Experimental Pot Roast

OK, here’s the story. I can never find a recipe that doesn’t seem too excessive when I’m using my slow cooker. I want them to be REALLY simple. A quick look at the ingredients kinda shows you how I think when I’m doing this stuff. So I tried my own. It is, as follows:

1 2.5 lb pot roast
1 lb bag of peeled baby carrots
8 medium red potatoes
1 package Lipton Onion soup mix
1 package brown gravy mix
1 6 oz. can of tomato paste
20 shakes of small Johnny’s Seasoning Salt
1 shake of cayenne pepper

Put the pot roast in the bottom of the slow cooker, add water to slow cooker until there roughly 1 inch or so in the bottom. Dump both the package of Onion soup mix, and the package of brown gravy mix onto the roast. Add the tomato paste to the water. I didn’t worry about mixing it. Wash and cut the potatoes into bite size pieces, add both the potatoes and carrots to the slow cooker, placing them on and around the roast. I put the potatoes on top of the carrots, I’m don’t think it makes that much of a difference how you do it though. Shake the Johnny’s Seasoning salt over the whole thing, make sure to evenly cover the potatoes. Shake the cayenne pepper on while you’re at it.

Cook on low for 8+ hours. Should serve about 6.

I’m not certain on the details on making sure your roast is cooked, but I do know it needs to get to a pretty high temperature all the way through for a certain amount of time. Make sure to check it through the center before you eat it. If it’s still red, cook it some more. 🙂

You probably don’t need the pepper, but I like the stuff. Keep in mind, if you like black pepper, don’t add it until you’re almost done cooking. It tends to get bitter if cooked too long.

(Post taken from my previous blog: cafupa.blogspot.com)

August 12, 2014

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