Crock A Roast
Here are the steps I use to crockpot a roast:
- Chop the veggies
I usually clean and chop a bunch of veggies at one time – this saves time during the week. I put the carrots and celery I’m not using right away in a plastic tub with water. The second pic is frozen valdalia onions. When they are in season, I chop pounds of them, wrap them in individual plastic packets and then double bag them in freezer bags. They are great for use in cooking – not in raw preps. CLEAN UP TIP: I use a plastic bag to collect all the prep trash as I work — easy to throw away and keeps the kitchen clean!
- Put the veggies into the crock pot – they need to go on the bottom. Don’t plug the crock in yet.
- Next make a marinade for the meat (you could do this before chopping the veggies if you wish). For this marinade I use garlic powder, nutmeg, torn up bay leaves, salt, pepper and olive oil. Rinse the roast and pat dry. Put the roast into the marinade and coat all sides of the roast.
- Sear the roast on all sides. Heat the pan until drops of water sizzle away and then put the roast in – make sure you watch it and turn it to another side after it gets a nice color – don’t burn it.
- Put the roast atop the veggies in the crock
- Add some liquid. Here is where I cheat :). I use a can of Campbell’s Chunky Soup with another half can of water. Imparts alot of flavor without much fat!
- Put the lid on the crockpot and set to Low for 6 hours.
- Remove the roast and let it rest for about 15 minutes. In the meantime, transfer the veggies and broth into a large serving dish.
- Slice the roast as you wish and place atop the veggies and broth.
- Serve with your favorite starch – mashed potatoes, noodles or stuffing. Note: if you used potatoes in the crockpot, you won’t need a side starch.