Saturday, November 1, 2008

Pot Roast

I have another yummy crock pot meal to share. It's getting to be that time of year where the crock pot gets used quite often at my house.

I go to the grocery store and buy a chuck eye roast (not to be confused with a chuck roast...definitely make sure it's a chuck eye). Usually I try to make sure I'm getting something in the 1.5-2 pound range. It feeds our family of 3 quite nicely with a little bit of left-overs.

I put the roast in to the crock pot straight from the package, but you can coat it in a thin layer of olive oil and dust with some rice flour and pan sear on all sides (about 2-4 minutes on each side) just to brown the outside and seal in any juices before putting the roast into the crock pot. I add about 2 cups of water to the crock pot and two tsp. of Herb-Ox Beef Bouillon granules. Then you can add whatever veggies you would like. I usually put in baby carrots and cut up half an onion. I've also added snow peas and diced up potatoes on occasion. This really will do well with whatever veggies you would like to add.

Set crockpot to low for 6-8 hours. When I don't add potatoes to the crock pot, I will often make mashed potatoes to serve on the side.

Chuck Eye roasts are fairly fatty, but the fat makes the roast very moist and it pretty much melts in your mouth. Very yummy and simple meal!

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