Monday, January 24, 2011

What's for Dinner 1-24-11

Roast! That is what is for dinner. I love a good roast. I don't make it often though because it's just too much food for just two of us. Good thing we had company over to help us eat it all. 

- A roast (I used an Angus Beef roast. It was about two pounds. I recommend a 2-3lb roast. Anything bigger won't fit in a crockpot!)
- 1 can lower sodium beef broth
- 1 Bay Leaf
- 1/2. tsp. Garlic powder
- 1 tsp Montreal Steak Seasoning
- 1/2 tsp. pepper
- Potatoes, peeled
- 1 bag of baby carrots

First, start with your roast. Usually I thaw it completely before throwing it in the crockpot. But this time I completely and totally forgot about pulling it from my freezer. So I had to throw it into the microwave to thaw it. Not optimal, but it worked. That's why my roast is a bit gross looking. But I think raw meat looks gross anyway.

 Ok, so take that can of beef broth and pour the whole thing into the crockpot.

 Just dump it all in. Every drop. It looks like a lot, but trust me, you want that liquid. After you dump it in the crockpot, put the roast in the liquid too.
 Then take those seasonings and mix 'em all together (except the bay leaf) and pour it over the top of the roast. Top it off with the bay leaf.
 Next, take those potatoes. I peeled about six good sized potatoes and cut them into thirds or fourths depending on how big they were.
 Arrange about half of them around the meat like so.
 Dump the bag of carrots on top of the potatoes.
Then put the rest of the potatoes on top. Now, you can put more potatoes and such in too, just make sure to keep the whole thing cooking long enough.

Put the lid on the top of it and turn the crock pot on low. I put this one in at about 11 am and cooked it until six. So that's... 7 hours? Cook it for AT LEAST four hours, but I think six is optimum.



Jordan said...

Looks great! I love how you take pictures of each step - it makes it seem much more manageable.

jmh49735 said...

MMMMMM Roast!!!!!

Audrey said...

You have inspired me to make a roast for dinner one night this week.