Tuesday, October 23, 2007

Super Easy Pot Roast in the Crock-pot!

Yesterday was unseasonably warm here in our neck of the woods, and while I thoroughly enjoyed it, I also enjoy the return (today) of the cooler fall weather! Fall weather makes me long for cozy nights at home with my family and there’s nothing I like more than to make them a yummy, hearty, home-cooked meal. Especially when it only takes me about 10 – 15 minutes of prep time in the kitchen! And thus begins the season of Crock-pot cooking! Tonight we had a super easy, super yummy meal:


1 chuck roast (use whichever size will accommodate your family!)
½ bag of baby carrots
½ can of beef broth (or ½ cup of water, if you are out of broth)
salt & pepper to taste

Put the carrots on the bottom of the Crock-pot, lay your chuck roast on top of that, season with salt & pepper, pour beef broth (or water) into the pot and then cook on low for 10 – 12 hours or high for 5 to 6 hours.

I usually serve mashed potatoes with this and take some of the liquid and make a little gravy. You could also put in cut up potatoes or even canned potatoes and make this more like a “Yankee Pot Roast.” I am thrilled that I had leftover mashed potatoes that I was able to reheat for tonight – that brought dinner together even faster!

So I was able to get home, have a nice dinner for my family, get the kids in the tub for a bath (my hubby helped with that), get them into their jammies, and still have some time for a few rousing games of family "Ring Around the Rosie" before bedtime. That is so much fun now that my toddler is walking -- this was her first experience with it, and she cracked up watching her mom, dad, and sister drop to the floor around her!

Easy dinners like this one free me up to spend some quality time with my kids, as opposed to quality time with my stove!

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