So here’s Savory Pot Roast adapted from Betty Crocker’s Slow Cooker Cookbook
2 to 2 ½ pound beef roast (I used chuck roast)
Olive oil for browning the roast
2 -3 potatoes peeled and cut up
2 ½ cups baby carrots
1 can (4 oz) mushrooms
About ½ cup sliced celery
1 medium onion, chopped
Salt to taste
½ tsp. pepper
½ tsp. dried thyme leaves
1 can (14 ½ oz) diced tomatoes with juices
2 T. Beef Soup Base and 1 ¼ cup water, or 1 can broth (10 ½ oz)
½ can of V8 juice (12 oz size can)
¼ c. flour
Brown the meat in the olive oil in a skillet. Put the potatoes, carrots, mushrooms, celery, beef base and onions in your slow cooker (it should be at least a 4 qt. size). Sprinkle with salt, pepper and thyme. Put the beef on top and then pour the water, tomatoes, and V8 juice over it. Cover and cook on low for 8-10 hours until beef is done and vegetables are tender.
The flour is to thicken the juices if you want. I didn’t do this step and then the juice (there’s a lot) is like hearty soup. But if you want you can thicken it.
We really enjoyed this down home, basic meal. After I finished cooking it on the stove of course. It was enough to food the two of us for several meals and at the end I shredded the remaining beef and we ate it as soup with homemade bread.
I also tried another recipe this week. This one is from one of my favorite foodie blogs The Pioneer Woman Cooks. I tried her Sherried Tomato Soup and it was heavenly! But I'll warn you if you try it you better not be on a low fat diet. 1 1/2 cups of heavy whipping cream make this a creamy wonderful soup but I don't even want to know how many calories it is! Rumor has it that Marlboro Man's favorite sandwich is amazingly great too. I'm going to try that one as soon as I get the ingredients.