So I've made pot roast three different times now. The third time is actually in the Crock Pot now. This is one of Andrew's favorite meals so it's nice to have the Crock Pot and be able to make it but I'm experimenting with the flavor. I got all fancy (seared it, used a bone in chuck roast, wine, onion, simmered it all day) and he put ketchup on it. So now I'm tweaking it and keeping it simpler. For the last 2 times I've used a boneless beef sirloin tri tip roast and it's been succulent.
Recipe this time:
- 32 oz of water in the bottom of the crock pot; generous amount of salt and pepper
- 1 lb bag of baby carrots in there and then garlic powder, onion powder, celery seed, thyme, and a dash of ground cloves
- Roast on top of that. This one was about 2.65 lbs. Small Yukon Gold potatoes quartered on top of that.
- 6 oz can of tomato paste stirred in 20 oz of water; pour that over everything. Sprinkle on more garlic, salt and pepper. Also sprinkle on parsley and basil.
It smells really really good. I'll be along with some pics.
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