Sunday, July 12, 2009

Pot Roast

I told you earlier this week I wanted to start using my Crock Pot more often, so yesterday I picked up at the store one of those McCormick seasoning packets for slow cookers. My mom and my sister use them often and really like them. I decided to pick up the one for pot roast because I have never made a pot roast, plus chuck roasts were on sale at the grocery store. This is a perfect Sunday night dinner.

1 (2-3 lb.) chuck roast, well-trimmed
5 cups of assorted cut vegetables (baby carrots, celery, onion, potatoes)
McCormick Seasoning packet
1 cup water
salt and pepper

Place the vegetables in a 5-quart Crock Pot or slow cooker. I cut mine into pretty big chunks and I just threw in the baby carrots whole, no need to cut those up. I also used Yukon Gold potatoes because those are my favorite.

Season the roast well with salt and pepper. Place on top of the vegetables. Mix the seasoning packet with the water, pour on top of the roast and veggies.

Cook on high for 4 hours or low on 8 hours. (I always use the low setting.) Remove the roast to a platter and let rest for 10 minutes, slice. Remove the vegetables with a slotted spoon. Stir the remaining gravy well before pouring over the meat and vegetables.

Serve with a little salad and rolls.

Update: My husband loved this dinner. Husband to me: "You never have to worry about a divorce." Me to husband: "That doesn't mean I won't ever divorce you." lol I do love that man.

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