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chicken pot pie with cream cheese biscuits
Emeril's shrimp creole, rice
snow crab legs, corn on the cob, salad
grilled salmon with creamy cucumber salad
crab imperial, green beans
Buffalo chicken chowder, celery and carrots
super bubbly pizza

Monday, March 7, 2016

Crockpot Pot Roast


It seems like there is never enough time for dinner on nights when Miss F has dance class. By the time we get home from dance, it is nearly 6 pm and dinner still needs to be made. Enter the crockpot. I am a huge fan of the crockpot for soups, any sort of shredded meat and one dish meals like pot roast. The best part of this meal is that it lasts for a couple days worth of meals.  C had a last minute happy hour, so Miss F and I enjoyed the first serving of it and C had leftovers the next night when I went out.  This dish was inspired by Yummy Healthy Easy.
Crockpot Pot Roast

6 to 8 new potatoes, quartered
6 carrots, peeled and sliced
1 onion, cut into chunks
3 pound chuck roast
¼ cup flour
1 teaspoon salt
½ teaspoon pepper
1 tablespoon vegetable oil
½ cup red wine
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried basil
1 bay leaf

Spray the liner of the crockpot with cooking spray. Add the potatoes, carrots and onions to the bottom of the crockpot. Coat the roast with the flour, salt and pepper. Heat the oil in a large skillet over medium high heat. Sear the roast on both sides, about 5 minutes a side. Place the roast over top of the vegetables. Deglaze the skillet with the red wine and cook for 2 minutes, until reduced by half. Stir in the broth, Worcestershire and basil; bring to a boil. Pour over the roast, cover and cook on low for 10 hours. Serve.
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