Kathy's Roast and Vegetables
Actually, this is the ONLY way I cook a roast anymore. I have simplified this by buyng canned whole potatoes, and frozen stew vegetables. The frozen veggies include potatoes, carrots, celery and small pearl onions. After pan searing the meat on all sides, I place it in the crock pot, add 1 can cream of mushroom soup, 1 can of EITHER vegetable broth, OR beef broth, pour a generous amount of red wine into the pot, and then add a package of dried onion soup mix, and then the can(s) of potatoes, and the frozen stew vegetables. Lately I have been adding a can of tomatoes and 1 can of green beans, both drained. When the roast and veggies are finished, (you can tell by the meat rising and the liquid is boiling), I then stir in some Kitchen Bouquet and add a little flour and water to thicken the 'gravy' and the roast is all ready. I purchase a larger roast at either Sam's OR Costco, and its my habit to cut that roast in half and use only ONE half of the roast. The other is kept in the freezer for a future new meal. I never try to cook a roast in the oven anymore. In the crock pot, the meat is juicy, tender and has such a terrific flavor. The oven only dried out the meat and the veggies.
The crock pot roast is the best! I have on hand a lot of those spice bottles now for hamburger, or steaks, etc, and I sprinkle some of each type into my masterpiece. Hubby and grandson LOVE it when I make a roast now. After the initial meal, you have a quick and easy stew to be reheated.
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Mar. 8, 2013