What have you been cooking during this stay-at-home season? Are you still making regular grocery runs, or are you relying on canned goods and same-day delivery?
My cooking habits haven’t changed a ton, but I have been using more pantry and freezer items rather than running to the store as frequently for fresh ingredients. I’m also trying to use up all those expired and almost-expired items on the shelves that have been ignored for too long – what better time to put them to use?
It’s been kind of a fun challenge, getting creative with all the random ingredients that need to be eaten before they go bad!
One of the meals I made recently is pot roast. This slow-cooked roast has been a favorite of mine since childhood, especially in the wintertime. It smells so good as it cooks all day, and if you add vegetables into the mix, they soak up juice from the meat and get extra flavorful. I’ll be honest: cooked carrots aren’t my favorite, but I like them in this recipe! :)
This roast is super easy to make – the Crock-Pot does all the work for you! There are only two seasoning ingredients needed: a packet of onion soup mix and a bay leaf.
A fresh roast will result in the most tender meat, but you can also use a roast that has been frozen, which I do often (and did for these photos, as a matter of fact). We usually keep at least one roast in the freezer, and it comes in handy during times like these!
You can make this a full meal by adding your favorite vegetables to the slow-cooker with the meat. My favorites are potatoes and baby carrots, but almost anything works! Celery and onions are other popular choices. If you use larger potatoes or vegetables, quarter them or cut them in half. If they’re smaller, you can toss them in whole.
This meal is classic comfort food and I love it just the way it is! However, I do have another recipe coming up that uses some of the leftover meat, and that one’s even better! :)
I like to make more meat than I’ll need for one meal so I’ll have leftovers to repurpose into a second meal, such as the one I’ll be posting next week. (I like to do the same thing with chicken – make a big batch in the slow-cooker and use it for several recipes in the days to come!)
I’m a big fan of the slow-cooker if that isn’t obvious. I love that it makes the most tender meat! In my book, it’s second only to meat that has been smoked.
Once your meat is nice and tender, you can shred it with two forks like I do, or you can remove the roast and cut it into slices with a knife. I like serving this meal in bowls so there’s room for leftover juice from the slow-cooker, but you can plate it if you prefer that!
Hope you’re staying healthy wherever you are in the world and that this meal brings you comfort like it does for me on chilly days!
Stay tuned for a twist on this recipe next week!
POT ROAST Yield: 8 servings 1 cup water 1 packet French onion soup mix 1 chuck roast (2-5 pounds, depending on your appetite and if you want leftovers!) 1 bay leaf 8 small potatoes or 4 halved large potatoes, optional A few handfuls baby carrots, optional Pour water into the bottom of a slow-cooker. Add roast and sprinkle with soup mix. Add a bay leaf and any vegetables you want (I like a handful of baby carrots and a few halved potatoes). Cover and cook on low for 8-10 hours or on high for 4-5 hours, until meat is tender. Discard bay leaf and shred beef with two forks. *Nutrition info below includes potatoes and carrots and is based on a 2-pound roast.
Total Fat: 22.2 g
Cholesterol: 68 mg
Sodium: 712.8 mg
Total Carbs: 34 g
Protein: 35.3 g