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!