Tuesday, September 25

Pot Roast

We have this every other Sunday. A favorite with, well, eveyone!

Crock Pot Pot Roast
by Brea!

1 pot roast
1 medium onion, cut in thick slices
5-6 cloves garlic, diced (we love garlic, and I use about 10 cloves)
1 bottle Shiner Bock (optional, but this really brings everything together, trust me!)
2 c + diced carrots
2 c + diced red potatoes, skin on
2 large tomatoes, seeded and diced
1 t dried basil, or 1 T fresh
salt and pepper to taste
flour and oil for browning roast

Salt and pepper roast, and light flour while heating a small amount of oil in a frying pan. Brown the roast on all sides on medium-high heat for 2 minutes per side.

When the roast in browned, place it in the crock pot. Turn crock pot to high. Add Shiner, all veggies, basil, pepper, and 1/2 t salt. Add enough water to just cover everything.

Cook on high for 6 hours, checking every so often to make sure everything is under water, until roast is fork tender. Adjust seasoning in the last half hour of cooking.

Serve with homemade cornbread and a salad, and enjoy!

**Notes: If you don't have the full 6 hours (and possibly a little more) to cook the roast, cut it into two or three pieces before you brown it. This will make it cook faster.
**Also, if you're kind of new to buying roast, the packaging should say something like 'good for roasting.' And since you're doing this in a crock pot and not the oven, you can use a much more lean cut of mean, because you don't have to depend on the fat to keep it moist.
**If you're planning on prepping this whole thing the night before, follow the instructions the same way except for the potatoes. Wait until right before you actually cook the roast to cut to potatoes.

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