Pot Roast!
Well I successfully made my first pot roast! I am so enjoying making all these new things! At the ripe age of 28, I am really getting into cooking! ;-)
I made my first pot roast last night for dinner! There were a a few things I changed about the recipie, which I noted below. It was a big hit with Mark, who I think is going to be my best critic!
Ingredients
1 (3-pound) boneless chuck roast
1 1/2 teaspoons House seasoning, recipe follows
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup Chardonnay ( I used merlot instead)
Directions
Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.
I also added carrots, mushrooms, and red potatoes. So good! I added these about 4 hours in.
House Seasoning: ( I didn't use even half this salt) Way too much! if you used 1/4 cup you are just sprikling, and dont even use all of it. 1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months
Next week... I am thinking stuffed pork chops and maybe bread pudding ;-)
I made my first pot roast last night for dinner! There were a a few things I changed about the recipie, which I noted below. It was a big hit with Mark, who I think is going to be my best critic!
Ingredients
1 (3-pound) boneless chuck roast
1 1/2 teaspoons House seasoning, recipe follows
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup Chardonnay ( I used merlot instead)
Directions
Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.
I also added carrots, mushrooms, and red potatoes. So good! I added these about 4 hours in.
House Seasoning: ( I didn't use even half this salt) Way too much! if you used 1/4 cup you are just sprikling, and dont even use all of it. 1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months
Next week... I am thinking stuffed pork chops and maybe bread pudding ;-)
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