|Pot Roast Image © Diana Rattray|
I'm sorry to say the picture used here, are not mine. No, I actually wanted to sit down to dinner at the same time Chris did... I mean it was Thanksgiving and all... so I decided not to take a picture, thinking it would be fine, that this wasn't that great of a dish to post anyway. Well, I was wrong.... once I took a bite of the melt in your mouth roast, I knew I had made a mistake....hence the borrowing of others pictures. This was too easy and too good not to share.
Chris and I decided to forgo the traditional Thanksgiving meal this year. With moving into the new house and the fact that it was just the two of us, it just seemed like too much work to put a whole Thanksgiving meal together. After a quick discussion about it, Chris recommended that we do a roast. And I thought, PERFECT! I can throw it in the crock pot in the morning and forget about it the rest of the day. That freed up my entire day to relax, unpack, and frankly, just do whatever the hell I wanted to. The perfect way to spend Thanksgiving... well, perfect would have included all of my family, but I think you see where I'm going with this :) This is very simple and could actually be done in a Dutch oven in a low temp oven too, so don't fret if you don't have a crock pot. Where there is a will, there is a way!
***Just a little extra note - starting tomorrow I will be showcasing recipes that highlight vanilla beans. And not just any vanilla beans... you might remember I mentioned IndriVanilla a few weeks back and the awesome prices they have on vanilla beans. Well, I finally got around to testing them out in different recipes ... and trust me, you aren't going to want to miss these!!***
Beef Pot Roast
Created by Jenn's Food Journey
2 lb beef roast
2 cups beef broth
1 cup water
1 Tablespoon Worcestershire sauce
1 packet onion soup mix (I used Lipton's)
Heat a non-stick skillet over medium high heat. Rub the outside of the roast with olive oil and season liberally with garlic salt and pepper. Sear all sides of the roast in the heated skillet (this should only take about 5-8 minutes). Remove from skillet and place in crock pot. Mix together the broth, water, Worcestershire sauce, and onion soup mix. Pour over roast and cover. Cook on high for 30 minutes. Turn down to low and cook for 8 hours. For faster cooking time, cook on high for 4-5 hours. The meat should just fall apart!! Enjoy!
One Year Ago: Grilled Chicken with Bacon Balsamic Glaze