Wednesday, April 10, 2013

Simple Pot Roast with Vegetables

When I think of pot roast, I think of family dinner after church on Sundays. It was a special meal with mashed potatoes and gravy, delicious cooked carrots, and ketchup. (My brother and I apparently didn't have very good taste buds when we were kids). Sadly, my husband isn't a huge roast fan, but I love it, so I've been on the hunt for a good roast recipe. I found several while searching the internet, but all of them used packets of gravy or dressings and it just sounded too salty for me. I also didn't want that much salt, because I was planning on feeding Lucy some.

So I do what I've done recently when I haven't found exactly what I'm looking for: I made something up. And this turned out great. More to follow after the recipe.

  • 3-5 pound bottom round roast
  • 1 (14.5 oz) can low sodium beef broth
  • 5-6 organic russet potatoes, skinned and quartered
  • 10-15 baby carrots or 3-4 large carrots cut into bite-sized pieces
  • Salt
  • Pepper
  • Garlic powder
  • Onion powder

You have to get inventive sometimes to get all the sides brown

  • Season the roast with a pinch of salt and pepper. In a large non-stick skillet, brown all sides of the roast. 

  • Place the potatoes and carrots in the bottom of your slow cooker. Place the roast on top. Pour the beef broth over the roast and vegetables. Season the roast with a sprinkling of the garlic and onion powders.
  • Cook on Low for 8 hours, turning the roast over about halfway through. Roast is done when meat thermometer reads 160°F. Allow the roast to rest for 15-20 minutes before carving, allowing the juices to set.

My Take

I love how this yummy roast can be achieved by just a few simple ingredients. They aren't overpowering and really allows the meat to take center stage.

What I like to do is to take the potatoes out about 30 minutes before the slow cooker is done and use them to make mashed potatoes. I find that when I cook them with the meat, they get a wonderful flavor. And as an added bonus, pot roast makes wonderful leftovers! I also strain the liquid leftover, heat it up in a saucepan with some flour, and make a gravy which I use on the whole meal. Sometimes I do have to add some salt since there isn't a lot added in the cooking of the meat.

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