Pot roast!

Well the first snow of the season came the past week and that left me wanting something to warm our souls. I don't know what it is about cold weather that makes me want to break out the crock pot, but it does and as bottom rump roast was on sale, I just had to do another pot roast. Also, I love cooking with the crock pot as it meant that dinner was done (and hot!) when we got back from the super cold high school football game. This time I went for the traditional roast I always do, but decided to play around with my recipe a bit to take the flavors up a notch as the roast I did a few weeks ago was so good. My additions were a hit, as I thought they would be, and the family love dinner! Make this the next time you are in the mood for something warm as well and it will be a sure hit with the family!

What's cooking in my kitchen this week:
Pot roast

What you'll need:
3-4 lbs bottom rump roast
3/4 large potatoes
4 carrots
4 cremini mushrooms
fresh rosemary
fresh thyme
1 can (14 oz) beef broth
1 stick of butter
1 large clove garlic
onion soup packet
salt
ground black pepper
1/8 cup corn starch

How to make it:
I just love the simplicity of crock pot meals - you don't have to have a lot of ingredients to make a great meal and it usually is just put them in, turn on, and you're good to go.

Take the roast and place in crock pot and generously season all sides, even the fat on the bottom, with salt and ground black pepper.

Then sprinkle onion soup packet over top.

Next, get those veggies cut up. Dice potatoes into decent bite size pieces, not too small and not too big, and place around roast in crock pot.

Slice carrots, I like to do an angle with my cut, and put on top of potatoes.

Finally, slice cremini mushrooms and put on top of carrots.

To prep you herbs, all you need to do is rough dice the garlic and wash off the sprigs of rosemary and thyme.

Put garlic, rosemary, thyme, and stick of butter on top of veggies in crock pot and pour beef broth over everything. 

Cover and turn crock pot on low and cook for 8 hours. Once done, veggie will be fork tender.

Remove roast to remove bottom layer of fat; this should just peel right off with a fork. While roast is out of crock pot, make slurry with 1/8 cup corn starch and cold water. Pour into crock pot and stir around until liquid gets thick. Season with salt and black pepper to taste.

While roast is out of crock pot, cut into bite sized pieces. Meat should be so tender that it is more like pulling apart chunks instead of cutting. Put cut roast back into crock pot, stir around on let get warm again for 5-10 minutes.

Serve as is or over bed of buttered noddles. Enjoy!

Did you know?
On this day in 1892, Earle Dickson was born. He invented Band-Aids for his wife, who had frequent kitchen accidents, cutting or burning herself. He worked as a buyer for Johnson & Johnson, who soon began manufacturing Band-Aids.