Sunday, October 25, 2009

EASY Pot Roast *Lauren Perry*

This is the perfect time of year for a yummy pot roast!


1 chuck roast

kitchen bouquet (its over by the condiments at the store)

1 can of diced tomatoes

1 can of water (i just used the diced tomato can when empty)

1 packet of lipton onion soup

1 white onion sliced

5-10 small baby red potatoes (depending on amount of people serving) cut into quarters

2 carrots diced

salt, pepper

OPTIONAL- splash of red cooking wine


-dust chuck roast with flour, salt, pepper on each side

-sear in non-stick pan with kitchen bouquet on each side (about 1 tbs on each side) for a few minutes

-add to crock pot or baking dish (if baking dish- bake 350 for at least 3 hours)

-add diced tomatoes, water, lipton soup powder, a pinch more kitchen bouquet, and splash of red wine (if desired)

-with an hour left of cooking, add onions, red potatoes, and carrots. You can also turn the meat over to make sure that 1 side isn't cooking more tender than the other
-taste and add salt and pepper if desired (I love garlic salt)
**PS- I love to serve my pot roast over white rice with rolls on the side!**

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