I think I have made hundreds of Sunday dinners, and probably 1/4 of those have been a pot roast. There is nothing better than coming home from church to the delicious smell of a roast simmering in the crock pot. Then, if you have leftovers, throw them back in the crock pot with a some BBQ sauce the next day, heat through, and have BBQ beef sandwiches. I have tried every type of roast that I know of, and I keep going back to a chuck roast. This cut is my favorite because it is consistently tender and juicy. Just what you want from your roast. Serve with mashed potatoes, gravy, green salad, and one of my favorite jellos. Oh, and rolls too.
1 chuck roast
2 envelopes Lipton Onion Soup Mix
3/4 cup water
kosher sea salt
black pepper
1 medium package baby carrots
1 onion
Spray cookware portion of crock pot with nonstick cooking spray. Slice onion and line bottom of cookware. Sprinkle salt and pepper onto one side of the roast and rub in. Repeat until all sides have been salt and peppered. Put the roast on top of the onion. Arrange the baby carrots around the sides of the roast. In a small bowl, mix the envelopes of soup mix with the water. Pour over the roast and veggies in the crock pot. Cook on low 8 hours for a 3-5 lb. roast, and 6-7 hours for a 2-3 lb. roast.
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