September 13, 2010

Mom's Pot Roast

I dusted off the 'ole crock pot today for its inaugural run of the impending fall season. I'm in class from 5:00-8:00pm on Tuesday nights, so I figured the crock pot was the way to go this week since I'm not one for late night dinners. Pot roast on Monday, vegetable soup on Tuesday - done!

Mom's Pot Roast

Makes 6 servings

1 lb bag of baby carrots
1 bag of small red potatoes, quartered
1 onion, sliced
1 can of green beans
1 package of Lipton Onion Soup Mix
3-3 1/2 lb pot roast, seasoned with salt, pepper & garlic powder

In a large crock pot, put in the carrots, onion, pot roast, soup mix, green beans & potatoes (in that order).

Fill the crock pot with water, up to the roast.

Cover. Cook on low for 8-9 hours.


To make the gravy, remove meat & vegetables to serving platter & keep warm. Pour juices into saucepan & bring to boil. Mix 2-3 tbsp flour with 1/4 cup cold water in a small bowl until smooth. Add to juices in pan & stir until thickened. Serve over meat & vegetables.

Stay tuned for how to turn your leftovers into vegetable soup!


April P. said...

dang girl. this looks good. yum yum yum. i think this might have to be made this week with some pumpkin cupcakes.

howeves... we don't have Allen's greenbeans here. UGH. Ain't that some shit? I've tired about every other brand and nothing compares.

The Blonde Mule said...

Thanks, April! No Allen's? That's a crime. You should stock up next time you're here.

jessica said...

just like justin timberlake said..."...damn girl, damn girl, damn girl..."


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