January 19, 2005

Pot Roast a la Crock Pot

MENU: Pot Roast with potatoes, onions and carrots, gravy, rolls

Pot Roast a la Crock Pot
Put the roast inside the crock pot. For each person, add: 1 carrot cut into 2 inch pieces, 1 onion, peeled and 1 potato, quartered. Pour in 1 1/2 cups of water. Sprinkle with pepper. Cook on high for 3 hours if the roast is defrosted- longer if the roast was frozen. Use the juice to make gravy.

I don't know why anyone would cook a roast in the oven any more. The crock pot is so easy and the meat stays juicy and tender. I usually throw everything in the crock pot before church and it is done when we get home. It is wonderful to smell the food cooking when you walk in the door.


Fern said...

I stumbled upon your site and found it interesting. I hate to cook, but look forward to trying some of your recipes with my family.


SonicDale said...

How do you keep the water from boiling off?

PS. Has Chad complained since you started blogging the menus?

matcheez mom said...

I have never had the water boil off before. It is easy to add another cup of water during cooking if it looks like it needs it. If the lid fits properly, very little moisture is lost. I think that this is the reason that the roast is juicier when cooked in the crock pot versus cooked in the oven.

The roast should also be browned before putting it in the crock pot but I hate to dirty more dishes than necessary so I alwyas omit this step.