Saturday, February 4, 2012

how to: make pot roast

So Spencer has this thing where he likes to raid his family's house any time we go to visit. Our latest spoils included a lovely chuck roast and we took full advantage of it on Sunday. What better way to cook on a Sunday than with a crockpot? And that's exactly what we did.



We cut up six little red potatoes. You need to make sure that you cut them into quarters or sixths because they'll be in the crock pot with liquid for awhile and you don't want them to get mushy.





Then I put the 3 lb roast on top of the potatoes and cut up a quarter of a medium sized onion, minced two cloves of garlic and put those on top of the roast. Then I seasoned the roast with salt, pepper and steak seasoning. It looks delicious already.


I added half a tablespoon of butter to the potatoes and another half on top of the roast. We kinda just play around with different seasonings that we have lying around and that's what we did today. We put about a quarter cup of Worcestershire sauce mostly on the roast but a little bit on the potatoes too.

Let the food cook for 4 hours or until the meat is falling apart. If you want to be safe you should cook it into the roast is at least 145 degrees. Since we don't own a meat thermometer we went with the falling apart method and we're still alive a week later.
As you can tell I'm partial to potatoes (this is my plate) but they were soo soft and flavorful how could I not be? But really, the whole meal was delicious; the meat was just as soft as the potatoes. It was an awesome Sunday dinner.

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