Saturday, January 2, 2010

Slow Cooker Pot Roast

Today's dinner is brought to you by the "I haven't been shopping in so long that this is all that's left in my refrigerator" club.
Thankfully, I started putting this together so early in the morning that I didn't even disturb the baby's normal 8am nap.

Ingredients:

2-3 pound round rump roast (beef)
3 fat carrots, peeled and chopped into large chunks
2 large red potatoes, cubed/chopped into large chunks
1 sm-med sweet onion, sliced vertically into strips
3 cloves garlic, chopped
3/4 cup water
1/2 tsp ground cinnamon
1/2 tsp dry parsley
1/4 tsp oregano
1/4 tsp basil
1/4 tsp ground sage
1/4 tsp garlic pepper
1/2 tsp sea salt
1/4 tsp ground black pepper
1 tsp seasoned salt

Set meat into Crock Pot fat side down. Surround with chopped vegetables. Pour in the water. Sprinkle first 6 spices over top of meat, shake the rest over all meat and vegetables. Cook on low 6-8 hours.

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