My folks gifted us with a half of a (homegrown) beef for Christmas last year, and I had one lone roast left, so today I made one of my very favorite fix-it-and-forget-it meals, pot roast cooked in a crock-pot or slow cooker.
- 1 roast, any cut
- 1 pkg Lipton Beefy Onion soup mix
- Tony Chachere's Creole seasoning (or any good season-all type mix)
I had a sirloin tip roast, but this works for any cut--I especially like to use an inexpensive cut, like chuck roast or steak, it makes it wonderfully tender and delicious.
Step one, as always, is to spray your crock with cooking spray, or grease the sides slightly. Sprinkle Tony Chachere's or other season-all type seasoning mix on the meat, and rub lightly all over. Sprinkle just a little of the dry soup mix in the bottom of the crock, put in the roast, then add peeled and cut up potatoes and carrots (I used the carrot mini's) Add a little Tony's around the edge for the vegetables, and sprinkle the rest of the packet of onion soup mix all over the roast and vegetables. Do not add any water, the meat and vegetables should make enough juice so that none is needed. (Every now and then if I'm cooking a roast with no vegetables, I add just enough water to cover the bottom of the crock).
Cover and cook on high for an hour or two, then turn to low and cook the rest of the day.
Sometimes I take it out and slice it, then put it back in the pot to keep it warm. I always put the leftover meat back into the au jus with any remaining vegetables--it only gets better as it sits in the broth.
I've got enough for leftovers tomorrow--either as is, or in french dip sandwiches.
This post is linked to: Foodie Friday at Designs by Gollum