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Friday, October 1, 2010

D-Feast Friday - Pot Roast


As soon as there is even the slightest hint of autumn in the air, I start craving warm, hearty fare, and considering Gregg is a meat-and-potatoes kind of guy, who hasn't had much meat and potatoes lately, I decided to make a pot roast today.

Short on time, however, I opted to use my crockpot. While I prefer slow roasting in the oven, tonight's dinner made me realize that I need to use my crockpot more often. This recipe is so easy to prepare, and it turns out a tender roast with delicious flavor.
 

3 - 4 lb. Rump roast
Baby carrots
New potatoes
1 - 2 packages of Lipton Onion soup mix
16 - 32 oz. beef broth

A note about ingredients: This recipe has a lot of flexbility. Haven't had much luck with rump roasts? Prefer a different cut of meat? Then use it. Several times, I've made this recipe using brisket. Baby carrots are not your thing? Then use regular carrots and cut them into chunks. You like a lot of vegetables? Then add a lot of carrots and potatoes. Or feel free to add in celery, peppers, onions or other root vegetables. You want a mild onion flavor? Then use one packet of soup mix. You want a more intense onion flavor? Then use two packets. You hate onions? Try vegetable soup mix. How much broth should you use? It depends on the size of your crock pot. I like to make sure that my meat is covered with broth, so I use somewhere between 24 - 32 ounces of broth. You want to use reduced-sodium broth? Go for it. That's what I use. You prefer to use mushroom soup? Use it. It's all good.

Also, this is one of those "cheater" or "semi-homemade" recipes, considering it calls for onion soup mix. That's what makes this so great for a weeknight meal.

1. On stove top, brown meat on all sides.

2. While meat is browning, clean and cut vegetables into chunks. Place into bottom of crock pot.

3. Stir together onion soup mix and broth, and then set aside.

4. After meat is browned, place it in the crock pot on top of vegetables.

5. Pour broth mixture on top.

6. Cover and cook on low for 8 - 10 hours.

Enjoy!

The carb count will depend on the number of carrots and potatoes you eat. Jack hates potatoes, other than French fries, and will only tolerate three or four cooked carrots. So for him, this meal is super low-carb.

Lastly, please excuse my photography. I'm realizing I need to brush up on my food styling skills!

6 comments:

Reyna said...

OK, I just tried to post a comment...I hope this isn't a duplicate.

I do the above recipe, but substitute the Beef Broth with a Can of Cream of Mushroom soup...YUMMY.

BTW, did you notice the slice of meat looks like a pancreas?

Lorraine of "This is Caleb..." said...

Haha! I noticed that about the meat too!!

Sounds great. I LOVE my crockpot and have never been too successful with roasts, but I'm willing to give it another go!

thisiscaleb said...

I just added it to the list - you're 150!

Shamae said...

Yum! I LOVE my crockpot and have turned to it to rescue me on many occasions! Your meal looks delish! Thanks for the recipe!

Heidi / D-Tales said...

@Reyna - now that you mention it, why yes, it does look like a pancreas! ha ha! :) I have often made this with cream of mushroom soup, too. It's yummy that way, too!

@Lorraine - thanks for adding me!

@Shamae - have any good crockpot recipes you want to share?

snoring solutions said...

This link might be more helpful. I have often made this with cream of mushroom soup, too.Your meal looks delish! Thanks for the recipe!