Slow Food….Pot Roast

Yesterday, I made pot roast in The Original Slow Cooker…Crock Pot. Carlos bought this for us 2 years ago.  Unfortunately, I don’t use it that often maybe 4 or 5 times a year.  The recipe booklet it came with is limited so I need to explore some others.  That may be why I don’t use it that often because other than the limited recipes, the pot is AWESOME.  Using a crock pot is sooo easy.  Just throw everything in, set it to low, let it cook for 8-10 hours, and you’re done!  If that’s too much time, you can blast it on high for 4-6 hours!

This recipe is taken directly from the booklet.  I modified it a bit because my kids don’t like the potatoes cooked this way and would prefer them mashed!  I need to clarify that: Max loves them and Little a not so much!

So here goes:

2-4 pound beef chuck roast

1/2 cup flour

salt and pepper

3 carrots, sliced

3 potatoes, quartered (I left this out and saved them for mashed potatoes)

3 onions, sliced

2 stalks celery, sliced

1 cup mushrooms (I omitted this…kids hate mushrooms..I kinda do)

1 cup beef broth (I didn’t have any so I used chicken broth)

This part is so cool because it’s SO FAST and SOOOO EASY…I love fast and easy! lol

1.  Coat roast with the flour, salt and pepper.  Sear roast in a pan on the stove.  They say this is optional, but I do this to seal in the flavors and make the meat moist! This is funny! I cooked bacon this morning and left some of the grease in the pan, hoping it will make the meat more flavorful :^)

2.  Place all veggies in the crock, except the mushrooms.  Add the roast and spread the mushrooms on top. Pour in broth.

3.  Cover and cook on Low for 10-12 hours or on High for 6-8 hours, or until tender.

There aren’t a lot of scraps for the Red Wigglers, but they’ll be happy with the carrot peels!

Beef Stew for the crew

Here’s my first true cooking post.  I have a few foodie posts on the blog, but this one is a bit different.  I am adding the recipe and some step by step images.  I love beef stew and enjoy making and eating this fabulous, hearty dish on cold days.  Today is a perfect day for stew.  We are expected to get about 3 inches of snow on top of the snow that fell last week.  I think I made too much and plan on inviting my favorite in-laws over.  I do hope they come and save me from over eating.  Plus, I love their company!
The stuff you need from the store and your pantry!

  • 2 lbs of Beef Chuck
  • 1 cup of flour
  • 1 teaspoon of cayenne pepper
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 2 tablespoons of oil
  • 2 carrots
  • 2 celery stalks
  • 1 onion
  • 2 cubes of beef broth
  • 1 can of tomato paste
  • 2.5 quarts of water
  • 1 bag of frozen veggies mix (peas, carrots and corn)
  • a handful of fresh green beans
  • a bag of egg noodles

An UPDATE: Today is Wed.  I started this post on Tuesday and thought I would finish it Tuesday Night!  I had really good intentions.  I planned on taking pictures of the finished stew atop a heaping bed of egg noodles.  But Ya know what?  I FORGOT!  I was soooo overwhelmed by the smell and was tooooo dang excited to eat it!  ooooooh, the things that excite me these days, Red Wigglers, the pH value, recycling cans, peanut butter, food and gin and tonics!

My favorite in-laws came for dinner, including Yvettskies visiting from La La Land.  It was a bunch of fun, and Max serenaded us with some Christmas music on the piano.  By the way, the stew was AWESOME!  and as you can see, I still need write a full foodie post!  Till next time…..