I’m a summer lover but I have to admit that the Fall season really gets me in a cooking mood. I love to fill my home with the aroma of slow cooked meals and apple pies. Comfort food is a must this time of year. This weeks recipe is for Pot Roast in the slow cooker. I love coming home from work and having my dinner all ready and waiting. You can chop all your veggies the night before to save crucial morning time and just throw everything in the slow cooker in the morning or even what I do a lot of the time is let it slow cook on a Sunday and just reheat it whatever night of the week I want to eat it.
- 2-4 pound Beef Roast
- 1 onion quartered
- half a bag of baby carrots
- 1 can of beef broth
- 1 package of dry vegetable soup mix
- 2 ribs of celery
In a skillet heat a tablespoon of olive oil and brown your roast on both sides. When browned add it to your slow cooker. Place onion, carrots and celery around your roast. In a small bowl mix together the beef broth and dry vegetable soup then add to slow-cooker. Add salt and pepper. Cook on low for 8-10 hours.
I like to serve it over no yolk noodles. Cook those separately according to the direction on the bag.