Monday, January 31, 2011

Crockpot Roast with Potatoes

Last year for Mother's Day my sister was asked to speak in church on what she had learned from our mother.  My sister is a wonderful writer and has a real talent for putting her thoughts into words.  I have always admired this about her.  Anyway, the way she wrote the talk was to talk about how my mother did not necessarily preach to us, but through everyday things she taught us about life and about the importance of faith.  One of those everyday things she used as an example is making a roast.  The first step to a good roast is to heat a skillet as hot as possible and brown the roast on all sides until it is ALMOST burned.  You don't have to do it, but the roast will taste so much better if you do.  She compared this to life.  How often we have to be "burned" to learn the lessons we need to learn and to have the greatest "flavor" and wisdom.  Ever since my mother told me about the talk I can not cook a roast without being reminded of this great lesson in life.  So I am passing it on to you.

Crockpot Roast with Potatoes (printer friendly)
3-4 lb roast
1 onion sliced
 salt & pepper to taste
1/4 tsp garlic powder
1 tsp dried thyme
1/2 C beef broth
4 med-large potatoes, cut into large pieces

1. Heat a large skillet over high heat.  Using tongs brown the roast on all sides until dark golden brown (almost burnt)
Looks good already doesn't it.

Even better

2. Slice the onion.  Place 1/2 the slices on the bottom of your crockpot.

3.  Add the seared roast and sprinkle with seasonings.

4. Add potatoes and remaining onions and pour over the broth.

5. Cover the crockpot and cook on low 6-8 hours or high 3-4.
6. Next remove the roast from the crockpot (leave the potatoes in to stay warm until you are ready to serve them)  to a plate and pour some of the remaining sauce over the roast and allow to sit for at least 10-15 minutes.  I always worried about this because I HATE cold food, but it really makes a difference.  The roast has a chance to cool enough to hold the moisture in, instead of it all escaping as steam when you cut it.  When you serve it, pour some more of the remaining broth over it and enjoy!

1 comment:

Nicole Gregory said...

This was an AT recipe and we'll use it again!

~Nicole@Simplement D Liche


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