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Tuesday, November 13, 2012
Perfect Crock-Pot Roast
I don't know about you, but one of my favorite meals is Roast, potatoes, and carrots. Our family likes it so much that we have it once a week, usually for Sunday Lunch. Growing up, my mother always cooked the roast in the oven but my preferred method is the crock-pot. I prepare everything and get it on right before we go to bed on Saturday night on low and it is ready for Sunday lunch.
Crock-Pot Roast & Fixin's
Roast (we prefer rump or arm roasts)
1 Onion (we prefer yellow or white)
potatoes (enough for your family)
carrots (enough for your family)
Salt & pepper, to taste
2 T. Worcestershire sauce
1 pkt. brown gravy mix
Peel your potatoes and carrots. As you peel the potatoes, place them in a bowl full of water to prevent them from turning brown. Slice your potatoes. We like ours cut into fourths lengthwise but others prefer chunks.
Now, slice your carrots. We slice the carrots the same way we do the potatoes. Place the carrots and potatoes into the crock-pot. Lightly salt & pepper them. Add in 1/4 cup water. Place your roast on top of the vegetables. Open the gravy packet and pour on top of the roast and then pour the Worcestershire sauce over the gravy. It is okay if some of the dry gravy remains. As the roast cooks, it will liquify. Salt & pepper the roast. Finally, peel the onion and cut it in half. Take 3-4 outer layer sections and lay across the roast for flavor. Put the lid on the crock-pot and cook on low over night (8-10 hours). I have let mine cook up to 12 hours and it was still perfect.