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2 Pot Roasts in one Post!

Today is Slow Cooking Thursday! Post your favorite crockpot recipe on your blog and go visit Sandra at Diary of a SAHM and add your link and title. Don’t forget to comment!
Here is a link to my other crockpot recipes, make sure you check them out!

My problem is that I find too many good recipes.. Oh well, my problem is your gain! Enjoy!!

This screams Fall to me…..

Home Again Pot Roast

Serves 8 with leftovers
Active: 10 min/Total: About 9 to 11 hr on low

2 beef bouillon cubes¼ cup boiling water1 can (14½ oz) petite diced tomatoes1 cup dry red wine1 box (1.8 oz) leek soup mix1 Tbsp Worcestershire sauce4 cloves garlic, crushed1 tsp each dried thyme, marjoram and rosemaryOne 4-lb lean boneless beef chuck pot roast, tied12 oz carrots and 8 oz parsnips, peeled, halved crosswise; thick pieces halved or quartered lengthwise3 Tbsp all-purpose flour

1. Dissolve bouillon cubes in the boiling water. Pour into a 5-qt or larger slow-cooker. Stir in tomatoes, wine, soup mix, Worcestershire sauce, garlic and herbs. Add meat; turn to coat with liquid. Arrange vegetables around meat.

2. Cover and cook on low 9 to 11 hours until fork tender. Remove meat to cutting board and cover with foil. Leave liquid and vegetables in covered cooker. Set on high.

3. Whisk flour into ¼ cup cold water until well blended. Stir into liquid, cover and cook 10 minutes until thickened.

4. Thinly slice beef; place on serving platter. Remove vegetables with a slotted spoon; arrange around beef. Spoon a little gravy on meat and serve rest at table.

Per 4-oz serving meat and ¼ cup gravy: 385 cal, 51 g pro, 18 g car, 3 g fiber, 11 g fat (4 g saturated fat), 137 mg chol, 818 mg sod

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Recipe is from Erin and Russell Mosely.
Serves at least 8.
1 (3- to 4-lb.) rump roast
Salt, to taste
1/8 tsp. red pepper, or to taste
2 to 3 cloves garlic, minced
2 to 3 Cajun Stuff-It seasoning capsules per pound of meat ( I may use Cajun seasoning )
1 (10-oz.) can Ro-Tel tomatoes with juice
1 (10 1/2-oz.) can French onion soup
1 (10 3/4-oz.) can cream of mushroom soup
8 ozs. sliced mushrooms
8 ozs. baby carrots
1 bell pepper, chopped
2 bay leaves
20 ozs. water
1. Rub roast with salt and red pepper. Make 8-10 holes in meat and insert 3-4 garlic pieces and a seasoning capsule in each hole. Put roast and remaining ingredients in slow cooker and stir.
2. Cook on Low for 8 to 10 hours. (Or covered, in oven for 4-5 hours at 350 degrees).
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Comments on: "2 Pot Roasts in one Post!" (6)

  1. You’re KILLING me this morning LOL

    Saving these as well…..I’m so hungry right now.

  2. Love your recipes, your site (and Sandra’s) is where I come for great crock pot recipes, thanks!

  3. my stomack is wanting lol yummy

  4. Overwhelmed! said:

    This sounds fantastic! I’m printing it out. 🙂

    My slow cooker recipe is right here.

  5. Renee's Ramblings said:

    I agree with Sandra, this sounds great! And now I am very hungry. Thanks for sharing.

  6. yep I agree with all the others I’m printing these.

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