home at lunch time, I quartered about 10 large fresh mushrooms and added them to the crock pot along with the roast.  When I got home at the end of the day, I removed the roast, sliced it thinly and tossed the onions out (I only put them in there for flavor since hubby suffers from "onionosis", also known as the fear of onions...LOL.  I returned the sliced beef to the juice and adjusted the salt and pepper and kept it covered until hubby got home.  I made some green beans with almonds and reheated the leftover Zucchini Cheddar Patties from last night and "boom"...dinner was done!  We have lots of leftovers for another meal too.  Isn't it awesome when dinner pretty much cooks itself for you?  I need to make an effort to make at least one meal in the crock pot per week this winter!  I snapped a few photos of another comfort meal below.  Enjoy!

Here's a closer look...

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